Raspberry Jam Thumbprint Cookies (Printable Version)
Tender, buttery cookies filled with raspberry preserves and finished with a touch of powdered sugar.
# What You'll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar
03 -
2 teaspoons pure vanilla extract
04 -
2 cups all-purpose flour
05 -
1/4 teaspoon kosher salt
→ Filling and Topping
06 -
1/2 cup raspberry preserves
07 -
2 tablespoons powdered sugar, for dusting
# Step-by-Step Guide:
01 -
In a large mixing bowl fitted with a paddle attachment, cream together the unsalted butter and powdered sugar until the mixture is smooth and fully incorporated. Scrape down the sides of the bowl as needed.
02 -
Mix in the pure vanilla extract until blended evenly throughout the dough.
03 -
Gradually add all-purpose flour and kosher salt to the bowl, mixing until the dough appears crumbly and then forms a cohesive ball.
04 -
Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes.
05 -
Set the oven to 350°F. Line a baking sheet with parchment paper.
06 -
Scoop out dough using a 1-tablespoon cookie scoop. Roll each portion into a 1-inch ball and arrange on the prepared baking sheet, spacing evenly.
07 -
Create an indentation in the center of each dough ball using your thumb or the end of a wine cork.
08 -
Fill each indent with 1/2 to 1 teaspoon raspberry preserves. Pinch and smooth any cracked edges with your fingers.
09 -
Bake cookies for 12 to 14 minutes or until the edges are just beginning to brown lightly.
10 -
Transfer baked cookies to a wire rack to cool completely. Once cooled, dust with additional powdered sugar.
# Additional Notes:
01 -
Chilling the dough prevents excess spreading and helps maintain defined thumbprint indentations.