Raspberry Thumbprint Cookies

These Raspberry Thumbprint Cookies are the perfect little treat! A sweet cookie and glaze with a slightly tart raspberry filling; what could be better?! I used my Simple Raspberry Coulis for the center of these.

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Raspberry Thumbprint Cookies Yum

Servings

cookies

Ingredients

For the cookies:

• 226 grams unsalted butter cool, not room temperature (2 sticks)
• 146 grams granulated sugar (2/3 cup)
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract (you can also use 1/2 teaspoon of Almond or Lemon extract here)
• 308 grams all purpose flour (2 1/3 cups)

For the glaze:

• 70 grams powdered sugar (3/4 cup)
• 1 tablespoon milk (water can be used instead)

Servings cookies Ingredients For the cookies: 226 grams unsalted butter cool, not room temperature (2 sticks) 146 grams granulated sugar (2/3 cup) 1/2 teaspoon salt 1 large egg 1 teaspoon vanilla extract (you can also use 1/2 teaspoon of Almond or Lemon extract here) 308 grams all purpose flour (2 1/3 cups) For the glaze: 70 grams powdered sugar (3/4 cup) 1 tablespoon milk (water can be used instead)

Instructions

1. Here is the link for full instructions on my Simple Raspberry Coulis. Make it first, and while it's cooling you can get the cookie dough made. Simple Raspberry Coulis Recipe!

   
2. Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper or baking mats.
3. In the bowl of a stand mixer with your paddle attachment, add your cool butter, granulated sugar, and salt.

   
4. Mix on low until it's incorporated.

   
5. Add your egg and vanilla (or other chosen flavor).

   
6. Mix on low until incorporated.

   
7. Add your flour to the rest of your ingredients.

   
8. Mix on low until it comes together. It may leave a bit on the sides of the bowl but that's okay.

   
9. Remove from your stand and scrape everything together.

   
10. Using a tablespoon scoop, scoop out your batter. Leave about 2 inches between each scoop. You can roll it into balls if you like, but I just put mine right onto my baking mat.

    
11. Once your pan is filled, place it into the fridge for 5 minutes. This is a great time to go ahead and fill another pan if you have an extra.

    
12. After 5 minutes, remove the pan from the fridge. Using a teaspoon measuring spoon, press the underside into the cooled cookie dough. Don't press it all the way down to the pan! You just want to make enough of an indention to add some coulis.

    
13. 
14. Note: if your measuring spoon wants to stick, you can dip it in a bit of sugar or flour before pressing it into the dough.

    
15. Once you've pressed a pan full, take your cooled coulis and add it to the indention. I use a 1/2 teaspoon measuring spoon and it's the perfect amount.

    
16. Bake for 10 minutes. I don't bake these until they're brown because we love a soft bite, but you can bake longer if you want more of a crunch.

    
17. Remove from the oven and let set on the pan for 3 minutes.

    
18. Remove from the pan and place on a cooling rack to cool completely.
19. You can enjoy these just how they are, or you can add the glaze.
20. To make the glaze: In a small bowl with a fork, mix your powdered sugar and your milk.

    
21. This will be slightly thick, but that's how you want it.

    
22. I like to place paper towels under my cooling rack and glaze them over it. This really helps with clean up!

    
23. Once your cookies are fully cooled you can use a spoon and drizzle the glaze across the top.

    
24. 
25. Enjoy your delicious little thumbprint cookies! Be creative and use other fruits or fillings as well because the possibilities are endless!

    
26. 

Recipe Notes

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