Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are a delightful classic dessert perfect for any occasion. These buttery cookies feature a sweet raspberry preserve filling, creating a delicious contrast with the buttery base. The use of high-quality ingredients such as unsalted butter, vanilla extract, and fresh raspberry preserves ensures a rich, flavorful taste. Easy to make, this recipe allows for customization by using your favorite type of jam. The cookies are finished with a dusting of powdered sugar, adding an elegant touch and a hint of sweetness.
Indulge in the classic delight of Raspberry Thumbprint Cookies, a heavenly treat that's as simple to make as it is delicious. Perfect for any gathering or to satisfy a sweet tooth, these cookies feature a buttery base complemented by sweet raspberry preserves. Customize them with your favorite jam, and watch them disappear quickly!
Ingredients
🧈 2 sticks unsalted butter, at room temperature
🍬 2/3 cup sugar
🍨 1 tablespoon vanilla extract
🥚 1 egg
🥣 2 and 1/4 cups all-purpose flour
🍇 Raspberry preserves (or any preserves/jam of choice)
🥄 Powdered sugar, for dusting
Instructions
1- Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C).
2- Cream Butter and Sugar:
In the bowl of a stand mixer, combine the butter and sugar.
Start on low speed and gradually increase to medium-high until the mixture is smooth and creamy.
3- Add Egg and Vanilla:
Scrape down the sides of the bowl, then add in the egg and vanilla extract.
Beat until the ingredients are well incorporated.
4- Form the Dough:
Scrape the sides once more and add the flour.
Mix on low speed until everything is well combined and a dough begins to form.
5- Portion the Dough:
Using an ice cream scoop or tablespoon, portion the dough into balls about 1 tablespoon each.
Roll them gently between your palms until smooth and crack-free.
6- Prepare the Cookies:
Arrange the balls on a baking tray lined with parchment paper, leaving about 2 inches between each.
Use the back of a 3/4 or 1/2 teaspoon or your thumb to press an indentation into the center of each ball.
7- Add the Filling:
- Spoon a small amount of raspberry preserves into each indentation, filling it to the top.
8- Bake the Cookies:
- Place the tray in the preheated oven and bake for approximately 15 minutes, or until the bottoms and edges are lightly golden brown.
9- Cool and Finish:
Let the cookies cool completely on the tray.
Once cooled, dust with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: Makes about 24 cookies
Equipment: Stand mixer, ice cream scoop or tablespoon, baking tray, parchment paper
Cooking Tips:
- Ensure the butter is at room temperature for easier mixing.
- Roll the dough thoroughly to prevent cracks when baking.
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