Description
Delight your taste buds with these buttery Raspberry Thumbprint Cookies. A classic treat perfect for any occasion, these cookies are a delightful blend of sweet raspberry jam nestled in a tender, crumbly cookie base, finished with a dusting of powdered sugar.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- â…” cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
Filling:
- 1/2 cup raspberry jam or preserves
- Optional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
- Combine Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Form Dough Balls: Scoop 1-tablespoon portions of dough and roll into balls. Place on the prepared baking sheet.
- Add Filling: Use your thumb or the back of a spoon to make an indent in the center of each cookie. Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake: Bake for 12–14 minutes until edges are beginning to turn golden.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- For added flavor, stir a pinch of almond extract into the dough.
- You can swap raspberry jam with any favorite fruit preserve like apricot or strawberry.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
