Buttery Raspberry Hazelnut Thumbprint Cookies Recipe

Sweet raspberry hazelnut thumbprint cookies offer a delightful twist on classic holiday treats.

Nutty aromas drift through kitchens, promising pure comfort.

Crumbly shortbread meets jammy centers in this irresistible dessert.

Delicate indentations cradle vibrant fruit preserves like tiny edible landscapes.

Buttery hazelnut notes complement sharp raspberry brightness with remarkable harmony.

Each bite delivers a perfect balance of textures and flavors.

You won’t be able to resist these charming little cookies that blend rustic elegance with homemade warmth.

Let’s transform simple ingredients into something magical.

What Makes Raspberry Hazelnut Thumbprints a Classic

• Craft Simple Delights: These thumbprint cookies transform basic ingredients into a gourmet treat with minimal kitchen skills required.
• Customize with Creativity: Swap raspberry jam for different flavors like apricot or strawberry, making each batch uniquely delicious.
• Perfect Party Pleaser: Elegant enough for special gatherings yet simple to prepare, these cookies always impress guests with their professional bakery look.
• Nutty Nutrition Boost: Ground hazelnuts add rich flavor and provide extra protein and healthy fats, making these treats slightly more nutritious than traditional cookies.

Ingredients List for Raspberry Hazelnut Thumbprints

• All-Purpose Flour: A foundational base that provides structure to the cookies.
• Ground Hazelnuts: Adds a rich, nutty flavor and enhances the cookie's texture.
• Salt: Balances the sweetness and heightens the overall flavor profile.
• Baking Powder: Helps the cookies rise and creates a light, tender crumb.

• Butter: Provides richness and helps create a soft, tender cookie texture.
• Granulated Sugar: Adds sweetness and helps with cookie browning.
• Egg: Binds the ingredients together and contributes to the cookie's structure.
• Vanilla Extract: Brings a warm, aromatic flavor to the cookie.

• Raspberry Jam, Chopped Hazelnuts, Powdered Sugar: Adds sweetness, texture, and a beautiful finishing touch to the cookies.

How to Make Raspberry Hazelnut Thumbprint Cookies

Step 1: Prepare Baking Setup

Warm up your oven to 350°F and line baking sheets with parchment paper for easy cookie removal and cleanup.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together flour, ground hazelnuts, salt, and baking powder until they’re perfectly blended and no lumps remain.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until the mixture becomes light, fluffy, and looks like a cloud of sweetness.

Step 4: Add Wet Ingredients

Gently mix in the egg and vanilla extract, stirring until the mixture becomes smooth and silky.

Step 5: Combine Dough

Gradually fold the dry ingredients into the wet mixture, creating a soft and cohesive cookie dough that holds together easily.

Step 6: Shape Cookie Balls

Roll the dough into small, uniform balls about 1-inch wide. Place them 2 inches apart on the prepared baking sheets.

Step 7: Create Thumbprint Wells

Using your thumb or the back of a small spoon, make a gentle indentation in the center of each cookie to create a cozy little well.

Step 8: Fill with Raspberry Jam

Carefully spoon raspberry jam into each thumbprint, being careful not to overflow the delicate wells.

Step 9: Add Nutty Crunch

Sprinkle chopped hazelnuts around the cookie edges to give an extra layer of texture and nutty goodness.

Step 10: Bake to Perfection

Slide the baking sheets into the preheated oven and bake for 12-15 minutes, watching for the edges to turn a beautiful light golden brown.

Step 11: Cool Down

Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes to set and cool slightly.

Step 12: Final Touch

Transfer the cookies to a wire rack and dust with a light sprinkle of powdered sugar just before serving for a touch of elegant sweetness.

Tips for Getting Raspberry Hazelnut Cookies Just Right

• Select High-Quality Ingredients: Use fresh, premium raspberries and roasted hazelnuts for intense, rich flavor that elevates the entire cookie experience.
• Control Thumbprint Depth: Press gently when creating wells to prevent cookie base from becoming too thin, which could cause jam leakage during baking.
• Manage Jam Consistency: Choose thick raspberry preserves to prevent spreading and maintain a clean, neat thumbprint shape during the baking process.
• Prevent Sticky Dough: Chill cookie dough for 30 minutes before shaping to ensure easier handling and more precise ball formation.
• Toast Hazelnuts Beforehand: Lightly roast chopped hazelnuts in a dry skillet to enhance their nutty flavor and provide a deeper, more complex taste profile.

Creative Touches for Raspberry Hazelnut Thumbprints

• Chocolate Raspberry Swirl: Replace half the jam with melted dark chocolate, creating a rich marbled effect in each cookie.
• Almond Orange Zest: Swap hazelnuts for ground almonds and add orange zest to the dough for a citrusy flavor profile.
• Coconut Berry Crunch: Mix shredded coconut into the dough and use mixed berry jam instead of raspberry for a tropical touch.
• Lavender Honey Infusion: Incorporate dried lavender and replace some sugar with honey, using lavender-infused raspberry jam for an elegant twist.

