Description
These Raspberry Jam Thumbprint Cookies are a classic holiday treat that’s both beautiful and delicious. Buttery shortbread cookies are filled with sweet raspberry jam and finished with a dusting of powdered sugar, making them a perfect addition to your cookie platter.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup raspberry jam (or your favorite flavor)
- Powdered sugar (optional, for dusting)
- Sprinkles (optional)
- Melted white chocolate (optional, for drizzling)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together flour and baking soda. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until well combined.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Chill Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate overnight.
- Shape Cookies: Preheat oven to 375°F. Line baking sheets with parchment paper. Roll the dough into 1-inch balls. (Optional: Roll the balls in sprinkles.) Place the dough balls 3 inches apart on the prepared baking sheets.
- Make Indentations: Use a small, rounded measuring spoon or your thumb to make an indentation in the center of each cookie.
- Fill with Jam: Fill each indentation with ½ teaspoon of raspberry jam.
- Chill: Chill the cookies for 15 minutes. (Optional: Add more sprinkles on top.)
- Bake: Bake for 10-11 minutes, or until the edges are lightly golden brown.
- Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar or drizzle with melted white chocolate, if desired.
Notes
- Storage: Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.
- Freezing: To freeze, flash-freeze the cookies on a baking sheet until solid, then transfer to a freezer bag.
- Variations:
- Use different flavors of jam, such as apricot, strawberry, or marmalade.
- Add chopped nuts to the dough for extra texture and flavor.
- Drizzle with a simple glaze made with powdered sugar and milk or lemon juice.
Nutrition
- Serving Size: 1 cookie
- Calories: 130kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
