Raspberry Thumbprint Cookies are a delightful treat that beautifully combines the buttery richness of classic cookies with a vibrant raspberry jam filling. These cookies not only look charming with their signature thumbprint but also offer a lovely balance of sweet and tart flavors.
Ingredients
Scale:
2 cups all-purpose flour (sifted)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1/2 cup raspberry jam
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Mix in the egg yolk and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Using a tablespoon, scoop out portions of dough and roll them into balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb, gently press down in the center of each ball to create an indentation.
Spoon about 1/2 teaspoon of raspberry jam into each thumbprint indentation.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
