Raspberry thumbprint cookies are a classic, buttery treat with a delightful burst of raspberry jam in the center. These cookies are perfect for holidays, tea parties, or any time you want a sweet, fruity dessert. With a simple dough and minimal ingredients, they’re easy to make yet look impressive!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam (or any flavor jam you prefer)
- Optional: powdered sugar for dusting
Directions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add in the vanilla extract and mix until combined. - Add the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter and sugar mixture, mixing until a dough forms. - Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Gently press your thumb into the center of each ball to create a small indentation. Be careful not to press too deeply. - Fill with Jam:
Spoon about ½ teaspoon of raspberry jam into each thumbprint. - Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake. - Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, dust the cooled cookies with powdered sugar for a festive touch.
Tips:
- For a more festive version, you can use different jam flavors like apricot or strawberry.
- To prevent the cookies from spreading too much, chill the dough for 15-20 minutes before baking.
- If the dough is too crumbly, add a tablespoon of milk to help bring it together.