Description
These buttery, melt-in-your-mouth thumbprint cookies are filled with sweet and tangy raspberry jam. They’re perfect for holidays, tea parties, or any time you want a delicious homemade treat. With a simple shortbread base and fruity filling, these cookies are easy to make and irresistible!
Ingredients
Units
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (or preserves)
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes). Mix in the egg yolk and vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Create Indents: Use your thumb or the back of a teaspoon to gently press an indent in the center of each cookie.
- Fill with Jam: Spoon about ½ teaspoon of raspberry jam into each indent.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: If using the glaze, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies.
- Enjoy! Store in an airtight container at room temperature for up to 5 days.
Notes
- You can swap raspberry jam for other flavors like strawberry, apricot, or blueberry.
- For a firmer indent, re-press the thumbprint after baking while the cookies are still warm.
- If your dough is too soft, chill it for 15-20 minutes before rolling.