Description
These Raspberry Thumbprint Cookies are soft, buttery, and filled with sweet-tart raspberry jam. Perfect for holidays, afternoon tea, or gifting, they’re simple, nostalgic, and full of love.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (250g) all-purpose flour
- 1/2 cup (160g) raspberry jam
- Optional: powdered sugar for dusting
Instructions
- Cream butter and sugar until light and fluffy.
- Add vanilla extract and salt; mix well.
- Fold in flour until dough forms.
- Chill dough 30–60 minutes.
- Preheat oven to 350°F (175°C) and line baking sheet.
- Roll dough into 1-inch balls; press thumb into center.
- Fill each indentation with raspberry jam.
- Bake 12–15 minutes until edges are lightly golden.
- Cool on wire rack; dust with powdered sugar if desired.
Notes
Use softened butter, not melted, for soft cookies. Chill dough to prevent spreading. Substitute strawberry or apricot jam for a different flavor. Freeze unbaked dough for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg