I really love baking, and there’s something so special about a cookie that holds a sweet surprise in its center. Today, I’m excited to share two wonderful thumbprint cookie recipes that are perfect for any occasion, from a quiet afternoon tea to a lively gathering.
These raspberry thumbprint cookies are simple to make and pack a lot of flavor. Whether you prefer the nutty warmth of hazelnut or the creamy tang of cheesecake, you’ll find a favorite here. Let’s get baking!
Jump to Recipe:
Raspberry and Hazelnut Thumbprint Cookies
These delightful raspberry thumbprint cookies bring together the rich, nutty taste of hazelnut with bright raspberry jam. They are a wonderful treat for any time of year.
Key Ingredients & Baking Tips
- Toasted Hazelnuts: Toasting your hazelnuts before grinding makes their flavor much deeper and more aromatic in these raspberry cookies.
- Seedless Raspberry Jam: Using seedless jam gives a smoother bite to your thumbprint cookie center.
- Chill the Dough: A little chill time helps the cookie dough keep its shape better while baking.
What You Need for Hazelnut Raspberry Cookies
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- ½ cup finely ground toasted hazelnuts
- ½ cup raspberry jam
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
⏱️ Time: 40 minutes🍽️ Yields: About 24 cookies
How to Make Raspberry Hazelnut Thumbprint Cookies
Step 1: Make the Hazelnut Cookie Dough
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. In a separate bowl, whisk together the flour, ground hazelnuts, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Shape and Fill the Thumbprint Cookies
Roll the cookie dough into small, 1-inch balls. Place them on a baking sheet lined with parchment paper. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Spoon about ½ teaspoon of raspberry jam into each indentation.
Step 3: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the thumbprint cookies for 12-15 minutes, or until the edges are lightly golden and the jam is bubbly. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note on Storage
Store these raspberry and hazelnut cookies in an airtight container at room temperature for up to 3-4 days to keep them fresh.
Raspberry Cheesecake Thumbprint Cookies
Enjoy the classic flavors of raspberry cheesecake in a fun, bite-sized cookie. These raspberry cheesecake thumbprint cookies feature a creamy center and a hint of graham cracker.
Key Ingredients & Smart Tips
- Softened Cream Cheese: Make sure your cream cheese is at room temperature for a smooth and creamy cheesecake filling.
- Graham Cracker Crumbs: Adding a bit to the cookie dough gives that perfect, familiar cheesecake crust flavor.
- Gentle Press: When making the thumbprint, press gently to avoid cracking the cookie edges too much.
What You Need for Raspberry Cheesecake Cookies
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- ¼ cup graham cracker crumbs
- ½ cup raspberry jam
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
⏱️ Time: 45 minutes🍽️ Yields: About 20 cookies
How to Make Raspberry Cheesecake Thumbprint Cookies
Step 1: Prepare the Cookie Base
In a large bowl, beat the softened butter, cream cheese, and granulated sugar until they are light and creamy. Mix in the egg yolk and vanilla extract. In another bowl, combine the flour, graham cracker crumbs, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 2: Create the Cheesecake Filling
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Gently press an indentation into the center of each ball using your thumb. Spoon about ½ teaspoon of raspberry jam into each center.
Step 3: Assemble and Bake the Raspberry Thumbprints
Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the jam is warm. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note on Serving
For the best taste and texture, let these raspberry cheesecake cookies cool completely before serving. This allows the cheesecake filling to set perfectly.
