Raspberry thumbprint cookies have a special place in the hearts of cookie lovers around the world. These delightful treats combine a buttery cookie dough with a luscious fruit filling, creating a perfect balance of flavors and textures.
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
1/2 cup raspberry jam (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the egg yolk and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Using your hands, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb (or the back of a teaspoon), gently press down in the center of each ball to create a small indentation.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
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.
