Perfect Raspberry Thumbprint Cookies
These buttery raspberry thumbprint cookies are easy to make, visually stunning, and filled with nostalgia. A perfect treat for holidays or casual baking sessions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Swedish
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 2/3 cup (134 g) granulated sugar
- 2 egg yolks
- 1 teaspoon (5 ml) vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 teaspoon (1.5 g) salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until combined.
- Gradually sift in the all-purpose flour and salt. Mix until a cohesive dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to press a small indentation into the center of each ball.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
For best results, use room temperature butter and avoid overmixing the dough. Chill the dough for 20 minutes if it feels too soft. Don’t overfill the thumbprints with jam to prevent overflow.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 30
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Protein: 1
Keywords: raspberry thumbprint cookies, buttery cookies, easy dessert, holiday cookies, jam-filled cookies