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Raspberry Thumbprint Cookies Recipe

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4.9 from 10 reviews

Delight in these classic Raspberry Thumbprint Cookies featuring a buttery, tender cookie base filled with sweet and tangy raspberry jam. Perfectly baked until golden around the edges, these cookies are an irresistible treat for any occasion.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt

Filling

  • 1/2 cup raspberry jam

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure easy removal of cookies and even baking.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
  3. Add Egg Yolk and Vanilla: Beat the egg yolk and vanilla extract into the butter-sugar mixture until fully incorporated, adding richness and flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
  5. Mix Dough: Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms, being careful not to overmix to maintain tenderness.
  6. Shape Cookies: Roll the dough into small balls, place them spaced apart on the prepared baking sheets, then use your thumb or the back of a spoon to make an indentation in the center of each ball.
  7. Fill with Jam: Spoon a small amount of raspberry jam into each indentation, filling the center but not overflowing.
  8. Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges turn lightly golden and the cookies are set.
  9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, allowing the jam to set properly.

Notes

  • For best results, ensure butter is softened but not melted before creaming with sugar.
  • You can substitute raspberry jam with other fruit preserves like strawberry or apricot for different flavors.
  • To make the cookies gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.
  • If dough is too sticky to roll, chill it in the refrigerator for 30 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Find it online: https://sweetworldtastes.com/raspberry-thumbprint-cookies-recipe/