Raspberry Jam Thumbprint Cookies (Print Version)
Buttery cookies filled with raspberry jam, gently baked and dusted with powdered sugar.
# Ingredients:
→ For the Cookies
01 -
1 cup unsalted butter, softened to room temperature
02 -
½ cup powdered sugar
03 -
2 teaspoons pure vanilla extract
04 -
2 cups all-purpose flour
05 -
¼ teaspoon kosher salt
06 -
½ cup raspberry preserves
07 -
2 Tablespoons powdered sugar for topping
# Steps:
01 -
In a large mixing bowl with paddle attachment, combine butter and powdered sugar until fully blended. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add in flour and salt. Mix until the dough forms a ball (it will appear crumbly but will come together after a minute or so). Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
02 -
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
03 -
Scoop dough with a 1 Tablespoon cookie scoop and roll into 1-inch balls. Place on the cookie sheet and repeat with remaining dough. Using your thumb or a wine cork, press an indent into the center of each cookie.
04 -
Fill each indentation with about ½-1 teaspoon of raspberry preserves. Use your fingers to pinch any edges that may have cracked to seal them smooth.
05 -
Bake the cookies for 12-14 minutes, until the edges begin to lightly brown. Remove and cool on a wire rack. Once cooled, sprinkle with powdered sugar.
# Notes and Tips:
01 -
Store baked cookies in an airtight container in the refrigerator for up to 7 days. Freeze cookies for up to 3 months.
02 -
Cookie dough can be made 24 hours ahead and chilled in the refrigerator. Allow to sit at room temperature for 15 minutes before scooping if it becomes hard to roll.
03 -
These cookies pair well with apricot, strawberry, or blackberry preserves. Avoid using jelly as it may be too sugary and bubble over during baking.