If you’re craving a delightful treat that brings together buttery richness, nutty crunch, and a burst of fruity sweetness, look no further than the Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe. These charming little cookies offer a perfect balance of tender texture and vibrant flavor, making them a wonderful addition to any dessert table or cozy afternoon tea. The combination of toasty walnuts and luscious raspberry jam nestled in each cookie’s center creates an irresistible bite that will have you reaching for seconds in no time!
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe. Each simple component plays a crucial role—from the rich butter lending tenderness to the chopped walnuts adding depth, and the raspberry jam providing a fruity pop of color and flavor.
- All-purpose flour (1¼ cup): The foundation of your cookie dough, providing structure and softness.
- Salt (¼ teaspoon): Just a pinch to enhance all the flavors beautifully.
- Unsalted butter (½ cup, softened): Gives the cookies that irresistible buttery richness and tenderness.
- Brown sugar (½ cup, packed): Adds a subtle molasses note and helps keep the cookies moist.
- Egg yolk (from 1 egg): Offers richness and helps bind the dough together.
- Vanilla extract (1 teaspoon): Infuses the dough with a lovely warm aroma.
- Chopped toasted walnuts (1 cup): Provides crunch and a toasty nuttiness that perfectly complements the jam.
- Raspberry jam (¼ cup, seedless): The star of the cookie’s center, bringing a bright, fruity sweetness.
- Egg white (from 1 egg): Used to help the walnuts stick to the dough balls and create a glossy finish.
How to Make Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—it helps your cookies bake evenly and prevents sticking while making cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour and salt. This simple step ensures your cookies have a consistent texture without any salty spots.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter with brown sugar until the mixture is light and fluffy. This will incorporate air, giving your cookies a tender crumb. Then add the egg yolk and vanilla extract, mixing until fully combined so every bite is infused with flavor.
Step 4: Add the Flour Mixture
Slowly mix in the flour and salt blend until the dough comes together and looks smooth. Avoid overmixing to keep your cookies soft and delicate.
Step 5: Prepare Egg Wash and Walnuts
In a small bowl, beat the egg white with a fork—this will act as a glue to help the walnuts stick to the dough. Place the finely chopped toasted walnuts in a separate shallow dish to make rolling easier.
Step 6: Shape and Coat Cookies
Roll the dough into 1-inch balls. Dip each ball first into the egg white, then roll them in the chopped walnuts so they are evenly coated with that wonderful toasted crunch.
Step 7: Make Indentations
Arrange the walnut-coated balls on your prepared baking sheet with a little space between each. Press down firmly in the center of each ball using your thumb (or a wine cork if you want uniformity) to create a deep well for the jam.
Step 8: First Bake
Bake the cookies in the preheated oven for 8 minutes. This initial bake sets the shape and starts the cookies baking without browning the edges fully yet.
Step 9: Add Jam and Second Bake
Remove the cookies from the oven and carefully spoon about ¼ teaspoon of raspberry jam into each indentation. Return the cookies to the oven and bake for another 8 minutes, or until the edges turn a gorgeous light golden brown.
Step 10: Cool Completely
Transfer the freshly baked cookies to wire racks to cool thoroughly. Cooling helps them firm up and makes it easier to enjoy their full flavor and texture.
How to Serve Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe
Garnishes
Add a sprinkle of powdered sugar just before serving for that extra touch of elegance. A few fresh raspberries or mint leaves nearby can brighten the presentation and hint at the cookie’s fruity center.
Side Dishes
Serve these delightful cookies alongside a steaming cup of tea or coffee to balance the sweetness. They also pair wonderfully with a scoop of vanilla ice cream or a delicate fruit salad for a light dessert plate.
Creative Ways to Present
Consider stacking the cookies on a tiered dessert tray for parties, or package them in a pretty box tied with twine—Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe make heartfelt gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies stored in an airtight container at room temperature for up to 4 days. This keeps them fresh without losing their tender texture or nutty crunch.
Freezing
Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe freeze beautifully. Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be stored frozen for up to 3 months.
Reheating
To enjoy thawed cookies at their best, let them come to room temperature naturally. If you like, warm them gently in a low oven (about 300°F) for 5 minutes to refresh the texture and aroma.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! Pecans, almonds, or even hazelnuts are great alternatives. Just toast and chop them finely to maintain the texture and flavor balance.
What if I don’t have raspberry jam?
Any seedless jam or preserves will work well. Strawberry, apricot, or black cherry can all bring their own unique twist to the Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe.
Is it necessary to separate the egg?
Yes, separating the egg allows you to use the yolk to enrich the dough and the white as a coating to help the nuts stick. It also gives the cookies a beautiful finish.
Can I make these cookies gluten-free?
By swapping the all-purpose flour for a gluten-free blend designed for baking, you can create a gluten-free version. Just be sure the blend you choose behaves similarly to flour in cookies.
How do I ensure the jam doesn’t leak during baking?
Pressing a deep indentation in the dough balls creates a snug well for the jam. Adding jam after the first bake helps it stay put during the second bake, minimizing leaks.
Final Thoughts
Every time I make the Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe, I’m reminded just how something so simple can feel so special. Whether you’re baking for family, friends, or a special occasion, these cookies bring joy with their buttery base, crunchy nuts, and luscious jam center. Give this recipe a try—you’ll be delighted by how quickly they disappear!
Print
Thumbprint Cookies with Raspberry Jam and Toasted Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Thumbprint Cookies featuring a buttery walnut-coated dough filled with sweet raspberry jam. These delightful cookies have a tender crumb with a crisp edge, perfect for tea time or festive occasions.
Ingredients
Dry Ingredients
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar (light or dark)
- 1 egg, separated
- 1 teaspoon vanilla extract
Coating and Filling
- 1 cup walnuts, toasted and finely chopped
- ¼ cup seedless raspberry jam (or your favorite jam)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and brown sugar using a mixer until the mixture becomes light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract, and continue mixing until fully combined.
- Add Flour Mixture: Gradually add the flour and salt mixture to the wet ingredients and mix until the dough forms and is well incorporated.
- Prepare Egg Wash and Nuts: In a small bowl, beat the egg white lightly with a fork to create an egg wash. In another shallow dish, place the finely chopped toasted walnuts.
- Shape and Coat Cookies: Roll dough into 1-inch balls. Dip each ball into the egg white, then roll it in the chopped walnuts, coating evenly.
- Make Indentations: Arrange the nut-coated dough balls on the prepared baking sheet. Use your thumb or the end of a wine cork to press a deep indentation into the center of each ball to hold the jam filling.
- First Bake: Bake the cookies in the preheated oven for 8 minutes to set their shape.
- Add Jam and Second Bake: Remove the baking sheet, carefully fill each indentation with about ¼ teaspoon of raspberry jam. Return the cookies to the oven and bake for another 8 minutes or until the edges turn lightly golden brown.
- Cool: Transfer the baked cookies to wire racks and let them cool completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Toasting the walnuts enhances their flavor—toast them in a dry skillet over medium heat for 5 minutes.
- Use seedless jam to prevent the cookies from becoming too wet.
- Press deep indentations to hold enough jam without spilling during baking.
- Cookies can be stored in an airtight container for up to one week.
