Irresistible Raspberry Thumbprint Cookies: A Delight for Sweet Tooth Fans
Raspberry Thumbprint Cookies: Delightful Bites of Berry Bliss Raspberry Thumbprint Cookies are a deliciously sweet and fruity treat, perfect for any occasion. Bursting with the flavors of buttery shortbread and tart rasp
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintIrresistible Raspberry Thumbprint Cookies: A Delight for Sweet Tooth Fans
Raspberry Thumbprint Cookies: Delightful Bites of Berry Bliss Raspberry Thumbprint Cookies are a deliciously sweet and fruity treat, perfect for any occasion. Bursting with the flavors of buttery shortbread and tart rasp
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- Gradually blend in flour and salt until a dough forms.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Use your thumb to make an indentation in the center of each cookie ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 13-15 minutes, or until the edges are slightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
