Description
Delight in these classic Raspberry Thumbprint Cookies, featuring a buttery, tender base filled with sweet and tangy raspberry jam. Perfect for holiday baking or anytime treat, these cookies combine simple ingredients and straightforward steps to create a delicious, crowd-pleasing dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (or your favorite fruit jam)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture turns light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing thoroughly until smooth and fully combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix gently until just combined to avoid overworking the dough, which could toughen the cookies.
- Shape Dough Balls: Using your hands, roll the dough into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Create Indentations: Press your thumb or the back of a spoon into the center of each dough ball to create a small well for the jam filling.
- Fill with Jam: Spoon approximately 1 teaspoon of raspberry jam into each indentation carefully, avoiding overfilling to prevent the jam from spilling during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, until the cookie edges are lightly golden and the jam is bubbling.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.
- Optional Finishing Touch: Once cooled, dust the cookies lightly with powdered sugar to add a festive, elegant look.
Notes
- Use room temperature butter for easier creaming and better texture.
- You can substitute raspberry jam with other fruit jams like strawberry or apricot for variety.
- Make sure not to overfill the thumbprint indentations with jam to avoid spillover.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
