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Raspberry Thumbprint Cookies

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Raspberry Thumbprint Cookies are tender, buttery cookies with a sweet raspberry jam center. Perfect for holidays, gifting, or everyday snacking, these elegant treats are simple to make and full of flavor.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup raspberry jam (preferably seedless)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
  3. Add the egg yolk and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. Scoop out tablespoon-sized portions of dough and roll into balls.
  7. Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
  8. Press a thumbprint or use the back of a spoon to make an indentation in the center of each ball.
  9. Fill each indentation with about 1/2 teaspoon of raspberry jam.
  10. Bake for 12–14 minutes, or until edges are lightly golden.
  11. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  12. Optional: Once cooled, dust with powdered sugar for a classic finish.

Notes

Use thick, high-quality jam to prevent spreading during baking.Chilling shaped cookies for 15 minutes before baking helps reduce cracking.Optional chilling of dough improves shape and texture, especially in warm kitchens.Store cookies in an airtight container at room temperature for up to 5 days.Freeze in a single layer with parchment paper between for up to 2 months.

Nutrition

Find it online: https://cookibly.com/raspberry-thumbprint-cookies/