Raspberry Thumbprint Cookies
Delight in buttery cookies with a sweet raspberry jam center, perfect for snacking or gifting. These classic treats combine tender dough and vibrant fruit filling for a charming bite.
Equipment
- 1 large bowl
- 1 baking sheet lined with parchment paper
- 1 wire rack for cooling
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ to ¾ cup raspberry jam seedless preferred
- Optional: powdered sugar for dusting
Instructions
- Beat softened butter and sugar together in a large bowl until light and fluffy.
- Add egg and vanilla extract, mixing until fully combined.
- Gradually incorporate flour and salt, mixing until a soft dough forms.
- Scoop tablespoon-sized dough balls and place on a parchment-lined baking sheet, spaced about 2 inches apart.
- Press a thumb or spoon into the center of each ball to create an indentation.
- Fill each indentation about three-quarters full with raspberry jam.
- Bake at 350°F (180°C) for 12 to 15 minutes until edges are lightly golden.
- Allow cookies to cool a few minutes on the sheet before transferring to a wire rack.
- Serve at room temperature, ideal with tea or coffee.
Notes
- Substitute raspberry jam with strawberry, apricot, or blackberry for different flavors.
- Chill dough 15-20 minutes before baking to limit cookie spread.
- Dust cool cookies with powdered sugar for extra sweetness.
- Store airtight up to 5 days.