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Apricot Raspberry Thumbprint Cookies Recipe

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4.1 from 14 reviews

Delightfully buttery and tender apricot raspberry thumbprint cookies with a sweet jam filling and optional vanilla glaze. These classic homemade cookies are perfect for gifting or enjoying with tea, featuring a soft crumb and a burst of fruity flavor at their center.

Ingredients

Cookie Dough

  • ½ cup salted butter, softened to room temperature
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Jam Filling

  • ¼ cup raspberry or apricot jam (or any flavor)

Glaze (Optional)

  • ½ cup confectioners (powdered) sugar
  • ½ tablespoon half and half or milk
  • ½ teaspoon vanilla extract

Instructions

  1. Cream Butter and Sugar: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until creamy and whipped, about 2-3 minutes, ensuring a light and fluffy texture.
  2. Add Egg Yolk and Vanilla: Reduce mixer speed to medium low, add the egg yolk, and mix until just combined. Then add vanilla extract. Stop the mixer and scrape down the sides and bottom of the bowl to ensure even mixing.
  3. Add Flour: Turn the mixer off, add the flour, then turn on low speed to slowly incorporate the flour into the dough. The dough may appear crumbly initially but will come together into a soft dough.
  4. Shape Dough Balls: Line a baking sheet with parchment paper or a silicone mat. Using 1 tablespoon per portion, shape the dough into round balls and place them 1 inch apart on the prepared sheet. Use a small melon baller or your thumb to gently make an indent in the center of each ball.
  5. Chill the Dough: Place the baking sheet with the dough balls in the freezer for 30-45 minutes or refrigerate for at least 1½ hours to firm up the dough for better shape retention while baking.
  6. Preheat Oven: Position a rack in the center of the oven and preheat to 350ºF (175ºC).
  7. Fill Indents with Jam: Remove the chilled dough from fridge or freezer. Fill each thumbprint indentation with ¼ to ½ teaspoon of raspberry or apricot jam, using the melon baller or a small spoon.
  8. Bake Cookies: Bake for 14-18 minutes or until the edges are very lightly browned. Avoid over-baking to keep the centers soft. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely for about 30 minutes.
  9. Prepare and Apply Glaze (Optional): In a small bowl, whisk together powdered sugar, half and half or milk, and vanilla extract until smooth. Adjust thickness by adding more milk if needed. Drizzle glaze over cooled cookies using a spoon or piping bag. Allow glaze to set for a few minutes before serving.

Notes

  • For best results, use room temperature butter to achieve a creamy and smooth dough.
  • Chilling the dough firms it up, preventing spreading during baking and helping keep the indent shape.
  • You can substitute the jam flavor to your preference or use mixed berry jams for variety.
  • Do not over-bake; cookies should remain soft in the center with lightly browned edges.
  • The glaze is optional but adds an attractive shine and subtle sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://glowcooks.com/apricot-raspberry-thumbprint-cookies-recipe/