Delight in these classic Raspberry Thumbprint Cookies featuring a buttery, tender shortbread base filled with sweet and tangy raspberry jam, perfect for any occasion or a delightful snack.
Total Time:27 minutes
Yield:24 cookies
Ingredients
Cookie Dough
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
Filling
1/2 cup raspberry jam
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
Incorporate Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until fully combined, adding flavor and richness to the dough.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution of the salt.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms without overworking it.
Shape Cookies: Roll the dough into small balls, approximately 1 inch in diameter, and place them evenly spaced on the prepared baking sheets.
Create Thumbprints: Use your thumb or the back of a spoon to press an indentation in the center of each cookie ball to hold the jam.
Fill Indentations: Spoon a small amount of raspberry jam into each indentation, filling it generously without overflow.
Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges turn lightly golden and the cookies are set.
Cool: Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to wire racks to cool completely, ensuring they firm up and jam sets.
Notes
Make sure the butter is fully softened for easier creaming and a better texture.
If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before shaping.
Use good quality raspberry jam for the best flavor and vibrant color.
Store cookies in an airtight container at room temperature for up to 5 days.
For a festive touch, you can dust the cooled cookies lightly with powdered sugar before serving.
