Description

These buttery, melt-in-your-mouth raspberry thumbprint cookies are a classic treat with a sweet and slightly tart raspberry jam center. Perfect for holiday gatherings, afternoon tea, or whenever you’re craving a simple, fruity cookie with a soft, crumbly texture.

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (preferably seedless)
Optional: Powdered sugar for dusting

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Dough:
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg yolk and vanilla extract, mixing until combined.
Add the Dry Ingredients:
Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. If the dough feels too crumbly, gently knead it with your hands until it comes together.
Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
Create the Thumbprints:
Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie. Be careful not to press all the way through.
Fill with Jam:
Spoon about 1/2 teaspoon of raspberry jam into each indentation.
Bake:
Bake for 12–15 minutes, or until the edges are just starting to turn golden. The centers will remain soft.
Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Finish:
Once cooled, dust lightly with powdered sugar for an elegant touch.

Notes

Jam Variations: Try using other jams like apricot, strawberry, or blackberry for different flavors.
Prevent Spreading: Chill the shaped cookie dough balls for 15 minutes before baking if you want them to hold their shape better.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.