Description
Simple, buttery thumbprint cookies filled with vibrant raspberry jam, perfect for a quick homemade treat that melts in your mouth.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ⅓ cup (67g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (160g) raspberry jam
Instructions
- Cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Mix in the vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture on low speed, mixing just until combined. Do not overmix.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough and roll them gently between your palms. Place dough balls on the baking sheet about 2 inches apart.
- Using your thumb or the back of a small spoon, gently press an indentation in the center of each dough ball without pressing all the way through.
- Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake for 12-15 minutes until edges are lightly golden and cookies feel set but still soft in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use real unsalted butter for best flavor and texture. If dough is too soft, chill for 15 minutes before shaping. Use slightly chunky jam and do not overfill thumbprints to prevent bubbling over. For a decorative touch, sprinkle powdered sugar on top after baking or press a fresh raspberry into each thumbprint before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 40
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 1
Keywords: thumbprint cookies, raspberry jam cookies, buttery cookies, easy cookies, homemade cookies, simple dessert