cookies · dessert · Fruit · vegetarian

Raspberry Vanilla Thumbprint Cookies

I am an overall healthy person. I love anything and everything that promotes wellness. I mean, I don’t exactly leap out of bed in the morning and think to myself, “YAY! It’s time to work out!!!” Because A) I’m not a morning person so leaping out of bed isn’t physically possible until about 9am (even then it’s debatable). And B) does anyone really jump for joy at the thought of working out? Yeah, I didn’t think so.

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BUT, I am also absolutely weak when it comes to candy. Seriously, I have zero self-control when a bag of Sour Patch Kids is in front of my face. I love it. I need it. I have to have it. GIVE ME ALL THE CANDY. I mean, kindly pass the candy, please.

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Now, I’m not saying I eat pounds of it every night. No, that’s not the problem. The problem is that when I do have it, it’s the entire bag or box or whatever cute little packaging my favorite sour gummy candy is in. Side note: chocolate is not included in this little candy rant. Chocolate has no control over me. Nope, none.

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Anyway, it was becoming a problem. Well, a problem for someone (that “someone” being me) who prides herself on being healthy. So, I decided to do something drastic. I mean, really, really drastic. I’ll wait for you to sit down. *pausing for dramatic effect*

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I GAVE UP CANDY. Mhmm. That’s right. It was originally only going to be for 2 weeks BUT (and I hope you’re still sitting for the next part I’m about to say) it’s now been 37 days. THIRTY. SEVEN. DAYS. At this point, I’m feeling invincible. I now know I can do anything.

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So dramatic. I know. Seriously though, candy is my absolute weakness. It is the one thing I have never been able to say no to. Well, until these delicious, perfectly sweet, wonderfully buttery nuggets of heaven came out of my oven.

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Cookie talk: These have jumped to the top of my cookie list. The base of the cookie uses only five simple ingredients: butter, granulated sugar, powdered sugar, vanilla, and flour. The dough is quickly mixed together and bakes beautifully each and every time. However, chilling the dough is important for this recipe so do not skip this step! The jam is the star of this cookie. It adds a wonderful fruity component while also adding a little extra touch of sweetness! Lastly, the glaze: powdered sugar, butter, milk. Yep, that’s it. Easy peasy and oh so delicious! Make these, I promise you won’t regret it!

Raspberry Vanilla Thumbprint Cookies

  • Servings: 26 cookies
  • Difficulty: Easy
  • Print

These cookies are extremely buttery, soft, and given an incredible flavor by the raspberry jam.

Ingredients

1 cup unsalted butter, SLIGHTLY softened (see notes)

½ cup granulated sugar

¼ cup powdered sugar

2 teaspoons vanilla extract

2 & 1/4 cups all-purpose flour

¼ teaspoon salt, optional

About 1/3 cup raspberry jam

Glaze:

1 tablespoon unsalted butter

1 cup + 3 tablespoons powdered sugar

1-2 tablespoon milk

Directions

-Using an electric mixer, cream the butter on high speed for one minute. Add the granulated sugar and powdered sugar. Mix on medium-high speed until well combined. Add the vanilla. Scrape down the bowl as necessary.

-With the mixer on low, slowly add the flour. Mix until just combined. Be sure to not overmix!

-Chill the cookie dough for 1-2 hours in the refrigerator.

-Once the cookies are chilled, preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

-Next, roll the dough into balls using a 1 tablespoon cookie scoop. Then, use thumb to make indentations. Make sure to make the holes deep enough for the jam. If the dough cracks, simply use your fingers to pinch it back together (if possible).

-Fill each indentation with ½ teaspoon of jam. Bake for 11-13 minutes or until cookie starts to become slightly golden around the edges. I bake mine for exactly 12 minutes but all ovens are different so bake accordingly.

-Allow to cool on the baking sheets for 5 minutes then transfer to a cooling rack.

-For glaze: in a small bowl, mix butter, powdered sugar, and heavy cream. Use a spoon or plastic squeeze bottle to glaze the cooled cookies.

Additional Notes:

-It is crucial that the butter is only slightly softened. To do this, cut butter into cubes and place it in a small bowl. Microwave for 5 seconds intervals until you reach 15 seconds. DO NOT EXCEED 15 seconds.

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