Brown Butter Raspberry Almond Thumbprint Cookies
A delicious treat combining nutty brown butter with 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.
- ½ cup Seedless raspberry jam Other fruit jams like apricot can also be used.
- 1 teaspoon Vanilla extract Use pure vanilla extract for the best flavor.
- ¼ teaspoon Salt Omit if using salted butter.
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).
- 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 the 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.
Baking
- Bake at 350°F (175°C) for 12-15 minutes, or until edges turn golden brown and jam bubbles slightly.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely and firm up.
Notes
Always keep an eye on the butter while browning, as it can go from perfectly brown to burnt 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. To enhance the cookies, try adding slivered almonds on top of the jam before baking. Pair these cookies with a scoop of brown butter ice cream for an indulgent dessert experience.