Imagine biting into a buttery, melt-in-your-mouth cookie with a vibrant burst of raspberry jam nestled in its center – a heavenly treat that transforms an ordinary moment into a delightful experience. These Raspberry Jam Thumbprint Cookies are not just a dessert; they're a nostalgic journey back to grandma's kitchen, where love was baked into every sweet morsel. Perfect for holiday gatherings, afternoon tea, or when you simply crave a touch of homemade comfort, these cookies promise to become your new favorite indulgence.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup raspberry jam
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be soft and slightly crumbly.
- Using your hands, roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, create a well in the center of each cookie, being careful not to crack the edges.
- Fill each thumbprint with approximately 1 teaspoon of raspberry jam, ensuring it doesn't overflow.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough for 30 minutes before forming balls if it feels too sticky.
- Use a small measuring spoon or the back of a 1/4 teaspoon to create uniform thumbprint wells.
- Choose a high-quality raspberry jam for the most vibrant flavor.
- Don't overfill the jam centers to prevent overflow during baking.
- Let cookies cool completely to allow the jam to set and the texture to firm up.
- For a professional touch, dust with powdered sugar before serving.
Nutrition Facts
Calories: 195kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 22mg
