Description
These delightful Raspberry Thumbprint Cookies are buttery, soft, and filled with sweet raspberry jam. Perfect for any occasion, these classic thumbprint cookies are easy to make and guaranteed to satisfy your sweet tooth with every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam (or your favorite fruit jam)
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and uniform in texture.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, mixing gently until just combined to form a soft dough.
- Shape Dough Balls: Roll the dough into 1-inch balls. Place them on the prepared baking sheet spaced approximately 2 inches apart to allow room for spreading.
- Create Indentations: Using your thumb or the back of a spoon, press a small indentation into the center of each dough ball without breaking the dough.
- Fill with Jam: Spoon about 1 teaspoon of raspberry jam into each indentation carefully, ensuring it doesn’t overflow.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn lightly golden and the jam starts to bubble.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.
- Optional Dusting: Once completely cooled, dust with powdered sugar for an elegant and festive finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- You can substitute raspberry jam with any fruit jam of your choice.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; just thaw and bake as directed.
