Description
Indulge in these delightful Raspberry Thumbprint Cookies, featuring a buttery base and a luscious raspberry jam filling that makes them perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ⅓ cup raspberry jam
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Together Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the powdered sugar and mix until fully combined.
- Add Flavors: Incorporate the vanilla extract and salt into the mixture. Gradually add all-purpose flour while mixing until just combined to avoid tough cookies.
- Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll into balls. Place them on the prepared baking sheets, spacing them about two inches apart.
- Create Thumbprints: Gently press your thumb (or use the back of a spoon) into the center of each dough ball to create an indentation for the jam.
- Fill with Jam: Spoon about half a teaspoon of raspberry jam into each thumbprint without overflowing.
- Bake: Bake in the preheated oven for 12-15 minutes or until lightly golden around the edges. Allow cooling on racks before serving.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 6g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg
Keywords: Feel free to substitute raspberry jam with other fruit preserves such as strawberry or apricot. For added flavor, consider chilling your dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.