Best Pairings for Raspberry Hazelnut Cookies

• Pair with Silky Moscato: Choose a light, sweet white wine that complements the raspberry's tartness and highlights the cookies' delicate hazelnut notes, creating a harmonious dessert experience.
• Serve Alongside Vanilla Bean Gelato: Scoop creamy, rich vanilla gelato next to these thumbprint cookies for a luxurious contrast in temperature and texture that elevates the entire dessert.
• Match with Lavender Earl Grey Tea: Brew a fragrant cup of Earl Grey tea with subtle lavender undertones, which will beautifully enhance the nutty and fruity flavors of the raspberry hazelnut cookies.
• Create a Nutty Coffee Companion: Select a smooth hazelnut-flavored cold brew or cappuccino that mirrors the cookie's hazelnut profile and provides a rich, roasted counterpoint to the sweet raspberry jam.

How to Store Raspberry Hazelnut Thumbprints

• Store cooled cookies in an airtight container lined with parchment paper between layers to prevent sticking, keeping them fresh for up to 5 days.
• Place cookies in a freezer-safe container with wax paper separating each layer, preserving their quality for 2-3 months. Thaw at room temperature before serving.
• Keep cookies in a sealed container away from direct sunlight and heat sources, maintaining their texture and flavor for 3-4 days.
• Add a small piece of bread to the storage container to absorb excess moisture and maintain cookie crispness, helping preserve their delicate texture.

Raspberry Hazelnut Thumbprint FAQs

• Are ground hazelnuts necessary for this recipe?

Ground hazelnuts add rich flavor and texture to the cookies, creating a nutty base that complements the raspberry jam perfectly.

• Can I use a different type of jam?

While raspberry jam is traditional, you can substitute with other fruit preserves like strawberry or apricot to create your own unique variation.

• How do I prevent the thumbprint from collapsing during baking?

Make a gentle, shallow indentation and avoid pressing too deep. The dough should be chilled and firm to help maintain the cookie’s shape while baking.

• What's the best way to ensure the cookies don't spread too much?

Chill the dough for 30 minutes before forming balls and baking. This helps the cookies maintain their shape and prevents excessive spreading in the oven.

Raspberry Hazelnut Thumbprint Cookies Recipe

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4.7 from 28 reviews

• Total Time: 37-40 minutes
• Yield: 24 1x

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Description

Delightful raspberry hazelnut thumbprint cookies blend European elegance with homemade comfort, offering a perfect balance of nutty crunch and sweet fruity filling. Delicate and irresistible, these cookies invite you to savor a moment of pure culinary joy.

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Ingredients

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Dry Ingredients:

• 2 cups all-purpose flour
• 1/2 cup ground hazelnuts
• 1/4 tsp salt
• 1/2 tsp baking powder

Wet Ingredients:

• 1 cup unsalted butter
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Filling and Topping:

• 1/2 cup raspberry jam
• 1/4 cup chopped hazelnuts
• 2 tbsp powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. Whisk together flour, ground hazelnuts, salt, and baking powder in a medium mixing bowl until well combined.
3. Cream softened butter and granulated sugar in a separate large bowl until light and fluffy, approximately 3 minutes.
4. Incorporate egg and vanilla extract into the butter mixture, mixing until smooth and fully integrated.
5. Gradually fold dry ingredients into the wet mixture, creating a cohesive cookie dough that holds together easily.
6. Roll dough into small, uniform balls approximately 1-inch in diameter, placing them 2 inches apart on prepared baking sheets.
7. Create a gentle indentation in the center of each cookie using your thumb or the back of a small spoon, forming a small well.
8. Carefully spoon raspberry jam into each thumbprint, ensuring not to overfill.
9. Sprinkle chopped hazelnuts around the edges of the cookies for added texture and nutty flavor.
10. Bake in the preheated oven for 12-15 minutes, or until cookie edges turn light golden brown.
11. Remove from oven and allow cookies to cool completely on baking sheets for 5 minutes.
12. Transfer cookies to a wire rack and dust with powdered sugar just before serving.

Notes

• Maintain consistent ball size by using a small cookie scoop or tablespoon for uniform cookies.
• Chill dough for 30 minutes before shaping to prevent spreading and create cleaner edges.
• Use high-quality raspberry jam with minimal added sugar for more intense fruit flavor.
• Toast hazelnuts briefly before chopping to enhance their nutty, rich taste and improve overall cookie complexity.

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 168
• Sugar: 7 g
• Sodium: 55 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 31 mg