Description
Raspberry Thumbprint Cookies are buttery shortbread-style cookies filled with sweet raspberry jam. These elegant, bite-sized treats are perfect for holidays, tea time, or everyday indulgence, and they’re as easy to make as they are beautiful.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam or preserves (seedless preferred)
Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Gradually add flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to make an indent in each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Chill the dough for 15–30 minutes if the kitchen is warm to prevent spreading.
Try different jams like apricot, blackberry, or strawberry for variety.
Add lemon zest to the dough for a citrusy twist.
Roll dough balls in finely chopped nuts before baking for added texture.
Drizzle cooled cookies with melted chocolate for a more indulgent finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
