I love making cookies that bring a smile to everyone’s face, and thumbprint cookies are always a good idea. There’s something special about that little pocket of jam in the middle.
Today, I’m sharing two easy thumbprint cookie recipes that you will really enjoy. One uses oats for a lovely chewy texture, and the other brings in the nutty taste of hazelnuts. Both feature a bright raspberry jam center.
Jump to Recipe:
- 1. Delicious Oatmeal Raspberry Jam Thumbprint Cookies
- 2. Simple Raspberry And Hazelnut Thumbprint Cookies
Delicious Oatmeal Raspberry Jam Thumbprint Cookies
These oatmeal cookies are wonderfully soft and chewy, with a sweet burst of raspberry jam in every bite. They are simple to make and perfect for any occasion.
Key Ingredients & Tips for Oatmeal Cookies
- Rolled Oats: Use old-fashioned rolled oats for the best chewy texture in these raspberry thumbprint cookies. Quick oats can work but will give a different feel.
- Raspberry Jam Choice: A good quality raspberry jam makes a big difference. If your jam is very thick, you can warm it slightly to make it easier to spoon into the cookie centers.
What You Need for Oatmeal Raspberry Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup raspberry jam
⏱️ Time: 45 Minutes🍽️ Yields: About 24 Cookies
How to Make Oatmeal Raspberry Jam Thumbprint Cookies
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
Step 2: Make the Dough
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
Step 3: Shape and Fill
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. Use your thumb or the back of a spoon to make a small dent in the center of each cookie. Fill each indentation with about 1/2 teaspoon of raspberry jam.
Step 4: Bake Cookies
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note for Oatmeal Cookies
Make sure your butter is truly softened but not melted. This helps create the right cookie texture. If you want a less sweet cookie, you can use less sugar or a tart jam.
Simple Raspberry And Hazelnut Thumbprint Cookies
These cookies offer a lovely balance of nutty hazelnut flavor with the bright sweetness of raspberry jam. They are a wonderful treat for a coffee break or dessert.
Key Ingredients & Tips for Hazelnut Cookies
- Ground Hazelnuts: You can buy ground hazelnuts or grind your own. If grinding your own, make sure not to over-process them, or you’ll get hazelnut butter. A fine texture works best for the cookie dough.
- Chilling the Dough: If your dough feels too soft or sticky to roll, chill it in the refrigerator for 15-30 minutes. This will make it much easier to handle and help the cookies keep their shape.
What You Need for Raspberry Hazelnut Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup finely ground hazelnuts
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
⏱️ Time: 50 Minutes🍽️ Yields: About 20 Cookies
How to Make Raspberry And Hazelnut Thumbprint Cookies
Step 1: Prep and Mix Dry
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, combine the flour, ground hazelnuts, and salt. Give it a good whisk and set it aside.
Step 2: Make the Wet Mix
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Add the egg yolk and vanilla extract, mixing until everything is smooth and well combined.
Step 3: Combine and Shape
Gradually add the dry hazelnut mixture to the wet mixture, mixing until a soft dough forms. Roll the dough into 1-inch balls. Place them on your prepared baking sheet, leaving some space between each. Use your thumb to press an indentation into the center of each cookie ball.
Step 4: Fill and Bake
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note for Hazelnut Cookies
These cookies keep well in an airtight container at room temperature for up to 3-4 days. They are great for sharing or enjoying over a few days!
