Raspberry Thumbprint Cookies
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing bowl
- 1 Electric mixer
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spoon
- 1 Cooling rack
Ingredients
- 1 cup Unsalted butter Softened
- 2/3 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- 1/2 cup Raspberry jam
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the all-purpose flour and salt, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb to make an indentation in the center of each dough ball.
- Fill each indentation with a small spoonful of raspberry jam.
- Bake in the preheated oven for 12-15 minutes until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely.
- Dust the cooled cookies with powdered sugar before serving.
Notes
For best results, ensure the butter is at room temperature before starting the recipe, as this helps achieve the ideal cookie texture. Additionally, avoid overfilling the cookie indentations with jam, as it can overflow during baking. You can substitute raspberry jam with other fruit preserves for a different flavor.
Tried this recipe?Let us know how it was!