Easy Homemade Raspberry Jam Thumbprint Cookies
Enjoy these delightful raspberry jam thumbprint cookies with a buttery texture and fruity jam center. Perfect for any occasion, they're quick to prepare and easy to customize.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup granulated sugar
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Filling and Optional Ingredients
- ½ cup raspberry jam (seedless preferred)
- 1 tablespoon lemon juice Optional for added zest
- ½ cup finely chopped nuts (pecans or walnuts) Optional for added texture
- ¼ cup powdered sugar Optional for dusting
Instructions
Preparation
- Gather all ingredients and allow butter to soften at room temperature. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing the Dough
- Cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the egg and vanilla extract, mixing until just combined.
Dry Ingredients
- Sift together all-purpose flour and kosher salt in a separate bowl. Gradually add to the wet ingredients, mixing on low speed until a soft dough forms.
- If dough is sticky, chill it for 10-15 minutes.
Shaping Cookies
- Scoop 1 tablespoon portions of dough and roll them into balls. Optionally roll each ball in finely chopped nuts. Place on the prepared baking sheet spacing 2 inches apart.
Adding Jam
- Use your thumb or the back of a spoon to press down into the center of each ball to form an indentation. Smooth over any cracks.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation, optionally mixing in lemon juice for added zest before filling.
Baking
- Bake in the preheated oven for 12-15 minutes or until edges are lightly golden and centers are set.
- Rotate the pan halfway through baking to ensure even cooking.
Cooling and Serving
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Dust with powdered sugar if desired before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze in an airtight container.