Raspberry Thumbprint Cookies
Sweet, buttery, and irresistibly soft, Raspberry Thumbprint Cookies are a timeless treat that combines a melt-in-your-mouth shortbread base with the bright, fruity tang of raspberry jam. Perfect for holiday gatherings or an everyday indulgence, these cookies are as beautiful as they are delicious, with their signature jam-filled centers and optional powdered sugar dusting for an elegant touch. Made with simple pantry staples and ready in under 30 minutes, this recipe yields 24 perfectly portioned cookies that are sure to delight. Whether you’re searching for a crowd-pleasing dessert or a festive addition to your cookie tray, these thumbprint cookies will hit the sweet spot every time!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoon salt
- 120 grams raspberry jam
- 30 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract to the butter mixture and mix until well-incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms. Do not overmix.
Scoop out 1-tablespoon portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a small teaspoon, press gently into the center of each dough ball to create a small well. Be careful not to press all the way through the dough.
Fill each well with about 1/2 teaspoon of raspberry jam. Ensure the jam is level with the rim of the well to prevent it from overflowing during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain pale.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once the cookies are fully cooled, dust them with powdered sugar for extra sweetness and presentation.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.0 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
