Raspberry and hazelnut thumbprint cookies are sweet little treats that are crunchy on the outside and soft in the middle. The tasty raspberry topping gives them a fruity zing!
These cookies are fun to make because you get to press your thumb into the dough. I love making a batch to share, but let’s be real, I usually keep a few for myself! 😄
They’re great with a cup of tea or coffee, and the combo of hazelnuts and raspberries is just delightful. Plus, they look so cute on a plate! Perfect for sharing or enjoying all by yourself!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies. If you’re looking for a gluten-free option, try using almond flour or a gluten-free baking mix instead. Both will add a different flavor and texture.
Hazelnuts: Ground hazelnuts give these cookies a wonderful nutty flavor. If you need a nut-free option, sunflower seed meal is a great way to keep that texture without nuts. You can also use almonds or walnuts if you prefer.
Butter: Unsalted butter is ideal for controlling the saltiness. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative. Just make sure it’s softened before mixing!
Raspberry jam: Fresh raspberries can also work if you prefer homemade. Just mash them up and add a bit of sugar. If you’re not a fan of raspberries, try using apricot or strawberry preserves instead!
How Do I Get the Perfect Indentation for the Thumbprints?
Creating a nice, deep thumbprint in your cookie is important for holding the jam. Here’s how to do it right:
- After rolling the dough into balls, make sure they are evenly spaced on the baking sheet.
- Use your thumb or the back of a small, rounded spoon to press firmly into the center of each ball. Don’t be afraid to press down a bit; you want to create a nice little well for the jam!
- If the dough sticks to your thumb, dampen it with a little water or flour to prevent sticking.
Taking your time with this step ensures that your cookies have the perfect shape to hold all that sweet raspberry goodness.
Raspberry And Hazelnut Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) finely ground hazelnuts (hazelnut meal)
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
For Coating and Filling:
- 1/2 cup chopped hazelnuts (for rolling)
- 1/3 cup raspberry jam or preserves
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and an additional 12-14 minutes to bake. Plus, allow around 5 minutes for cooling on the tray. In total, you’re looking at about 35-40 minutes before you can enjoy these delectable treats!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cookie removal easy and cleanup a breeze.
2. Whisk Dry Ingredients:
In a medium bowl, combine the all-purpose flour, finely ground hazelnuts, and salt. Whisk them together until well mixed. This will ensure even distribution of the flavors!
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is super important for getting that nice texture in your cookies!
4. Add Egg Yolk and Vanilla:
Next, add the egg yolk and vanilla extract to your butter and sugar mix. Beat everything together until it’s just combined—no need to overmix here!
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Gently mix until you have a soft dough. It should come together nicely—don’t worry if it’s a bit sticky!
6. Roll Into Balls:
Scoop the dough by rounded teaspoons and roll each piece into balls using your hands. They should be about the size of a walnut.
7. Coat in Hazelnuts:
Pour the chopped hazelnuts onto a small plate. Roll each dough ball in the chopped hazelnuts to coat the outside. This will give your cookies a lovely crunch!
8. Arrange on Baking Sheet:
Place the coated balls onto the prepared baking sheet, leaving about 2 inches between them since they will spread slightly while baking.
9. Create Indentations:
Using your thumb or the back of a small spoon, gently press an indentation into the center of each ball. This is where all the raspberry jam will go!
10. Fill with Raspberry Jam:
Now it’s time to fill those thumbprints! Spoon about 1 teaspoon of raspberry jam into each indentation. Don’t be shy—this is the best part!
11. Bake the Cookies:
Pop the baking sheet into the oven and let your cookies bake for 12-14 minutes, or until they are lightly golden around the edges. The sweet aroma will fill your kitchen!
12. Let Them Cool:
Once baked, remove your cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
13. Serve and Enjoy:
These delicate raspberry and hazelnut thumbprint cookies are now ready to be enjoyed! They’re great for sharing or savoring all on your own. Enjoy with a cup of tea or coffee for the perfect treat!
Can I Use Another Type of Nut for This Recipe?
Absolutely! If you’re not a fan of hazelnuts or need an alternative, almonds or walnuts would work beautifully. Just make sure to grind them to a similar consistency as you would for hazelnut meal.
How Should I Store the Cookies?
Store your thumbprint cookies in an airtight container at room temperature for up to a week. If you prefer them to stay fresh longer, you can refrigerate them, but let them come to room temperature before serving for the best texture.
Can I Freeze These Cookies?
Yes, you can freeze the unbaked cookie dough! Just roll the dough into balls, freeze them on a baking sheet, and then transfer them to a zip-top bag once solid. When you’re ready to bake, just add a couple of extra minutes to the baking time.
What Can I Use Instead of Raspberry Jam?
If raspberry isn’t your favorite, feel free to substitute with any fruit jam or preserves you love! Strawberry, apricot, or even orange marmalade can give a delicious twist to your thumbprint cookies.
