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Classic Raspberry Thumbprint Cookies

A plate holding several delicious raspberry thumbprint cookies dusted lightly with powdered sugar.
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Bake these classic raspberry thumbprint cookies for a buttery, tender treat. The simple shortbread base holds a sweet raspberry jam center, making them perfect for holidays or everyday enjoyment.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup powdered sugar (for dusting, optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step builds the foundation for your melt in your mouth cookies.
  2. Beat in the egg yolk and vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps prevent spreading.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll the chilled dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving about 2 inches between each ball.
  7. Use your thumb or the back of a small measuring spoon to gently press an indentation into the center of each dough ball. This creates the perfect spot for the jam.
  8. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, dust lightly with powdered sugar, if desired, for a beautiful finish.

Notes

  • For an almond flavor variation, add 1/2 teaspoon of almond extract to the dough mixture and substitute 1/4 cup of the flour with almond flour.
  • To get the perfect indentation without the dough cracking, make sure your dough is properly chilled before shaping.
  • If your jam seems too thick, warm it slightly in the microwave for 10 seconds to make it easier to spoon into the cookies.

Nutrition

Find it online: https://blissbatter.com/raspberry-thumbprint-cookies-recipe/