Description
These delightful Raspberry Thumbprint Cookies are the perfect treat for any occasion. Featuring a buttery, melt-in-your-mouth shortbread base and a vibrant, sweet-tart raspberry jam center, they are a crowd-pleasing dessert that feels like a warm hug. Remarkably simple to prepare, these cookies fill your kitchen with the heavenly aroma of toasted vanilla and berries. Whether you are hosting an afternoon tea or looking for a festive holiday treat, these golden, jam-filled bites are guaranteed to be the highlight of your dessert table.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry fruit preserves or seedless jam
Instructions
Cream the butter and sugar in a large bowl on medium speed until light and fluffy, about 3 minutes.
Add the egg yolks one at a time, followed by the vanilla extract, mixing until well combined.
Gradually add the flour and salt, mixing on low speed just until a soft dough forms; do not overmix.
Scoop about 1 tablespoon of dough and roll into a ball with your palms.
Place dough balls on a parchment-lined baking sheet.
Use your thumb or the back of a small spoon to press a well into the center of each ball.
Place a small spoonful of raspberry preserves into the center of each indentation.
Bake at 350°F (175°C) for 10–12 minutes, or until the bottoms are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the butter is softened to room temperature for the best texture. If the dough feels too sticky, chill it in the refrigerator for 15 minutes before shaping. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 35mg