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Raspberry Thumbprint Cookies

Delightful buttery cookies filled with sweet and tangy 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: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Make sure the butter is well-softened for easy mixing.
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar Dust cookies with extra powdered sugar for serving.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Substitute with gluten-free flour blend if necessary.
  • 1/4 teaspoon salt If using salted butter, reduce the salt.
  • 1/2 cup raspberry jam Can substitute with any preferred fruit preserve.

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 smooth.
  3. Stir in the vanilla extract.
  4. Gradually blend in the flour and salt until the mixture is well combined.
  5. Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
  6. Using your thumb or the back of a spoon, create an indentation in each ball of dough.
  7. Fill each indentation with a small amount of raspberry jam.
  8. Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Keep cookies in an airtight container at room temperature for about a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months, separating layers with parchment paper.