Old-Fashioned Raspberry Thumbprint Cookies
Description:
Old-fashioned raspberry thumbprint cookies are tender, buttery cookies with a soft center filled with sweet-tart raspberry jam. A classic holiday and tea-time favorite, these cookies have a simple, traditional flavor and a beautiful homemade look.
Ingredients
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1 cup unsalted butter, softened
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⅔ cup granulated sugar
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1 large egg yolk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
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½ cup raspberry jam
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Mix in egg yolk and vanilla extract until well combined.
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Gradually add flour and salt, mixing until a soft dough forms.
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Roll dough into 1-inch balls and place them 2 inches apart on the baking sheets.
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Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
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Fill each indentation with about ½ teaspoon of raspberry jam.
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Bake for 12–14 minutes, or until the edges are lightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips and Variations
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Chill the dough for 20 minutes if it feels too soft.
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You can use strawberry, apricot, or blackberry jam instead of raspberry.
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For extra sweetness, dust cooled cookies lightly with powdered sugar.