Raspberry Thumbprint Cookies (Print Version)
# Ingredients:
01 -
Butter: 1 cup, softened for cookies.
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Granulated sugar: 3/4 cup, divided for cookies.
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Egg: 1 large, for binding.
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Vanilla extract: 1 tsp, for flavor.
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All-purpose flour: 2 cups, for cookie dough structure.
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Baking powder: 1 tsp, for leavening.
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Salt: 1/4 tsp, to balance sweetness.
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Seedless raspberry jam: 2/3 cup, for filling.
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Confectioners' sugar: 1/2 cup, for icing.
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Vanilla extract: 1/2 tsp, for icing flavor.
11 -
Water: 1 1/2 tsp, for icing consistency.
# Instructions:
01 -
In a large bowl, cream together softened butter, 1/2 cup granulated sugar, and vanilla extract until light and fluffy (about 2-3 minutes).
02 -
Add the egg and beat until fully incorporated.
03 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
04 -
Chill the dough in the refrigerator for 1 hour.
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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Place the remaining 1/4 cup sugar in a small dish.
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Roll chilled dough into 1-inch balls, then roll each ball in the sugar and place them 2 inches apart on the baking sheets.
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Use your thumb or the end of a wooden spoon handle to create a small indentation in each cookie.
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Bake for 13-16 minutes, or until the edges are lightly browned. Allow cookies to cool slightly on the baking sheet.
10 -
Melt the raspberry jam in a small bowl, then spoon into the center of each baked cookie.
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To make the icing, mix confectioners' sugar, vanilla extract, and water until smooth, then drizzle over the cooled cookies.
# Notes:
01 -
These Raspberry Thumbprint Cookies are buttery and lightly sweet, with a center of raspberry jam and a drizzle of vanilla icing.
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Perfect for holidays or anytime you want a classic treat with a fruity twist.
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Best enjoyed after chilling slightly to allow flavors to meld and icing to set.