Raspberry Thumbprint Cookies Recipe
Classic raspberry thumbprint cookies recipe Easy holiday baking simple ingredients
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie.
- Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Notes
Buttery, melt-in-your-mouth Raspberry Thumbprint Cookies with a sweet-tart raspberry jam filling. A classic treat perfect for any occasion, especially with raspberry season in full swing!