Raspberry Thumbprint Cookies
Delicious and easy homemade cookies filled with bright raspberry jam, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better mixing.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam Use good quality jam for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or use a nonstick sheet.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Roll dough into 1-inch balls and place them on the baking sheet.
- Use your thumb to make a small indentation in the center of each ball.
- Fill each indentation with raspberry jam.
Baking
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Leftovers keep well if stored in an airtight container for up to 4 days, or freeze for up to 3 months. Serve with powdered sugar, or pair with vanilla ice cream for a twist.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2.5gSodium: 50mgSugar: 5g
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