Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are soft, buttery cookies filled with sweet raspberry jam.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups unbleached flour
- ¼ teaspoon salt
For Rolling
- ½ cup sugar for rolling divided, optional
- ⅓ cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla extract.
- Gradually mix in the flour and salt until combined.
- Roll dough into balls and then roll in sugar if desired. Place on the prepared baking sheet.
- Make an indentation in the center of each ball and fill with raspberry jam.
- Bake for 12-15 minutes until the edges are lightly golden.
Notes
You can use any jam flavor you prefer. Store cookies in an airtight container.