Raspberry Thumbprint Cookies
Buttery thumbprint cookies filled with raspberry jam and finished with a light drizzle or dusting.
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Cookie dough
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
Filling & finish
- ½ cup raspberry jam (seedless preferred)
- ¼ cup powdered sugar (for drizzle or dusting)
- 1 tbsp milk or cream (for glaze) optional, to thin drizzle
Instructions
- Preheat oven to 175 °C (350 °F). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Add flour and salt, then mix until a soft dough forms.
- Roll dough into 1-inch balls. Place on baking sheet, spaced about 2 inches apart.
- Use your thumb or the back of a teaspoon to press an indentation into each dough ball.
- Fill each indentation with about ½ teaspoon raspberry jam.
- Bake for 13-15 minutes, until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, whisk powdered sugar with milk to make a thin glaze and drizzle over cooled cookies, or dust with powdered sugar.
Notes
These are similar to shortbread thumbprint cookies. The dough can be chilled if it’s too soft. Use seedless jam to avoid jam seeds making rough texture. Store in an airtight container. (Based on typical thumbprint cookie recipes such as Allrecipes versions) :contentReference[oaicite:0]{index=0}