Buttery, sweet, and filled with tangy raspberry jam! These Raspberry Thumbprint Cookies are a classic treat, featuring a melt-in-your-mouth shortbread base, a dollop of raspberry jam, and a drizzle of sweet icing. Perfect for holidays or any time you’re craving something special!
Ingredients
- Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup raspberry jam
- Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp almond or vanilla extract
Buttery shortbread and fruity jam combine for a delightful burst of flavor in every bite.
Instructions
- Make the Dough:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy. Add egg yolks and vanilla extract; mix until combined.
- Gradually add flour and salt, mixing until the dough comes together.
- Shape the Cookies:
- Roll dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
- Use your thumb or the back of a spoon to create a small indentation in the center of each ball.
- Fill and Bake:
- Fill each indentation with a small amount of raspberry jam. Bake for 12-14 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Icing:
- In a small bowl, whisk powdered sugar, milk, and extract until smooth. Drizzle over cooled cookies.
- Serve:
- Allow the icing to set before serving. Store in an airtight container for up to 5 days.
Nutrition Info (Per Cookie)
- Calories: 110
- Protein: 1g
- Carbohydrates: 14g
- Fat: 5g
Note: Nutrition may vary based on cookie size and icing amount.
Tips for Success
- Use room-temperature butter for a smooth dough.
- Warm the jam slightly for easier filling.
- For variety, try different jams like apricot, strawberry, or blackberry.