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Raspberry Thumbprint Cookies

These delightful Raspberry Thumbprint Cookies are soft, buttery treats filled with luscious raspberry jam, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Always choose good-quality butter for the best flavor.
  • 1/2 cup granulated sugar Contributes sweetness while giving the cookies a lovely texture.
  • 1/4 cup powdered sugar Adds a touch of sweetness while keeping the cookies tender.
  • 2 cups all-purpose flour Use unbleached flour for richer flavor.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
  • 1 teaspoon vanilla extract Pure vanilla extract will provide depth and warmth.
  • 1/2 cup raspberry jam Opt for high-quality jam for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3–4 minutes.
  3. Mix in the vanilla extract and continue to beat until incorporated.
  4. Gradually add in the flour and salt, mixing until just combined. Avoid over-mixing to keep cookies tender.
  5. Scoop out the dough and roll into balls about 1 inch in diameter.
  6. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.
  7. Use your thumb to gently create an indent in each ball.
  8. Fill each indent with a small amount of raspberry jam.
  9. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and centers are set.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. Dough can be prepared a day in advance.