Raspberry Thumbprint Cookies are a delightful fusion of sweet and tart flavors, encapsulated in a buttery cookie dough that melts in your mouth. These cookies are not just a treat; they are a celebration of fresh raspberries, making them a favorite among fruit-filled dessert lovers. The iconic thumbprint shape is not only visually appealing but also serves as a perfect vessel for a generous dollop of homemade raspberry jam.
Ingredients
Scale:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup homemade raspberry jam (or store-bought)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the egg yolk and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Using your hands, shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
With your thumb or the back of a spoon, create a deep indentation in the center of each ball.
Fill each indentation with a generous teaspoon of raspberry jam.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
