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thumbprint cookies.

Raspberry Thumbprint Cookies (Soft & Buttery!)

Raspberry thumbprint cookies are like little bites of happiness! They're soft, buttery, and filled with tangy raspberry jam. They practically melt in your mouth!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 13 cookies
Calories 157 kcal

Ingredients
  

  • 1 ¼ cups all purpose flour
  • 1 egg yolk, room temperature
  • 8 tablespoon unsalted butter, at room temperature
  • ⅓ cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup white sugar, + ¼ cup for dipping
  • 13 teaspoons raspberry jam, or your favorite jam

Instructions
 

  • Preheat your oven to 325°F and line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl or using a stand mixer with a paddle attachment, cream together the butter, granulated sugar and confectioners until light and fluffy. This step is crucial for a soft, melt-in-your-mouth texture. Don't rush it!
    8 tablespoon unsalted butter, ¼ cup white sugar, ⅓ cup confectioners' sugar
  • Add the egg yolk, vanilla extract, and salt to the mixture, beating until well combined.
    1 egg yolk, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt
  • Mix in the flour until just combined.
    1 ¼ cups all purpose flour
  • Scoop out portions of dough (about 1 ½ tablespoons each) and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving space between each.
    ¼ cup white sugar
  • Use your thumb or the back of a teaspoon to make a deep well in the center of each ball. Be careful not to make it too wide.
  • Spoon 1 teaspoon of raspberry jam into each well.
    13 teaspoons raspberry jam
  • Bake for 10-15 minutes, then let the cookies cool on the baking sheet for at least 10 minutes before serving. Optional: dust with more confectioner’s sugar if desired. Enjoy!

Notes

  • To Store. Store in an airtight container at room temperature for up to a week.
  • 🥶Freezing. Freeze for two to three months. Flash freeze them on a baking sheet before transferring to an airtight container or ziplock bag to prevent sticking.

Nutrition

Calories: 157kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 27mgPotassium: 22mgFiber: 0.4gSugar: 10gVitamin A: 235IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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