These raspberry thumbprint cookies are rich and buttery. They are crispy on the outside, tender on the inside, and bursting with raspberry jam flavor!
- 2 & 1/2 cups (315g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar, divided
- 1 large egg
- 2 tsp vanilla extract
- 1 cup seedless raspberry jam or raspberry preserve
- Preheat oven to 325F and line 3 cookie sheets with parchment paper.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
- With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
- Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
- Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that’s it’s rounded on top because the jam will flatten out as the cookies bake.
- Bake for 15 minutes or until the edges are lightly browned.
Leftover cookies can be placed in an airtight container and stored at room temperature for up to 5 days.
How to freeze – Let the cookies cool completely, then place them in a freezer-safe container with a sheet of wax paper in between each layer. Store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: raspberry thumbprint cookie recipe