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Raspberry Thumbprint Cookies

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These Raspberry Thumbprint Cookies are soft, buttery, and filled with sweet-tart raspberry jam. A simple, elegant cookie perfect for holidays, tea time, or everyday treats.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam (seedless preferred)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
  3. Gradually add flour and salt, mixing until a soft dough forms.
  4. Roll dough into 1-inch balls and place on baking sheet. Press a thumbprint or use the back of a spoon to create a well in each cookie.
  5. Fill each indentation with about 1/2 teaspoon of raspberry jam.
  6. Bake for 12–14 minutes until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Use seedless jam for a smoother texture and easier filling.
  • Don’t overfill cookies — the jam will spread as it bakes.
  • Dust with powdered sugar after cooling for a festive touch.

Find it online: https://dishmio.com/raspberry-thumbprint-cookies/