Raspberry Thumbprint Cookies
Classic raspberry cookies Easy recipe delicious thumbprint cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Be careful not to overmix.
- Chill the dough for at least 30 minutes.
- Roll the dough into 1-inch balls and place them on an ungreased baking sheet.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Bake for 8 minutes. Remove from the oven and gently press the thumbprint again if necessary.
- Fill each indentation with about 1/4 teaspoon of raspberry jam or preserves.
- Return to the oven and bake for another 4 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Dust with powdered sugar, if desired.
Notes
These aren’t just cookies; they’re little edible jewels, each cradling a glistening pool of raspberry jam. The slightly crumbly, buttery cookie base paired with the tart-sweetness of raspberry creates a symphony of flavors and textures that’s simply irresistible.