Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are buttery cookies with a sweet raspberry jam filling, perfect for any dessert table or afternoon tea.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure it’s at room temperature.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Be careful not to overmix.
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted 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 incorporated.
Shaping
- Roll the dough into 1-inch balls and place them on a lined baking sheet, spacing them adequately.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
- Fill each indentation generously with raspberry jam.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature butter and avoid overbaking. You can experiment with different jam flavors or add chocolate drizzle for variations.