Raspberry Thumbprint Cookies (Eggless)

These Raspberry Thumbprint cookies are eggless, with a melt-in-the-mouth shortbread base, and filled with a tart raspberry jam in the center. They are perfect for gifting during the holiday season. You can make it under 15 minutes and most ingredients will be readily available in your pantry.

Christmas is usually synonymous with cookies. With Christmas right around the corner, social media is teeming with cookie recipes. For most people, cookie making is a holiday tradition. Each generation adds a new cookie to the pile. It’s all about celebrating the holidays with family and doing things together. In this case, baking cookies as a family.

Checkout my other Holiday recipes

Cranberry Mocktail

Caramel Apple Dip

Almond Butter Brownies

Karachi cashew biscuits

My first encounter with Thumbprint Cookies

I was first introduced to Thumbprint cookies when I started my first job in the US. One of my colleagues handed me a tin of homemade cookies and told me to pick one. Amongst all the wonderful cookies in the tin, I was tempted to try the jewel-like shortbread cookies. I took one bite and loved it. I shamelessly asked for another one immediately!

It reminded me of the Jam biscuits I grew up eating in India. I duly got the recipe from my colleague and she added this interesting family tradition of hers. She is a second-generation Italian (meaning, her grandparents immigrated to the US back in the day) and they have this wonderful tradition of daughters getting together with their mothers to bake a myriad of Christmas cookies. Most of the cookies have been in their family for generations.

These days my son has been obsessed with Pingu the Penguin series. In one of the episodes, Pingu eats these Thumbprint cookies, and my son loves that episode. He keeps asking for the ‘Jam biscuit Pingu video’. I wanted to surprise him by baking these Thumbprint cookies. When I mentioned that we were going to make Pingu’s Jam biscuits, I could see my son’s face light up with joy. It never ceases to amaze me how simple things can bring so much joy to children.

What are Thumbprint cookies?

• These cookies are originally from Sweden, where they are called ‘Hallongrottor’ which means ‘Raspberry Caves’.
• In Australia these cookies are called ‘Jam drops’
• In the United States they are called ‘Thumbprint cookies’ because an indentation is made from the thumb to fill the jam in.
• They are buttery vanilla shortbread cookies filled with jam in the center.
• They are typically served during the afternoon tea, which is very popular in all European countries.

Ingredients for Raspberry Thumbprint Cookies

All-purpose Flour

I like to use unbleached All-purpose flour. Unbleached flour is aged naturally. It does not contain any questionable chemicals that are typically used in bleached flour. You can use any type.

Butter

You can use either Salted or Unsalted butter. I always use Unsalted butter for baking. I prefer adding the required salt

Cornstarch

Cornstarch gives these biscuits the necessary structure to these cookies and makes them crumbly and tender.

Vanilla Extract

Please use pure vanilla extract for maximum flavor.

Sugar

You can use either Caster sugar or Granulated sugar. You’ll have to cream the butter and sugar longer if using Granulated sugar. Caster sugar is finer and you can find it in the baking aisle of any grocery store.

Salt

Salt gives the necessary depth to these cookies. Skip if using Salted Butter.

Raspberry Jam

You can use any brand, with or without the seeds. I used my favorite Bonne Maman Raspberry preserves. You can use any flavor of Jam.

Raspberry Thumbprint Cookies : Step-by-step Method

1.Making the Dough

In a mixing bowl or the bowl of your stand mixer, take butter and sugar. Beat it on medium for 5 minutes (if using Granulated sugar) or 2 minutes (if using Caster Sugar). Basically, you’ll have to make sure that you cream the mixture and ensure it is not grainy. Keep scraping the sides of the bowl as needed.

Once the mixture is creamy, add vanilla extract and beat on medium for a minute.

Meanwhile, mix the dry ingredients. In a bowl combine all-purpose flour, cornstarch, and salt. Mix well until combined.

Add the dry ingredients to the creamed mixture.

Beat on medium-low until it comes together to form a dough. Once done, you will have to use your hands to combine the dough.

2.Making cookie Balls

Now, make small balls that weigh approximately 16-17 grams each. Use a kitchen weighing scale to weigh the cookie dough balls. If you don’t have a kitchen weighing scale, you can use a tablespoon to scoop out the dough. That is, one tablespoon for every cookie dough ball.

Roll the cookie dough balls in granulated sugar. This step is optional, but I love the little flecks of sugar in my cookie.

Arrange them on a baking sheet lined with parchment paper, leaving 2 inches gap between them.

Use a ¼ measuring teaspoon to make an indentation in the center of the cookie dough ball. You can also use your thumb to make the indentation as done traditionally.

Chill the cookie dough for at least 4-5 hours or overnight. I usually chill mine overnight. Chilling is very important, as it prevents the cookies from spreading too much while baking.

Baking the Raspberry Thumbprint Cookies

Preheat the oven to 350 F/175 C. Remove the dough from the fridge.

Fill the center of the cookie dough with 1/4 – 1/2 teaspoon of raspberry jam.

If you are taking your jam out of the refrigerator or if your jam is too thick, heat it in the microwave for 10-15 seconds. Basically, it should be in a spoon able consistency.

Bake it in the preheated oven for 15-20 minutes. If you like it softer take it out at 15 minutes or leave it in for 20 minutes for crispier cookies. Again, keep in mind that every oven is different, and vary the bake time accordingly.

When they are slightly brown in the bottom, the cookies are ready.

Cooling the Cookies

Take it out of the oven and let them rest on the baking sheet for 5 minutes. If you try to move them before 5 minutes, they might crumble easily.

After 5 minutes, move the cookies to a wire rack and let them cool completely.

Enjoy these Raspberry Thumbprint cookies with a cup of tea or serve them at your Holiday party.

Filling ideas for Thumbprint Cookies

You can use any of your favorite fillings for these cookies, instead of using Raspberry jam. Some of my favorites are

• Peanut Butter
• Hazelnut Butter or Nutella
• Salted Caramel Sauce
• Lemon Curd
• Strawberry Jam
• Mango Peach Jam
• Dulce de leche
• Chocolate Ganache

How to store Thumbprint cookies?

• Once they are cooled completely, store them in an airtight container.
• They should stay good at room temperature for 2 days and in the refrigerator for about a week (although, I doubt if they would ever last that long).

Can I make the cookies ahead of time?

• Yes, you can make the cookie dough balls up to 4 days in advance and refrigerate them.
• The addition of jam tends to soften the cookies after 2 days. If you plan to bake the cookies in advance, bake them without adding the jam. Fill the jam just before serving.
• You can freeze the cookie dough by making sure the cookie dough balls are separated by parchment paper so that they don’t stick to each other. To thaw the cookies, keep them at room temperature for 30 minutes and bake them.