Enjoy this classic thumbprint cookie recipe filled with raspberry jam & drizzled with white chocolate
This is a classic cookie recipe that in the past I only baked for Christmas filled with green and red frosting or for a wedding rolled in nuts and filled with icing. Last year, in 2015, I pulled the recipe from my old cookie book and decided to try them to celebrate our granddaughter’s birth. I named the cookies Annabelle’s Cookies ,rolled them in pink sugars, and noticed how everyone loved these simple buttery, melt in your mouth treats. A once ignored cookie recipe has become a favorite of mine. They are a perfect choice for a party as the recipe is simple and everyone seems to enjoy them. You can easily adapt the recipe substituting a jam of your choice or frosting color depending on the occasion.
As a result of baking this recipe more often in the last year, I discovered a better method to fill the cookies with jam. In the past, my jam thumbprints ended up with the jam melting all over the cookie sheet creating a mess in my oven and very little jam left in the cookie. Not a way to become a favorite cookie recipe of mine. I now bake the cookies for approximately 8 minutes, remove the cookie sheet from the oven and quickly fill each depression with a spoonful of jam. Cookies are then returned to the oven, baking another 6 minutes until done. No more mess! It also helps to use a premium seedless jam, the less expensive ones may tend to have too much water.
Rolling the cookies in sugar prior to chilling and baking the dough adds a nice texture and sweetness to these thumbprints.
After cooling the cookies, I drizzled with melted white chocolate. This step isn’t necessary but adding the chocolate does elevate them to a special cookie worthy of any dessert tray!
Enjoy thumbprint cookies year round. Get creative with your fillings, whether using different types of jam or frosting. I’d love to see your photos if you try the recipe! Use tag #countrycupboardcookies to share. Follow us on Instagram at countrycupboardcookies for more photos of COOKIES and cookie ideas!
- 8 ounces unsalted butter (1 cup or 2 sticks)
- 1¾ ounces packed brown sugar (1/4 cup)
- 1¾ ounces granulated white sugar (1/4 cup)
- 1 egg yolk
- 1 tsp pure vanilla
- 10 ounces all purpose flour (2¼ cups)
- ½ tsp kosher salt
- Seedless raspberry jam
- White chocolate to melt for drizzle, (I used 4 ounces white chocolate)
- additional white sugar to roll cookies
- Cream softened butter and sugars.
- Add egg yolk and vanilla and mix until creamy.
- Mix in Flour and salt and beat until soft dough results. It is a thick dough, so you may need to use your hands at this point.
- Form small balls of dough and roll in white sugar. Place on parchment lined baking sheet.
- Using your thumb or forefinger, indent each cookie to make an impression.
- Cover with saran wrap and chill one hour.
- After chilling, bake cookies at 360 degrees for 8 minutes.
- Take cookies out of oven and immediately fill with raspberry jam. ( I used a baby spoon)
- Bake additional 6 minutes.
- Cool completely, then drizzle with melted white chocolate using a fork.
I recommend seedless raspberry jam. I bought Dickinson's brand at my local grocery store, use a premium jam for the best results.
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