Classic Buttery Thumbprint Cookies with Raspberry Jam Filling
These classic thumbprint cookies use a buttery shortbread dough, making them tender and perfect for holiday trays or simple afternoon treats. You create a small well in the center and fill it with sweet raspberry jam.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 50 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1/4 cup granulated sugar for rolling
Instructions
- In a large bowl, cream the softened butter and 1/2 cup sugar together until light and fluffy.
- Beat in the egg yolk and vanilla extract until just combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Divide the dough into small balls, about 1 inch in diameter.
- Place the 1/4 cup of sugar for rolling in a shallow dish. Roll each dough ball in the sugar until coated.
- Place the sugared balls on baking sheets lined with parchment paper.
- Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each cookie.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a perfect indentation that holds the jam, chill the dough for 30 minutes before rolling and filling.
- If you want to make chocolate filled thumbprint cookies, substitute the raspberry jam with your favorite chocolate ganache after the cookies have cooled completely.
- These cookies store well in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg