These delightful thumbprint cookies are a perfect blend of sweet and tart. The buttery cookie dough is filled with a tangy raspberry jam, creating a burst of flavor in every bite. Ideal for holiday gatherings or a simple afternoon treat.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Raspberry jam, for filling
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape Cookies: Roll rounded tablespoons of dough into balls and place them on the prepared baking sheets, leaving space between each cookie.
- Create Indentation: Using your thumb or the back of a teaspoon, press a small indentation into the center of each cookie.
- Fill with Jam: Fill each indentation with a small amount of raspberry jam.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips:
- For a more intense raspberry flavor, use fresh raspberries and make your own jam.
- Experiment with different flavors of jam, such as blueberry or strawberry.
- To store, place cooled cookies in an airtight container at room temperature.
These thumbprint cookies are a classic treat that’s sure to please. Enjoy!