Description
Make these delicious Raspberry Thumbprint Cookies with buttery shortbread and a sweet jam center. Perfect for any occasion!
Ingredients
Scale
- For the cookie dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- For the filling:
- ½ cup raspberry jam (or your favorite fruit preserve)
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until smooth and fluffy. Add the flour, vanilla extract, and salt, and mix until the dough comes together. If the dough is too sticky, chill it in the fridge for about 30 minutes.
- Shape the Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or a small spoon, press a well into the center of each cookie.
- Add the Jam: Fill each thumbprint with about ½ teaspoon of raspberry jam. Be careful not to overfill, as the jam may spill over while baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Serve: Once the cookies are completely cool, serve them immediately or store them in an airtight container. Enjoy with a cup of tea or as a sweet treat after a meal.