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Raspberry Thumbprint Cookies Recipe

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4.8 from 7 reviews

Delightfully buttery and tender Raspberry Thumbprint Cookies filled with sweet raspberry jam, perfect for a classic treat or holiday snack.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt

Filling

  • 1/2 cup raspberry jam

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  3. Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until fully incorporated, ensuring a smooth batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to distribute the salt evenly throughout the flour.
  5. Combine Dough: Gradually add the dry flour mixture to the butter mixture, mixing on low speed until combined and a dough forms.
  6. Shape Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them evenly spaced on the prepared baking sheets. Use your thumb or the back of a spoon to press a small indentation into the center of each ball.
  7. Fill Indentations: Spoon a small amount of raspberry jam into each indentation, filling them without overflowing.
  8. Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges are lightly golden brown, being careful not to overbake.
  9. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely, which helps them set properly.

Notes

  • For a different flavor, try using apricot or strawberry jam instead of raspberry.
  • Make sure the butter is softened but not melted to get the best texture.
  • Press the indentation gently to avoid cracking the dough ball.
  • Store cookies in an airtight container for up to one week to maintain freshness.

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