If you're looking to whip up something sweet, thumbprint cookies are the way to go! These little gems are not just adorable; they come in a bunch of flavors that'll make your taste buds dance. Imagine buttery cookies filled with raspberry jam or rich chocolate hazelnut goodness. Sounds tempting, right? Stick around to investigate five of the best recipes that'll have everyone asking for seconds, or maybe even thirds!
Classic Raspberry Thumbprint Cookies
Classic Raspberry Thumbprint Cookies are a delightful treat that combines a buttery, melt-in-your-mouth cookie with a sweet and tangy raspberry jam filling. These cookies are perfect for any occasion, whether you're baking for a holiday gathering or just for a cozy afternoon snack.
The thumbprint technique not only makes them visually appealing but also allows for a generous amount of jam to be added, creating a burst of flavor with every bite.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Optional: additional powdered sugar for dusting
Instructions:
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Add in the vanilla extract and mix well. Gradually add the flour and salt, mixing until just combined. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is chilled, scoop out tablespoon-sized portions and roll them into balls.
Place the balls on the prepared baking sheet, then use your thumb or the back of a spoon to create an indentation in the center of each cookie. Fill each indentation with about a teaspoon of raspberry jam.
Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best flavor, use high-quality raspberry jam, and feel free to experiment with other fruit jams or preserves like apricot or strawberry.
If the dough seems too soft after chilling, you can add a little more flour to help with shaping. Additionally, for a festive touch, dust the finished cookies with powdered sugar before serving.
Store any leftovers in an airtight container at room temperature for up to a week, or freeze them for longer preservation.
Chocolate Hazelnut Thumbprint Cookies
Chocolate Hazelnut Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, combining the rich flavor of chocolate with the nutty essence of hazelnuts.
These cookies aren't only visually appealing with their charming indents filled with chocolate hazelnut spread, but they also deliver a perfect balance between sweetness and nuttiness. Ideal for any occasion, these cookies are certain to impress family and friends alike.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup finely chopped hazelnuts
- 1/2 cup chocolate hazelnut spread (e.g., Nutella)
Instructions:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined, then gradually add the flour, cocoa powder, baking powder, and salt, mixing until a dough forms.
Fold in the chopped hazelnuts. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the dough, roll them into balls, and place them on the prepared baking sheet.
Use your thumb or the end of a wooden spoon to create an indentation in the center of each cookie.
Bake for 10-12 minutes, then remove from the oven and fill each thumbprint with a small dollop of chocolate hazelnut spread while still warm.
Allow the cookies to cool completely on a wire rack.
Extra Tips:
For best results, make certain your butter is at room temperature to guarantee a smooth dough.
If you want extra crunch, toast the hazelnuts lightly before chopping them.
You can also experiment with different fillings, such as fruit preserves or peanut butter, for a unique variation.
Store the cookies in an airtight container at room temperature for up to a week, but be prepared for them to disappear quickly!
Lemon Curd Thumbprint Cookies
Lemon curd thumbprint cookies are a delightful twist on the classic thumbprint cookie. These cookies feature a buttery, melt-in-your-mouth base that contrasts beautifully with the bright and tangy lemon curd filling. Perfect for any occasion, they're sure to impress your family and friends with their vibrant flavor and charming appearance.
Whether served at a tea party or as a delightful dessert, these cookies are an absolute treat.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup lemon curd (store-bought or homemade)
- Zest of 1 lemon (optional for garnish)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the flour, cornstarch, vanilla extract, and salt until well combined.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, create an indentation in the center of each cookie. Fill each indentation with a generous teaspoon of lemon curd.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best results, make certain your butter is at room temperature to guarantee it creams well with the sugar.
If you prefer a more intense lemon flavor, you can add a bit of lemon zest to the cookie dough.
To improve the presentation, consider dusting the cooled cookies with powdered sugar or adding a small swirl of lemon curd on top of each cookie before serving.
Store any leftovers in an airtight container for up to a week, but they're so delicious, they may not last that long!
Peanut Butter and Jelly Thumbprint Cookies
Peanut Butter and Jelly Thumbprint Cookies are a delightful twist on the classic thumbprint cookie. With the rich, nutty flavor of peanut butter paired with your favorite jelly or jam, these cookies are perfect for any occasion.
Whether you're baking for a party, a picnic, or just to enjoy at home, these cookies are sure to be a hit with both kids and adults alike. With their chewy texture and sweet, fruity filling, they bring together the flavors of a classic PB&J sandwich in a fun and portable dessert.
Ingredients:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup jelly or jam (strawberry, grape, or your choice)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt, mixing until well combined.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb (or the back of a spoon) to make an indentation in the center of each cookie. Fill each indentation with your chosen jelly or jam.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best texture, make sure the peanut butter is creamy and not too oily.
You can also experiment with different types of nut butter for a unique flavor twist.
If you want a softer cookie, bake them for a shorter time, and for a firmer cookie, leave them in for a minute or two longer.
Additionally, you can roll the cookie dough balls in granulated sugar before baking for an extra touch of sweetness and a nice crunch on the outside.
Enjoy your delicious Peanut Butter and Jelly Thumbprint Cookies!
Almond Joy Thumbprint Cookies
Almond Joy Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, combining the rich flavors of chocolate, coconut, and almonds.
These cookies aren't only visually appealing with their thumbprint filled with chocolate, but they also deliver a satisfying crunch and chewiness that make them irresistible.
Perfect for any occasion, these cookies will transport you straight to a tropical paradise with every bite.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped almonds
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the flour and salt until a soft dough forms.
Fold in the shredded coconut and chopped almonds.
Scoop tablespoon-sized portions of the dough and roll them into balls.
Place them on the prepared baking sheet, and use your thumb to create an indentation in the center of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow to cool slightly.
In a microwave-safe bowl, combine the chocolate chips and coconut oil, then heat in 30-second intervals until melted and smooth.
Spoon the melted chocolate into the center of each cookie and let it set.
Extra Tips:
For a more intense chocolate flavor, you can use dark chocolate chips instead of semisweet.
If you prefer a chewier texture, slightly underbake the cookies and let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Feel free to experiment with different nuts or even add a sprinkle of sea salt on top of the chocolate before it hardens for an extra burst of flavor.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Enjoy your delicious Almond Joy Thumbprint Cookies!