Name: Raspberry Walnut Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 sticks (227 grams) unsalted butter, at cool room temperature; 2/3 cup (133 grams) granulated sugar; 1 teaspoon vanilla extract; 2 cups plus 2 tablespoons (272 grams) all-purpose flour; 1/4 teaspoon fine sea salt; 2 large egg whites, beaten; 1 cup finely chopped California walnuts; 1/2 cup raspberry preserves or jam

Raspberry cookies are a timeless classic, and these Walnut Thumbprint Cookies take that charm to a new level. The key to their perfection lies in the delicate balance between a tender, buttery shortbread and the bright burst of fruit jam. This recipe ensures a cookie that’s not only visually appealing but also incredibly satisfying to bite into. These raspberry cookies are ideal for holiday gatherings, special occasions, or simply a comforting treat with your afternoon tea. The contrast of the crunchy walnuts and the soft, sweet center makes them truly irresistible.

⏱ Time: 30 min

👥 Servings: 24 cookies

📊 Level: Easy

🥗 8 ingredients

Raspberry Walnut Thumbprint Cookies

Raspberry cookies: bake these delightful walnut thumbprint cookies. A buttery shortbread base with sweet raspberry preserves, perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 210 kcal

Ingredients

2 sticks (227 grams) unsalted butter, at cool room temperature
2/3 cup (133 grams) granulated sugar
1 teaspoon vanilla extract
2 cups plus 2 tablespoons (272 grams) all-purpose flour
1/4 teaspoon fine sea salt
2 large egg whites, beaten
1 cup finely chopped California walnuts
1/2 cup raspberry preserves or jam

Instructions

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In the bowl of an electric mixer, beat the butter, sugar, and vanilla on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.
Using a spring-loaded cookie scoop, shape the dough into 1-tablespoon balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2-inches apart.
Bake for 12 minutes, until cookies are puffy.
Remove from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
Remove from oven and spoon about 1/2 teaspoon of preserves into each indentation. Let cool on baking sheets for 5 minutes before removing the cookies to wire racks to cool completely before serving.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword raspberry cookies

Pro tips

For the best texture, ensure your butter is at a cool room temperature, not overly soft, to prevent a greasy dough.
When making the indentations, the back of a small measuring spoon or a clean chopstick creates a neat well without cracking the cookie.
If your raspberry preserves are too thick, gently warm them in a microwave for a few seconds to make them easier to spoon into the indentations.
To ensure freshness, store these raspberry cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

These Raspberry Walnut Thumbprint Cookies are a testament to simple ingredients creating extraordinary flavors. Try this recipe and share your beautiful creations with friends and family!