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These Raspberry Thumbprint Cookies are perfect for serving at holiday gatherings, tea parties, or as an afternoon snack.
Store leftover cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.
Variants:
Different Jam Flavors: You can substitute the raspberry jam with other fruit jams such as strawberry, apricot, or blueberry for a variety of flavors.
Nutty Version: Roll the cookie dough balls in finely chopped nuts, such as almonds or hazelnuts, before baking for an extra crunchy texture.
Lemon Zest Twist: Add a teaspoon of lemon zest to the cookie dough for a hint of citrus flavor that complements the raspberry jam.
FAQ:
Can I use store-bought jam for the filling? Yes, store-bought jam works perfectly for this recipe. You can also use homemade jam if you have some on hand.
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Be sure to check the measurements as gluten-free flour blends can vary in consistency.
How can I prevent the jam from overflowing during baking? To avoid overflow, make sure to leave a small gap around the edges of the jam in each indentation. You can also reduce the amount of jam slightly if you prefer.
Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. Allow the dough to come to room temperature before rolling it into balls and baking.
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