Soft Raspberry Thumbprint Cookies with Buttery Centers
These Raspberry Thumbprint Cookies are soft and buttery, filled with a delightful raspberry jam center, making them the perfect treat for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl medium
- 1 Wire Rack
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
Preparation
- Preheat the oven to 350°F. In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the all-purpose flour, stirring until a smooth dough forms. Cover the dough and refrigerate for 30 minutes to firm up.
- Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Place the balls on the prepared baking sheet. Use your thumb to create an indentation in the center of each ball.
- Fill each indentation with a small spoonful of raspberry jam, being careful not to overfill.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes.
Serving
- Transfer the cookies to a wire rack to cool completely before serving. Enjoy them with your favorite cup of tea or coffee.
Storage
- Once cooled, store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
Notes
Pro Tips: Use room temperature ingredients for the best texture. Chill the dough to prevent spreading. Ingredient Substitutions: Try different jams for varying flavors. How to Serve: Pair with tea or coffee for a delightful experience. Storage & Freshness: Store in an airtight container for freshness. Make-Ahead Tips: Prepare dough in advance and chill overnight if needed.