Raspberry Thumbprint Cookies
Easy Raspberry Thumbprint Cookies Delight everyone with these simple delicious treats Get the recipe and bake them today
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 225 grams all-purpose flour
- 113 grams unsalted butter, softened
- 75 grams granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
Instructions
- In a medium bowl, whisk together the flour and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Buttery, melt-in-your-mouth Raspberry Thumbprint Cookies with a tart and sweet raspberry jam filling, perfect for celebrating the flavors of summer and bringing joy to any occasion.
Find it online: https://thecozycuppa.com/raspberry-thumbprint-cookies/