Raspberry Thumbprint Cookies
These delightful raspberry thumbprint cookies combine the sweetness of buttery cookies with tangy raspberry jam, making them a charming treat for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened to room temperature Ensure butter is not melted but soft enough to leave an impression.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam Opt for high-quality jam for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter and powdered sugar for 2-3 minutes until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing on low speed until just combined.
- Scoop out small portions of dough, roll them into 1-inch balls, and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to press a small indentation into the center of each dough ball.
- Fill each indentation with raspberry jam.
- Bake in the preheated oven for 12-15 minutes, until the edges start to turn lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for 3-5 days, or refrigerate for up to a week. For extended storage, freeze cookie dough balls for up to 3 months.