Raspberry Thumbprint Cookies

Indulge in the delight of these irresistible Raspberry Thumbprint Cookies, a perfect blend of buttery texture and sweet fruity filling. They’re not only a breeze to make but also make any gathering a special occasion. Filled with your choice of raspberry preserves or any jam you love, these cookies promise a delightful treat that friends and family will swoon over. They’re so delicious, they won't last long in the cookie jar!

Ingredients

🧈 2 sticks of unsalted butter at room temperature
🍚 2/3 cup sugar
🍦 1 tablespoon vanilla extract
🥚 1 egg
🌾 2 and 1/4 cups all-purpose flour
🍇 Raspberry Preserves (or any preserves or jam of choice)
❄️ Powdered sugar for dusting

Instructions

1- Preheat the Oven:

Set your oven to 350°F (175°C) to prepare for baking.

2- Mix the Butter and Sugar:

In the bowl of a stand mixer, combine the butter and sugar.
Beat them together, gradually increasing the speed to medium-high, until the mixture is well-combined and creamy.

3- Add Egg and Vanilla:

Scrape down the sides of the bowl.
Add the egg and vanilla extract, and beat again until everything is fully incorporated.

4- Form the Dough:

Scrape down the bowl once more.
Add the flour and mix until a uniform dough forms.

5- Shape the Cookies:

Use an ice cream scoop to portion the dough into 1 tablespoon balls.
Roll each ball thoroughly to ensure it is smooth and without cracks.

6- Prepare for Filling:

Place the dough balls on a parchment-lined baking tray, spacing them about 2 inches apart.
Use your thumb or a 3/4 or 1/2 teaspoon to gently press an indent in the center of each ball.

7- Add the Preserve Filling:

Spoon your chosen preserves or jam into each indentation, filling it to the top.

8- Bake the Cookies:

Bake the cookies for approximately 15 minutes, or until the bottoms and edges turn lightly golden brown.

9- Cool and Finish:

Allow the cookies to cool completely on the tray.
Once cooled, dust them lightly with powdered sugar and enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: Approximately 24 cookies
Calories: Approx. 98 calories per serving
Proteins: 1g
Fats: 5g
Carbohydrates: 12g
Equipment: Stand mixer, parchment paper, baking tray, ice cream scoop, measuring spoons