Description
These easy raspberry thumbprint cookies are a nostalgic and delicious treat. They’re simple to make from scratch, perfect for baking with kids, and make a wonderful homemade gift. Enjoy the sweet burst of raspberry jam in a tender, buttery cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg yolk and vanilla extract until smooth.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overwork the dough.
- Roll small portions of dough (about 1 inch in diameter) into balls.
- Place dough balls onto a parchment-lined baking sheet, about 2 inches apart.
- Gently press your thumb into the center of each cookie dough ball to create an indentation.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until edges are lightly golden brown.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Cookies stay fresh for 3-4 days at room temperature in an airtight container.
- Can be frozen for up to 2-3 months.
- Use your favorite raspberry jam for the best flavor.
- Ensure butter is softened for optimal cookie texture.
- Do not overmix the dough after adding flour.
- Bake until edges are lightly golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg