RASPBERRY THUMB PRINT COOKIES

Growing up sugar cookies were something we never really had a lot of, whether it was homemade or even store bought. I think back and wonder if maybe all the sugar cookies back then weren’t that delicious?! Or maybe sugar cookies were just “out”?! (this obviously excludes the soft pillowy grocery store sugar cookies with a thick layer of brightly colored frosting matching every holiday, obvs).

I would usually go for chocolate chip (duh!) cookies over everything and anything else back in the day.

We all know how I feel about PERFECT CHOCOLATE CHIP COOKIES…

But as I’ve grown older and through all my blogging years, I started trying homemade sugar cookie recipes.
And that is where it’s at, let me tell you!

Most sugar cookies are dry and a little crumbly and I think that’s why I tended to stay away.
I needed some more moisture in my cookies!

So let’s talk more about these RASPBERRY THUMB PRINT COOKIES.

They’re soft, and slightly crisp on the bottom (as any delish cookie should be!), filled with a literal “thumbprint” of fresh sweet and tart raspberry jam.

You can see that the soft top of these cookies are light and that the edge is slightly more golden, adding that little crunch in every bite. The perfect amount of jam on the top of these allow you to still taste the sugar cookie and not lose sight of the real hero. You can definitely have too much jam so make sure to follow the recipe here.

Bonne Maman Raspberry Preserves are fantastic as they’re the perfect accompaniment to the cream cheese in the batter making each taste a yummy jammy cheesecake bite.

I absolutely love these cookies for Valentine’s Day as they’re the perfect color already.
With just five ingredients to make these, you can whip them up last minute!

RASPBERRY THUMBPRINT COOKIES

Print Recipe

Servings 24

Author BAKER BY NATURE

Ingredients

• 1/4 CUP RASPBERRY PRESERVES I USED BONNE MAMAN
• 4 OUNCES CREAM CHEESE SOFTENED
• 1 CUP + 1 TABLESPOON ALL PURPOSE FLOUR
• 8 TABLESPOONS SALTED BUTTER ROOM TEMP
• 1/2 CUP + 3 TABLESPOONS GRANULATED SUGAR

Instructions

• USING A STAND MIXER AND PADDLE ATTACHMENT, COMBINE BUTTER AND CREAM CHEESE. WHIP AND MIX UNTIL FLUFFY.
• POUR IN THE SUGAR AND COMBINE UNTIL FLUFFY AGAIN.
• ADD THE FLOUR TO THE BOWL A LITTLE BIT AT A TIME AND MIX IN BETWEEN ON LOW. DON'T OVER MIX, STOP STAND MIXER WHEN ALL THE FLOUR IS JUST MIXED IN.
• WRAP BOWL WITH PLASTIC AND AND REFRIGERATE FOR 1-2 HOURS, THE LONGER THE BETTER.
• PREHEAT OVEN TO 375 DEGREES ABOUT 30 MINUTES BEFORE BAKING THE COOKIES AND PLACE PARCHMENT ON A COOKIE SHEET.
• USING A TABLESPOON SCOOP OR COOKIE SCOOP, MEASURE OUT COOKIE DOUGH, ROLLING EACH ONE INTO A BALL.
• PLACE EACH ON THE COOKIE SHEET AND LIGHTLY INDENT EACH CENTER WITH YOUR THUMB. FILL EACH THUMB PRINT HOLE WITH 1/2 TEASPOON OF JAM.
• BAKE FOR 11-12 MINUTES UNTIL EDGES ARE JUST GOLDEN, YOU DON'T WANT THE TOPS OF THESE TO BROWN AT ALL.
• COOL FOR 10 MINUTES BEFORE MOVING TO A COOLING RACK.

We all know Valentine’s Day loves a heart shaped cookie too: HEART SHAPED SUGAR COOKIES.