Brown Butter Raspberry Almond Thumbprint Cookies
Deliciously unique cookies combining nutty brown butter and sweet raspberry jam, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter Use salted butter if you prefer a savory twist.
- 2 ¼ cups All-purpose flour Gluten-free alternative can be used for dietary preferences.
- ½ cup Granulated sugar Brown sugar can add a hint of molasses flavor.
- ½ cup Almond meal Substitute with finely ground hazelnuts for a different flavor.
- ¼ teaspoon Salt Omit if using salted butter.
For the Filling
- ½ cup Seedless raspberry jam Other fruit jams like apricot can also be used.
For Flavor
- 1 teaspoon Vanilla extract Use pure vanilla extract for the best flavor.
Instructions
Preparation
- Melt the butter over medium heat in a medium saucepan, stirring frequently until it foams and turns golden brown with nutty aromas (5-7 minutes). Remove from heat immediately and pour into a mixing bowl to cool slightly.
- Once the brown butter is warm but not hot, add granulated sugar and cream together using a mixer on medium speed until smooth and slightly fluffy (3-4 minutes).
- Stir in vanilla extract and salt (1 minute).
- In a separate bowl, whisk together all-purpose flour and almond meal to evenly distribute and prevent clumps (2 minutes).
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix; the dough should be slightly crumbly but hold together when pressed (2-3 minutes).
Baking
- Scoop tablespoon-sized balls of dough and place them 2 inches apart on a baking sheet lined with parchment paper or silicone mat. Use your thumb or back of a spoon to create a ½-inch indentation in the center of each ball (10 minutes).
- Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake at 350°F (175°C) for 12-15 minutes, or until edges turn golden brown and jam bubbles slightly (12-15 minutes).
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely and firm up (20 minutes).
Notes
Keep an eye on the butter while browning, as it can burn quickly. Use a cookie scoop for uniform sizing to ensure even baking. For more flavor, toast the almond meal lightly before incorporating it into the dough.