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Easy Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies
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Bake easy Raspberry Thumbprint Cookies with my familyapproved recipe Tested in my Texas kitchen theyre quick homemade my kids love this recipe

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but highly recommended!)
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam or preserves
  • Powdered sugar, for dusting (optional)

Instructions

  • Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and almost whipped.
  • Add the Extracts: Beat in the vanilla extract and almond extract (if using) until well combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. This helps to evenly distribute the salt throughout the dough.
  • Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. It should come together in a soft ball.
  • Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This is crucial for preventing the cookies from spreading too much in the oven.
  • Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
  • Shape the Cookies: Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  • Make the Thumbprints: Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie.
  • Fill with Raspberry Jam: Fill each indentation with about 1/4 teaspoon of raspberry jam or preserves.
  • Bake: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. The centers should still be soft.
  • Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired.

Notes

Buttery shortbread cookies with a sweet raspberry jam filling. These Raspberry Thumbprint Cookies are simple, festive, and absolutely irresistible. A perfect cookie recipe for busy families and holiday gifting.

Find it online: https://familiesrecipes.com/raspberry-thumbprint-cookies/