Description
Delicious raspberry thumbprint cookies with a sweet jam filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Form small balls of dough and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with raspberry jam.
- Bake for 15-18 minutes until cookies are lightly golden.
- Allow to cool before serving.
Notes
- Store in an airtight container for up to a week.
- You can substitute raspberry jam with other fruit jams.
- For a different flavor, add almond extract to the dough.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: raspberry thumbprint cookies