Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are buttery, crumbly, and filled with luscious raspberry jam. Perfect for holidays, tea time, or a sweet treat any day!
Equipment
- Baking Sheet
- Mixing Bowl
- Hand Mixer or Stand Mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Filling & Topping
- 1/2 cup raspberry jam
- powdered sugar for dusting (optional)
Instructions
- Cream together butter and sugar until light and fluffy. Add vanilla extract and mix.
- Gradually mix in the flour and salt until a soft dough forms.
- Roll dough into small balls and place on a lined baking sheet.
- Use your thumb or a spoon to press an indentation in the center of each cookie.
- Fill each indentation with raspberry jam, being careful not to overfill.
- Bake at 350°F (175°C) for 12-15 minutes, until edges are lightly golden.
- Let cookies cool completely before dusting with powdered sugar, if desired.
Notes
Chill dough for 30 minutes if it's too soft to prevent spreading. Try different jam flavors or drizzle with chocolate for variety!