Raspberry Thumbprint Cookies
Delightful buttery cookies filled with sweet raspberry jam, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Ensure it's room temperature for easier mixing.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam Choose a high-quality jam for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and mix until fully incorporated.
- Gradually add in the all-purpose flour and salt, mixing on low speed or folding gently until just combined.
- Roll small portions of the dough into balls about one inch in diameter and place them on a baking sheet lined with parchment paper.
- Press your thumb gently into the center of each dough ball to create an indentation.
- Spoon raspberry jam into each indentation, being careful not to overfill.
Baking
- Bake for 12-15 minutes, watching for edges to turn light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
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Notes
For a unique twist, consider using different jams or adding spices like cinnamon to the dough. Store cooled cookies in an airtight container and enjoy for up to 7 days.