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Raspberry Thumbprint Cookies

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Delicious raspberry thumbprint cookies with a buttery flavor and a sweet burst of tart raspberry jam. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1/2 cup unsalted butter, softened 1 stick
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar for rolling optional, divided
  • 1/3 cup raspberry jam or preferred fruit preserves

Method
 

Preparation
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Soften the butter in a microwave-safe bowl for about 20 seconds.
  3. Cream the butter with white granulated sugar and light brown sugar until smooth and fluffy.
  4. Mix in the egg and vanilla extract until combined.
  5. Gradually stir in the flour and salt, ensuring no lumps remain.
Forming and Baking
  1. Scoop about 1 tablespoon of dough to form small balls.
  2. Roll each ball in sugar if desired, and place them on the baking sheet.
  3. Make a well in the center of each cookie.
  4. Fill each well with approximately 1 teaspoon of raspberry jam.
  5. Bake for 8 minutes, until the edges are set but not browned.
  6. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months. Let cool before wrapping.
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