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Raspberry Thumbprint Cookies

These Raspberry Thumbprint Cookies are tender, melt-in-your-mouth shortbread cookies with a bright raspberry jam center, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use room-temperature butter for smooth creaming.
  • 1/2 cup granulated sugar Additional for rolling.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam Thicker jam reduces spreading.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the vanilla extract and mix well.
  4. Gradually add in the flour and salt, mixing until just combined.
  5. Roll the dough into small balls, then roll each ball in granulated sugar.
  6. Place the balls on the prepared baking sheet, leaving space between each one.
  7. Use your thumb to create an indentation in the center of each ball.
  8. Fill each indentation with a small spoonful of raspberry jam.
Baking
  1. Bake for 12-15 minutes or until the edges begin to turn golden.
  2. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4-5 days. Freeze unfilled dough balls for up to 3 months. For serving, dust with powdered sugar before serving or arrange with fresh raspberries.