Description
Delicious raspberry thumbprint cookies with a soft texture and sweet filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs and vanilla, mix well.
- Gradually add flour and salt, stir until combined.
- Form dough into small balls and place on a baking sheet.
- Make an indentation in each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- Use seedless raspberry jam for a smoother texture.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry thumbprint cookies