Classic Raspberry Thumbprint Cookies
Make these buttery shortbread thumbprint cookies filled with sweet raspberry jam. This easy recipe is perfect for holiday cookie swaps or simple afternoon treats.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 50 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or your favorite jam)
- 1/4 cup granulated sugar for rolling
Instructions
- In a large bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the remaining 1/4 cup of sugar in a shallow dish.
- Scoop the chilled dough into small balls, about 1 inch in diameter. Roll each ball in the sugar until coated.
- Place the sugared dough balls on the prepared baking sheets, leaving space between them.
- Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each cookie ball. This is your cookie indentation tip for a perfect well.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best results and to prevent the jam from bubbling over, fill the indentations just before baking.
- If you want a more traditional look, you can roll the dough balls in finely chopped nuts before rolling them in sugar.
- These homemade thumbprint cookies freeze well before baking; place them on a tray, freeze until solid, then transfer to a freezer bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9
- Sodium: 45
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 25