Red Velvet Thumbprint Cookies with Raspberry Jam Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
