Instructions
Step 1: Prepare the Dough
- Cream together softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add vanilla extract and mix well.
- 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
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes. This prevents spreading during baking.
Step 3: Preheat Oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 4: Shape the Cookies
- Roll chilled dough into 1-inch balls and place on prepared baking sheets, 2 inches apart.
- Use your thumb or a teaspoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
Step 5: Bake
- Bake for 12-15 minutes, or until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Serve
- 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, or 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 Thumbprints: 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 them ahead?
A: Yes! Prepare dough up to 2 days in advance. Baked cookies store for up to 1 week.
Q: Can I freeze them?
A: Yes! Freeze unbaked dough balls or baked cookies (up to 2 months).
These Raspberry Thumbprint Cookies are a guaranteed hit! Their buttery texture and burst of raspberry flavor make them perfect for any occasion. Enjoy!
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