Classic Raspberry Thumbprint Cookies Recipe

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Do you have a soft spot for cookies that are both beautiful and delicious? These classic raspberry thumbprint cookies are just the treat you’re looking for. They combine a buttery base with a sweet and tangy raspberry filling, making them a perfect addition to any dessert table or afternoon tea.

Imagine biting into a tender cookie that melts in your mouth, offering a delightful burst of raspberry flavor. These thumbprint cookies are not only a feast for your taste buds but also a treat for your eyes, with their charming little indents filled with vibrant jam.

Whether you’re baking for a special occasion or simply indulging your sweet tooth, these thumbprint cookies are easy to make and impossible to resist.

Delicious Raspberry Thumbprint Cookies

These thumbprint cookies are crisp on the edges, soft in the center, and filled with a luscious raspberry jam. They balance sweetness with a hint of tartness, creating a cookie that is perfectly delightful for tea or coffee.

Ingredients

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Form the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them a few inches apart.
Create Indentations: Using your thumb or the back of a teaspoon, gently press down in the center of each cookie to create a small indentation.
Fill with Jam: Spoon a small amount of raspberry jam into each indentation, being careful not to overfill.
Bake: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve: Once cooled, dust with powdered sugar if desired, and enjoy your delicious thumbprint cookies with a cup of tea or coffee.