Raspberry hazelnut thumbprint cookies have been a loved in my family for years. I love making these raspberry jam cookies. The moist dough and sweet, sticky jam pair so well together. They are great served with a cup of coffee in the morning or your favourite drink. I love them with hot chocolate. I know you will just LOVE these raspberry hazelnut thumbprint cookies with jam. These are my go-to classic thumbprint cookies. If you are looking for a recipe for hazelnut cookies, you need to these this easy recipe!
Anything goes with these hazelnut cookies and I’ve never met anyone who didn’t love them.
How to Make Classic Thumbprint Cookies
Flour, butter and egg yolk are some of the main ingredients in these yummy hazelnut cookies. You can use an electric mixer to make light work of the dough. First you will whisk the butter and sugar until fluffy and light.
Next the egg yolk and vanilla go into the dough and you can mix those in as well. The flour and salt go in next, and then you will chill the dough mixture.
At this point you need to refrigerate the dough for a couple of hours. After that it will be easier to work with. So where does the jam come in? Well you will fill these hazelnut thumbprint cookies with jam after baking them.
The next step in this raspberry hazelnut thumbprint cookie recipe is to roll the dough into balls. Dip them in egg white then in sugar and toasted hazelnuts. Use your thumb to press them down (hence the name!)
They take about 20 minutes to bake. You’ll need to press the centres down halfway through else they’ll rise. Use a wooden spoon this time though, so you don’t burn your thumb!
Finally you need to add some jam to the center of each one. They don’t have to be completely cool when you do this but let them cool down a bit before adding the jam. These hazelnut thumbprint cookies with jam freeze well if you want to make a big batch.
Hazelnut Thumbprint Cookies with Jam: Some Variations
Feel free to swap the raspberry jam for another flavour. I can’t think of a flavour that wouldn’t be good. So if you prefer strawberry, grape, blackberry, or cherry, any jam flavour is great. These classic thumbprint cookies would also work with preserves or marmalade. Try them with apricot preserves, lemon curd, or even caramel!
They can be made without the nuts, although they do add a nice crunch to these raspberry jam cookies. Again, feel free to sub in almonds or pecans if you prefer those.
Something else which I think would work is using coconut flakes instead of nuts.
I used white sugar but brown sugar would also work. As always you can change the amount, using less or more according to your preferred sweetness level.
Where Did Thumbprint Cookies Originate?
Did you think classic thumbprint cookies were an American invention? Actually they aren’t – they’re Swedish. That’s right, this raspberry hazelnut thumbprint cookie comes all the way from Scandinavia.
They are called ‘Hallongrotta’ in Sweden, which translates to ‘raspberry cave’. In Sweden they are typically shortbread cookies made with flour, sugar, butter, and vanilla. Raspberry jam is the usual type of jam added to them.
Hazelnut Thumbprint Cookies with Jam: Some Tips
To stop these cookies from spreading too much in the oven, it’s important to chill them well beforehand. This helps keep them soft and thick. Never put the dough on a warm baking sheet either – wait for the sheets to cool before adding the next ones if you’re making batches.
I didn’t use baking powder in mine but adding half a teaspoon when you add the flour will make them puffier. Try it both ways and see which you like best.
Are you worried about them cracking? Be gentle when handling the dough. Roll them into balls until the dough is really smooth, before rolling them in the egg white and nuts. If it begins to crack just press the dough back together again.
These raspberry hazelnut thumbprint cookies will keep in an airtight container at room temperature for up to four days. Put a slice of bread in there with them to absorb moisture and keep them fresh.
You can freeze these hazelnut cookies for up to three months in a Ziploc freezer bag or airtight container. Since they keep so well, you might like to make a batch of these hazelnut thumbprint cookies with jam.
The next time you’re in a baking mood, consider these raspberry hazelnut thumbprint cookies. They’re so good and everyone will love them! And try serving them my favourite way – with a mug of hot chocolate!
Raspberry Hazelnut Thumbprint Cookies
Raspberry Hazelnut Thumbprint Cookies
- Preheat oven to 325 degrees F. Prepare baking sheets with parchment paper and set aside.
- Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
- Mix on medium speed until the dough is pale and fluffy.
- Add the egg yolk and the vanilla. Mix well.
- Reduce speed to low. and then add flour. Mix until just combined.
- Refrigerate the cookie dough for 2 hours.
- Stir together toasted hazelnuts and the remaining 2 tablespoons sugar in a small bowl.
- Roll dough into 1 inch balls. Dip the balls in the egg white, then into the hazelnut/sugar mixture.
- Space the dough balls 1 inch apart on the prepared baking sheets.
- Press down the center of each ball with your thumb.
- Bake cookies for 10 minutes. Remove from oven. Press down centers again with the end of a wooden spoon or a small spoon.
- Return the cookies to the oven. Bake cookies until golden brown which should be 7 to 10 minutes more.
- Let the cookies cool slightly on the baking sheets on wire racks. Fill each cookie center with jam and then let cool completely on the wire racks.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These parchment sheets are so handy for cookie baking. They make clean up a breeze and no sticking to the pan!
Let me know if you try out these raspberry hazelnut thumbprint cookies with jam. These are my favourite classic thumbprint cookies. If you are looking for a recipe for hazelnut cookies or raspberry jam cookies, you need to these this easy recipe!
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.