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Classic Buttery Thumbprint Cookies with Raspberry Jam

A close-up of several buttery thumbprint cookies piled on a white plate, each featuring a bright red jam center.
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Make tender, buttery thumbprint cookies filled with bright raspberry jam. This simple recipe is perfect for holiday baking or cookie exchanges.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam

Instructions

  1. Beat the softened butter and sugar together in a large bowl until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  4. Shape the dough into 1-inch balls. Place them 2 inches apart on baking sheets lined with parchment paper.
  5. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball.
  6. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  7. Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until the edges are lightly golden.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a cleaner look, chill the dough for 30 minutes before shaping and making the indentations.
  • If you want a slightly different flavor, substitute apricot or strawberry jam for the raspberry.
  • If you prefer a chocolate filling, use melted chocolate chips mixed with a teaspoon of coconut oil instead of jam.

Nutrition

Find it online: https://tastytipster.com/best-buttery-thumbprint-cookies-recipe/