Thumbprint Cookies
Thumbprint Cookies - classic thumbprint cookie recipe with raspberry jam. This easy recipe is the best and yields buttery, crumbly and sweet cookies for the holidays.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- raspberry jam
Instructions
- 1
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
- 2
Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
- 3
Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.