When I was a little girl I loved to experiment in the kitchen with many baking projects. I can’t say they were always tasty, but it was always fun! My littlest daughter is really interested lately in helping me in the kitchen and even creating her own treats. Her versions are always very interesting to say the least, but she is only 7! I think it’s important to help children both explore their creativity and also learn to follow directions. Today was one of those days where she followed mamas directions and the results were amazing!
These Red, White, and Raspberry Thumbprint Cookies are a new favorite treat of ours and they are both sweet and tangy! This is a perfect recipe to try with kids because ALL (okay most) kids love to make the thumbprints! So fun and destined to be a family fave.
My daughter was able to help with every step of the process! I think she loves my new KitchenAid® Artisan Mini as much as I do!
Have you ever thought about counter space in the kitchen? My dream kitchen would include counters for days, but the counters of my current reality are about 6 feet long! LOL I guess a girl can dream. Our old house had a lot of usable counter space and I guess I never really thought about it much until we moved. When I first saw the KitchenAid® Artisan Mini mixer I was so excited that there was a mixer that was small but just as functional as my larger one. The iconic KitchenAid® Stand Mixer, is now 20% smaller and 25% lighter* making it great for smaller kitchens. With a 3.5-Qt bowl to make up to 5 dozen cookies and with over 10 available attachments, make everything from fresh pasta to burgers, veggie noodles and more.
This mixer mixed up these cookies perfectly and we LOVED them so much! I’ve already had requests to make these again soon.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/8 tsp salt
- 1 can icing
- 1/8 cup sprinkles or jimmies (American colors are cute)
Next ingredients are for the raspberry filling
- 6 oz. fresh or frozen Raspberries
- 2 Tbsp. water
- 1/4 cup granulated sugar
- 1/2 Tbsp. corn starch
Preheat oven to 350° Fahrenheit.
In your mixer cream butter and sugar until well incorporated.
Add vanilla extract and egg and beat until combined. You may need to scrape the sides and then beat again.
Next, cup by cup add in flour mixture until well combined.
Roll mixture into a ball and press into the sprinkles. Then add a thumbprint to each cookie and fill them with the Raspberry mixture
Bake at 350 for around 8 minutes. Cool them enough to transfer to a cooling rack and cool completely before adding the icing.
Put icing into a piping bag and make a back and forth motion to make the stripe design. Add more sprinkles if desired.
For Raspberry Filling:
Add the raspberries to a small pot on the stove. Make the corn starch and water into a slurry and add them to the pot. Add sugar and cook the mixture on medium/ high heat or until it reaches the boiling point for 5 minutes. Let the mixture cool before adding to the cookies.