Easy Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are a simple and delicious treat that’s perfect for any occasion. These buttery cookies are filled with sweet and tangy raspberry jam, making them a favorite for holidays, tea parties, or whenever you’re craving something special. With just a few basic ingredients, you can make these cookies quickly and easily at home.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Spoon (for the jam)
Ingredients
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!