Raspberry Thumbprint Cookies
These raspberry thumbprint cookies feature a buttery texture and a sweet raspberry jam filling, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract Enhances flavor.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam Can substitute with other fruit jams.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Stir in the vanilla extract.
- Gradually add the all-purpose flour and salt, mixing until just combined to form a soft dough.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Press down into the center of each ball to form an indentation.
- Fill each indentation with raspberry jam.
Baking
- Bake the cookies for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
For extra flavor, consider adding a teaspoon of lemon or orange zest to the dough. Store cookies in an airtight container at room temperature for up to a week.