How To Make Raspberry Thumbprint Cookies
Soft and buttery cookies with a sweet raspberry jam filling in the center.
Serves:
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup raspberry jam
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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In a mixing bowl, cream together the butter and sugar until light and fluffy.
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Beat in the egg yolk and vanilla extract.
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Gradually blend in the flour and salt until incorporated.
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Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
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Use your thumb to create a small well in the center of each ball.
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Fill each well with raspberry jam.
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Bake for 12 minutes or until edges are lightly golden.
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Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition
- Calories : 312kcal
- Total Fat : 18g
- Saturated Fat : 11g
- Cholesterol : 85mg
- Sodium : 152mg
- Total Carbohydrates : 34g
- Dietary Fiber : 1g
- Sugar : 14g
- Protein : 3g
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