Red Velvet Thumbprint Cookies with Raspberry Jam Recipe

Introduction

These Red Velvet Thumbprint Cookies are a delightful twist on a classic treat. Soft, cocoa-infused red dough with a sweet raspberry jam center makes for a colorful and delicious bite that’s perfect for any occasion.

Ingredients

• 2 ½ cups all-purpose flour (sifted)
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• ½ cup raspberry jam

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Step 3: In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs, red food coloring, and vanilla extract to the butter mixture. Mix until fully combined.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
6. Step 6: Roll the dough into balls about 1-inch in diameter and place them on a parchment-lined baking sheet, spacing them about two inches apart.
7. Step 7: Press your thumb gently into the center of each ball to create a small well, then fill it with raspberry jam.
8. Step 8: Bake the cookies for 10-12 minutes, until the edges are set but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a different flavor, try using apricot or strawberry jam instead of raspberry.
• Chilling the dough for 30 minutes before baking can help prevent spreading.
• If you want a stronger red color, add an extra tablespoon of red food coloring.
• Use a small cookie scoop to ensure uniform cookie sizes for even baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh the jam’s softness, warm slightly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam?

Yes, you can substitute raspberry jam with any other fruit jam or preserve you prefer, such as strawberry, apricot, or blueberry.

Why is my dough sticky and hard to roll?

If your dough is too sticky, chill it in the refrigerator for 20-30 minutes to make it easier to handle and roll into balls.

Red Velvet Thumbprint Cookies with Raspberry Jam Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

These Red Velvet Thumbprint Cookies are soft, mildly chocolate-flavored, and filled with sweet raspberry jam, making them a perfect treat for any occasion. The tender red velvet dough is rolled into bite-sized balls, indented with a thumbprint, and filled with a luscious jam center before baking to golden perfection.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour (sifted)
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract

Filling

• ½ cup raspberry jam

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the dough.
2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugars: In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a mixer for about 3-5 minutes until the mixture is light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the red food coloring and vanilla extract, mixing until all ingredients are fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until the dough comes together, being careful not to overmix.
6. Form Dough Balls: Roll the dough into balls approximately 1 inch in diameter. Place them spaced about two inches apart on a baking sheet lined with parchment paper to prevent sticking.
7. Create Thumbprints and Fill: Using your thumb or the back of a spoon, make a dent in the center of each dough ball. Fill each indentation generously with raspberry jam.
8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, until the edges are set but the centers remain soft and tender.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Make sure the butter is softened but not melted for proper creaming with the sugars.
• If you don’t have red food coloring, beet juice can be an alternative natural option.
• Use room temperature eggs to help achieve a smooth batter.
• Feel free to substitute raspberry jam with other jams such as strawberry or apricot for variety.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: red velvet cookies, thumbprint cookies, raspberry jam cookies, holiday cookies, soft chocolate cookies