The Ultimate Classic Raspberry Thumbprint Cookies: Buttery Shortbread with Perfectly Set Jam Center
Make classic, buttery shortbread cookies with a sweet raspberry jam center. This recipe yields tender, melt-in-your-mouth cookies perfect for any occasion.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- Beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3 minutes.
- Beat in the egg yolk and vanilla extract until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
- Roll the dough into 1-inch balls. Place them 2 inches apart on baking sheets lined with parchment paper.
- Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are lightly golden. The jam will bubble.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled cookies lightly with powdered sugar before serving.
Notes
- For the best shortbread texture, chill the dough for 30 minutes before rolling if your kitchen is warm.
- If the jam sinks too much during baking, refill the center immediately after removing the cookies from the oven while they are still hot.
- You can substitute almond extract for vanilla for an almond flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10
- Sodium: 45
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 25
Find it online: https://recipesfleet.com/raspberry-thumbprint-cookies-recipe/