Description
Raspberry Thumbprint Cookies are delightful treats featuring a buttery cookie base with a sweet raspberry jam filling, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup raspberry jam (or any berry jam of choice)
Instructions
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg yolks and vanilla.
- Mix in flour and salt until dough comes together.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place 2 inches apart on the sheet.
- Use your thumb or the back of a spoon to gently press an indentation in the center of each ball.
- Fill each indentation with about ½ tsp raspberry jam.
- Bake 12–15 minutes, until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve once cooled, or store in an airtight container for up to 5 days.
Notes
- For a different flavor, substitute raspberry jam with your favorite berry jam.
- Ensure the butter is softened for easier mixing.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg