Description
These Raspberry Thumbprint Cookies are soft, buttery, and filled with sweet raspberry jam. Inspired by my grandmother’s kitchen, this recipe creates comforting cookies perfect for holidays, gifts, or cozy afternoons with coffee.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
Instructions
- Cream butter and sugar until light and fluffy.
- Add vanilla extract and mix gently.
- Slowly mix in flour until dough forms.
- Roll dough into small balls and place on baking sheet.
- Press thumb gently into center of each cookie.
- Fill each indentation with raspberry jam.
- Bake at 350°F (175°C) for 12–14 minutes.
- Cool completely before serving.
Notes
Chill dough if it feels too soft. Avoid overfilling jam to prevent spilling. Store cookies in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg