Description
Indulge in these delightful Raspberry Thumbprint Cookies, featuring a buttery base and a sweet raspberry jam center, perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until fully integrated.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spaced two inches apart.
- Using your thumb, gently press down in the center of each ball to create an indentation.
- Spoon about half a teaspoon of raspberry jam into each thumbprint.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow cookies to cool slightly before serving warm with your favorite beverage.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: For added variety, consider swapping raspberry jam with strawberry or apricot preserves. Ensure your butter is at room temperature for easier mixing and a smoother dough. Chilling the dough before baking can help maintain their shape.