Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are one of my favorite holiday cookies to bake and enjoy. These cookies are made with a buttery, crisp shortbread base and topped with a deliciously sweet raspberry jam for an outstanding texture and flavor combination
Servings 32 cookies
Calories 125kcal
Ingredients
- 1 cup unsalted butter 2 sticks (softened)
- 3/4 cup white granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon Almond Extract optional
- 2 1/4 cups unbleached flour
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling
- 1 cup raspberry jam
Instructions
- Preheat the oven to 375 degrees and prepare a baking sheet by lining it with parchment paper.
- Using a hand mixer cream together butter, sugar, and until smooth.
- Mix in the egg and vanilla, almond extract (if adding) until combined.
- Slowly stir in flour and salt.
- Create small cookie dough balls using a 1 tablespoon cookie scoop.
- Roll each cookie dough ball in the extra sugar.
- Place cookies on the prepared baking sheet and use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie.
- Place the baking sheet in the freezer for 5-10 minutes.
- When the dough is chilled fill each hole with about 1 teaspoon of raspberry jam before baking.
- Bake for 10-12 minutes. Remove the cookies from the oven before the edges start to brown.
- Let cookies cool on the baking sheet for 5 minutes.
- While the cookies cool, sprinkle additional sugar on top and fill in the middle with jam if needed.
- Move cookies to a cooling rack, let cool, and enjoy!
Video
Notes
1. Make sure the butter is softened. If the butter is too cold, the dough will not mix well and become crumbly. The softened butter is what makes these cookies buttery and delicious.
2. Do not pack your flour. To properly measure flour, make sure to scoop the flour into the measuring cup with a spoon. Then, scrape the excess off the top with a butter knife. If you just scoop the flour with the measuring cup, you will use too much flour and your cookies will be dry.
3. Chilling the dough For best results, chill the dough in the freezer for 5-10 minutes before baking. Chilling allows the ingredients in the dough to firm up and helps keep the cookies from spreading.
4. Don’t make your hole too deep. The best way to make the hole for the jam is to make a small hole with your finger, press it straight down into the center of the dough, and only go halfway through the cookie dough. You can use your finger or a cookie tamper to make the indent in the cookies.
5. Use whatever kind of jam you want.
6. For a richer cookie substitute 1/2 cup of the white sugar for light brown sugar.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 28mg | Sugar: 14g