Go Back

Raspberry Thumbprint Cookies

These delightful cookies combine a buttery texture with a sweet dollop of raspberry jam, perfect for any gathering or a cozy afternoon snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure it's at room temperature for the best texture.
  • 1 cup granulated sugar For sweetness.
  • 2 large eggs
  • 1 teaspoon vanilla extract Can substitute with almond extract for a nutty flavor.
  • 3 cups all-purpose flour Can use gluten-free blend if desired.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon salt
Filling and Topping
  • 1 cup raspberry jam Can substitute with other flavors like strawberry or apricot.
  • to taste powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs and vanilla extract until combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients to form a dough.
  5. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
  6. Make a deep indentation in each ball using your thumb or the back of a spoon.
  7. Fill each indentation with raspberry jam.
  8. Bake in the preheated oven for 12-15 minutes, until edges are golden brown.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Dust with powdered sugar before serving.

Notes

Serve the cookies with tea or coffee for an elevated experience. For a festive touch, display them on a colorful platter.