Description
Delight your taste buds with these buttery Raspberry Thumbprint Cookies that are perfect for any occasion. These jam-filled cookies are a classic favorite that will surely impress your friends and family.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 2/3 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
- 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 mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg yolk and vanilla extract until combined.
- Mix dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the cookies: Roll tablespoon-sized portions of dough into balls and place on the prepared baking sheet about 2 inches apart. Make an indentation in the center of each cookie.
- Fill with jam: Fill each indentation with raspberry jam.
- Bake: Bake for 12–15 minutes until the edges are lightly golden.
- Cool and dust: Allow cookies to cool on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- You can substitute raspberry jam with other flavors like apricot or strawberry.
- For a nutty variation, roll dough balls in finely chopped nuts before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
