Description
Delight in these classic Raspberry Thumbprint Cookies, featuring buttery soft dough with a sweet raspberry jam center. Perfectly golden with a tender crumb, these cookies make a charming treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (or your favorite fruit jam)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy, ensuring a smooth texture for the cookies.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined and smooth, adding moisture and flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, stirring just until the dough forms to prevent overmixing and keep the cookies tender.
- Form Dough Balls: Roll the dough into 1-inch sized balls and arrange them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Create Indentations: Press your thumb or the back of a spoon gently into the center of each ball to create a small well for the jam filling.
- Fill With Jam: Spoon approximately 1 teaspoon of raspberry jam into each indentation, being careful not to overfill to avoid spilling during baking.
- Bake Cookies: Place the baking sheet in the oven and bake for 12-15 minutes, or until the cookie edges turn lightly golden and the jam filling starts to bubble.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Dusting: Once completely cooled, dust the cookies with powdered sugar for a festive, elegant finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- You can substitute raspberry jam with any fruit jam or preserve of your choice to vary flavors.
- Do not overfill the indentations with jam to prevent spilling and uneven baking.
- For a crunchier edge, bake the cookies a minute or two longer, but watch closely to avoid burning.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
