These adorable thumbprint cookies are made with sweet raspberry jam and crunchy hazelnuts. They have a soft, buttery texture that melts in your mouth!
Every time I bake these, my kitchen fills with a lovely nutty aroma. They’re perfect for sharing or enjoying with a cozy cup of tea. Trust me, they disappear fast! 😊
Ingredients & Substitutions
Hazelnuts: These add a rich flavor and crunch to your cookies. If you can’t find hazelnuts, you can use pecans or walnuts as a substitute. Just ensure they are finely chopped for even coating.
Butter: Unsalted butter gives the best flavor. You could use margarine or a dairy-free alternative if you’re looking for a vegan option, but this may change the texture slightly.
Egg: The egg helps bind the ingredients. For a vegan version, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit until thick) works great!
Raspberry Jam: You can swap raspberry jam for any fruit jam like strawberry or apricot. If you want to use fresh raspberries, just mash them with a bit of sugar to create a similar consistency.
Powdered Sugar: This is optional but adds a nice touch if you want to finish off your cookies with a sweet dusting.
How Can I Ensure My Cookies Have the Perfect Shape?
Getting the perfect thumbprint shape is all about technique. Here’s how to make sure your cookies turn out just right:
- After rolling your dough into balls, use your thumb or the back of a teaspoon to create a gently pressed indentation. Don’t press too hard; you want a nice, shallow dip.
- Fill the indentation carefully with jam, taking care not to overfill, as the jam could spill out while baking.
- Give the cookies enough space on the baking sheet. They’ll spread a bit while baking, so leave about 2 inches between each one.
With these tips, you’ll have beautiful cookies that not only taste great but also look fantastic!
Raspberry and Hazelnut Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup hazelnuts (skins removed), finely chopped
- 1 cup almonds, finely chopped
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Jam Filling:
- 1/2 cup raspberry jam
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe will take about 20-25 minutes for preparation, plus an additional 12-15 minutes for baking. Allow some extra time if you want to cool the cookies completely before serving. Total time will be about 45-50 minutes — perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper or silicone mats. This will prevent your cookies from sticking and make for easy cleanup!
2. Mix the Nuts:
In a shallow bowl, combine the finely chopped hazelnuts and almonds. This is the nut coating that will give your cookies a lovely crunch!
3. Cream the Butter and Sugar:
In a large mixing bowl, take your softened unsalted butter and beat it together with 1/3 cup of granulated sugar using a hand mixer or stand mixer until it’s light and fluffy. This step is crucial for the texture of the cookies!
4. Add Egg and Vanilla:
Beat in the egg and the vanilla extract until everything is well combined. This adds flavor and moisture to the dough.
5. Combine Dry Ingredients:
In another bowl, whisk together the flour, salt, and the remaining 1/3 cup sugar. This helps to evenly distribute the dry ingredients before mixing them in.
6. Form the Cookie Dough:
Gradually add the dry ingredients into the butter mixture, mixing gently until a soft dough forms. Avoid over-mixing to keep the cookies tender!
7. Roll & Coat the Dough:
Now it’s time to have some fun! Roll the dough into 1-inch balls, then roll each ball in the chopped nut mixture. Press lightly so the nuts stick to the dough.
8. Arrange on the Baking Sheets:
Place the coated dough balls on your prepared baking sheets. Make sure to space them about 2 inches apart — they will spread slightly while baking.
9. Create the Thumbprint:
Using your thumb or the back of a teaspoon, gently press an indentation in the center of each cookie. This is where the delicious raspberry jam will go!
10. Fill with Jam:
Fill each indentation with approximately 1/2 teaspoon of raspberry jam. Don’t overfill, or it might spill out while baking!
11. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the jam is set. Your kitchen will smell amazing!
12. Cool & Serve:
After baking, allow your cookies to cool on the baking sheet for about 5 minutes. Then gently transfer them to a wire rack to cool completely. This helps them firm up nicely.
13. Optional Finishing Touch:
Once the cookies are cool, you can dust them with powdered sugar for a lovely finish. It adds a touch of sweetness and looks beautiful!
Enjoy your delightful raspberry and hazelnut thumbprint cookies with a warm drink or as a sweet treat any time! Happy baking! 🍪❤️
Can I Use Different Nuts for This Recipe?
Absolutely! If you don’t have hazelnuts or almonds, you can substitute them with walnuts or pecans. Just make sure to chop them finely so they adhere well to the cookie dough.
Can I Make These Cookies Gluten-Free?
Yes, you can! Simply use a gluten-free all-purpose flour blend to replace the regular flour in the recipe. Just ensure that the blend contains xanthan gum for proper texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Use Homemade Raspberry Jam?
Definitely! Homemade raspberry jam works beautifully in this recipe. Just ensure it has a similar consistency to store-bought jam, so it holds in the cookie center well.
