Here’s a classic and delightful recipe for Raspberry Thumbprint Cookies—buttery, tender cookies with a sweet-tart jam center. 🍪🍓
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or your preference)
- Optional: powdered sugar for dusting
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the Dough
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing until a soft dough forms.
3. Shape the Cookies
- Roll dough into 1-inch balls.
- Place balls on the prepared baking sheet about 2 inches apart.
- Use your thumb (or the back of a teaspoon) to create an indentation in the center of each ball.
4. Add the Jam
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
5. Bake
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Serve
- Optional: dust with powdered sugar before serving for a pretty finish.
💡 Tips:
- For variety, try other jams like apricot, strawberry, or blackberry.
- If dough is too soft, chill it in the refrigerator for 20–30 minutes before rolling.
- Cookies keep well in an airtight container for up to a week.
I can also give a 3-ingredient quick version that’s super easy and still has a buttery, jammy center. Do you want me to share that?
