Description
These buttery thumbprint cookies are filled with rich raspberry jam, offering a perfect mix of soft, chewy texture and fruity sweetness. Ideal for holiday trays or everyday indulgence.
Ingredients
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1 cup unsalted butter, softened
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2/3 cup granulated sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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1/2 cup raspberry jam
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and sugar until fluffy. Mix in vanilla and salt.
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Gradually add flour until dough forms.
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Roll into 1-inch balls and place on the sheet. Use your thumb to press an indent in each.
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Fill with raspberry jam and bake 12–15 minutes or until golden on the edges.
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Cool before serving.
Notes
Try swapping raspberry with apricot or strawberry jam. Cookies can be stored in an airtight container for up to 5 days.