Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup raspberry jam (or preserves)
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add egg and vanilla extract, and mix until fully combined.
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients.
5. Scoop dough into 1-inch balls and place on the baking sheet, spacing evenly.
6. Use your thumb or a spoon to press a small indent into the center of each ball.
7. Fill each indent with about 1/2 tsp raspberry jam.
8. Bake for 10–12 minutes or until edges are just golden.
9. Let cool, then dust with powdered sugar if desired.
Notes
You can substitute raspberry jam with strawberry, apricot, or lemon curd.
Refrigerate dough for 15–20 minutes before baking for cleaner thumbprints.
Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry sugar cookies, thumbprint cookies, easy holiday treats, jam filled cookies