Raspberry Thumbprint Butter Cookies
Soft, buttery, and bursting with fruity sweetness, Raspberry Thumbprint Butter Cookies are a delightful treat perfect for any occasion! These melt-in-your-mouth cookies combine a rich, tender dough made with creamy unsalted butter and a hint of vanilla, highlighted by a luscious dollop of tangy-sweet raspberry jam nestled in the center. With just 20 minutes of prep time, these cookies are easy to make and bake to golden perfection in under 15 minutes. A light dusting of powdered sugar adds a touch of elegance, making them ideal for holiday cookie platters, tea parties, or everyday indulgence. Whether you're a seasoned baker or a beginner, this classic thumbprint cookie recipe will quickly become a favorite. Packed with flavor and beautifully presented, these cookies are sure to delight your family and guests alike.
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Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar (lightly packed)
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams raspberry jam
- 25 grams powdered sugar (optional, for dusting)
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until incorporated.
Step 4
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Step 5
Using a tablespoon or a small cookie scoop, portion the dough into 24 equal-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 6
Press your thumb (or the back of a small spoon) into the center of each dough ball to create a small well. Be careful not to press all the way through the dough.
Step 7
Fill each well with a small amount (about 1/2 teaspoon) of raspberry jam.
Step 8
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are slightly golden but the centers remain soft.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Once cooled, dust with powdered sugar (optional) for extra sweetness and a decorative touch.
Step 11
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (829.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3722.5 |
| Total Fat 196.7g | 0% |
| Saturated Fat 113.5g | 0% |
| Cholesterol 500.4mg | 0% |
| Sodium 62.4mg | 0% |
| Total Carbohydrate 471.0g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 236.7g | |
| Protein 32.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 115.4mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 450.5mg | 0% |
Source of Calories