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    Whisk Affair » Recipes » Raspberry Thumbprint Cookies

    Published: Dec 4, 2014 | Last Updated On: Dec 30, 2021 by Neha Mathur

    Raspberry Thumbprint Cookies

    4 shares
    Jump to Recipe

    What other color can feel so Christmasy and festive other than red. I am in a full festive mood and therefore made these bright and red Raspberry Thumbprint Cookies to feel even more happier.

    Raspberry thumbprint cookies served in a Christmas gift box

    The cookies are crisp, melt in your mouth and I would highly recommend this recipe. They can be stored in an airtight container, as the jam makes them a little soggy when left for a long time.

    I suggest making the dough and bake as much cookies you need and refrigerate the remaining dough and thaw the dough for a few minutes before baking the cookies again. This recipe will give approx 20-22 cookies.

    If baking cookies has captured your imagination, you can even try making the Crunchy Indian Shortbread Cookies,the crunchier Peanut Butter Cookies or the Chocolate Chip Cookies.  

    Equipment Required – Micro wave, Electric blender, Baking Sheet, Oven.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Raspberry Thumbprint Cookies

    These cookies are perfect to serve on Christmas and can be even be used for gifting
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 10 servings
    Calories: 180kcal
    Author: Neha Mathur

    Ingredients 

    • 150 gms All purpose flour
    • 100 gms Unsalted butter
    • 75 gms Powdered sugar
    • 1 teaspoon Vanilla extract
    • ¼ cup Raspberry jam
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    Instructions

    • Melt the jam in a microwave.
    • Keep aside to come to room temperature.
    • Pre-heat the oven to 180 degree C.
    • Whisk sugar and butter in the bowl of your electric beater til light and fluffy. (approx 5 minutes on high speed )
    • Add the vanilla extract and mix well.
    • Add all purpose flour and combine to form a soft dough.
    • Make 20-22 equal size balls from the dough.
    • Layer them on a cookie sheet 2 inches apart.
    • Make an indentation in the center of the balls using your thumb.
    • Bake the cookies for 10 minutes.
    • Take out the tray from the oven and drop little jam in the center of the cookies.
    • Bake again for 4-6 minutes, till the cookies become slightly brown from the sides.
    • Remove from the oven and cool on the tray for 2-3 minutes.
    • Transfer the cookies on a cooling rack and cool completely.
    • Store in an airtight container.

    Notes

    You can use any jam of your choice to make these cookies.

    Nutrition

    Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 4mg | Potassium: 26mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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    « Gingerbread Loaf Cake
    Christmas Fruit Cake »

    Reader Interactions

    Comments

    1. Chandrani Banerjee

      December 04, 2013 at 9:50 am

      Cookies looks so inviting and tempting, Neha. Beautiful click dear.

      Reply
    2. Nupur UK-Rasoi

      December 06, 2013 at 1:08 pm

      Ohh I love that box Neha, and the cookies have turned up so perfect ! I wonder how big your family is to gulp down all the goodies you make so frequently 🙂 Lucky them !!

      Reply
    3. Akshaya Kakodkar

      December 07, 2013 at 6:18 pm

      Hey Neha..the last round of cookies in the baking currently and they have turned really wow!!! thanks so much…

      Reply
    4. Vinitha Naidu

      December 11, 2013 at 3:53 pm

      Hi Neha! I tried these biscuits today and while they taste yum I had a couple of problems….hope you can help me! So when I made the depression with the thumb and popped them in the oven, the biscuits puffed up and the depression disappeared. After 10 mins I took them out a dropped a bit of jam and kept them back for 4-5 minutes but the jam started bubbling and slipped off the biscuits!! Any tips to get them like yours?? Thanks

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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