Raspberry Thumbprint Cookies Recipe

Instructions

Step 1: Prepare the Dough

1. Cream together softened butter and sugar until light and fluffy (2-3 minutes).
2. Add vanilla extract and mix well.
3. Gradually add flour and salt, mixing until a soft dough forms. If too crumbly, add 1-2 teaspoons of milk.

Step 2: Chill the Dough

1. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. This prevents spreading.

Step 3: Preheat Oven

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 4: Shape the Cookies

1. Roll chilled dough into 1-inch balls. Place on baking sheets, 2 inches apart.
2. Use your thumb or a teaspoon to make an indentation in each cookie.
3. Fill each indentation with about 1/2 teaspoon of raspberry jam.

Step 5: Bake

1. Bake for 12-15 minutes, or until edges are lightly golden.
2. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Serve

1. Dust with powdered sugar (optional). Serve and enjoy!

Cook Notes & Tips

• Chilling the Dough: Essential for preventing spreading.
• Jam Variety: Use any jam you like – strawberry, apricot, mixed berry!
• Indentation Tip: If the indentation puffs up, gently press it down after baking.

Recipe Variations

• Lemon Raspberry: Add 1 tablespoon lemon zest to the dough.
• Almond: Substitute almond extract for vanilla.
• Chocolate Drizzle: Drizzle with melted dark or white chocolate.

Frequently Asked Questions (FAQs)

Q: How do I prevent spreading?
A: Chill the dough and avoid overmixing.

Q: Can I make these ahead?
A: Yes! Prepare dough up to 2 days in advance. Baked cookies last up to 1 week in an airtight container.

Q: Can I freeze them?
A: Yes! Freeze unbaked dough balls or baked cookies (up to 2 months). Thaw at room temperature.

These Raspberry Thumbprint Cookies are a guaranteed hit! Enjoy!