Description
Delicious and buttery Raspberry Thumbprint Cookies are a classic treat, perfect for any occasion. These cookies are easy to make and have a sweet raspberry jam filling that pairs beautifully with the almond-flavored dough.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat the 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 granulated sugar until light and fluffy. Beat in the vanilla and almond extracts.
- Mix Dry Ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Shape the Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Create an indentation in the center of each cookie.
- Add Raspberry Jam: Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Cool on the baking sheet before transferring to a wire rack.
- Dust with Sugar: Dust with powdered sugar before serving if desired.
Notes
- Try using other jams like apricot or strawberry for variety.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
