Raspberry Thumbprint Cookies
Sweet, buttery, and irresistibly soft, Raspberry Thumbprint Cookies are a timeless treat that combines a melt-in-your-mouth shortbread base with the bright, fruity tang of raspberry jam. Perfect for holiday gatherings or an everyday indulgence, these cookies are as beautiful as they are delicious, with their signature jam-filled centers and optional powdered sugar dusting for an elegant touch. Made with simple pantry staples and ready in under 30 minutes, this recipe yields 24 perfectly portioned cookies that are sure to delight. Whether you’re searching for a crowd-pleasing dessert or a festive addition to your cookie tray, these thumbprint cookies will hit the sweet spot every time!
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Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoon salt
- 120 grams raspberry jam
- 30 grams powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the egg yolks and vanilla extract to the butter mixture and mix until well-incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms. Do not overmix.
Step 5
Scoop out 1-tablespoon portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 6
Using your thumb or the back of a small teaspoon, press gently into the center of each dough ball to create a small well. Be careful not to press all the way through the dough.
Step 7
Fill each well with about 1/2 teaspoon of raspberry jam. Ensure the jam is level with the rim of the well to prevent it from overflowing during baking.
Step 8
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain pale.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Optional: Once the cookies are fully cooled, dust them with powdered sugar for extra sweetness and presentation.
Step 11
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 517.2 grams (517.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1750 |
| Total Fat 2.50g | 3% |
| Saturated Fat 0.40g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 1197mg | 52% |
| Total Carbohydrate 394.90g | 144% |
| Dietary Fiber 7.10g | 25% |
| Total Sugars 191.10g | |
| Protein 26.90g | 54% |
| Vitamin D 0IU | 0% |
| Calcium 36mg | 3% |
| Iron 12mg | 67% |
| Potassium 288mg | 6% |
Source of Calories