Description
Delightful Raspberry Jam Thumbprint Cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup raspberry preserves
- 2 Tablespoons powdered sugar for topping
Instructions
- In a large mixing bowl with paddle attachment, combine butter and powdered sugar until fully blended. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract.
- Add in flour and salt. Mix until the dough forms a ball (it will appear crumbly but will come together after a minute or so).
- Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Scoop dough with a 1 Tablespoon cookie scoop and roll into 1-inch balls. Place on the cookie sheet and repeat with remaining dough.
- Using your thumb or a wine cork, press an indent into the center of each cookie.
- Fill each indentation with about ½-1 teaspoon of raspberry preserves. Use your fingers to pinch any edges that may have cracked to seal them smooth.
- Bake the cookies for 12-14 minutes, until the edges begin to lightly brown.
- Remove and cool on a wire rack. Once cooled, sprinkle with powdered sugar.
Notes
- Ensure cookies are chilled before baking for the best texture.
- You can substitute the raspberry preserves with other types of fruit preserves if desired.
- Store cookies in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg