If you’re on the hunt for a sweet treat that combines buttery goodness with a burst of fruity flavor, these raspberry thumbprint cookies are just what you need. They’re perfect for sharing at gatherings or enjoying with a cup of tea. These cookies are not only visually appealing with their signature thumbprint filled with vibrant raspberry jam, but they also offer a delightful balance of textures – crisp on the outside and melt-in-your-mouth tender inside.
What makes these cookies a hit at any occasion is their simplicity. Made with just a handful of ingredients, you can whip them up in no time. The rich buttery dough perfectly complements the tangy sweetness of the raspberry filling, creating a taste experience that’s both comforting and indulgent.
The Perfect Raspberry Thumbprint Cookies
These raspberry thumbprint cookies are tender, buttery, and filled with a luscious raspberry jam. Each bite offers a delightful combination of sweet and tart, making them an irresistible snack or dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract.
- Form Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
- Fill with Jam: Spoon a small amount of raspberry jam into each indentation.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Optionally, dust with powdered sugar before serving. Enjoy your delicious raspberry thumbprint cookies with a cup of tea or coffee!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Calories: 110kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 10g
