Raspberry Thumbprint Cookies
There's something so comforting about the smell of freshly baked cookies wafting through the house. It brings back memories of childhood baking sessions, where flour flew and laughter filled the kitchen. Today, I want to share with you a delightful recipe for raspberry thumbprint cookies that are not only incredibly easy to make but also packed with flavor.
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
- Oven
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raspberry jam
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Step 7: Using your thumb, make an indentation in the center of each cookie.
- Step 8: Fill each indentation with a small amount of raspberry jam.
- Step 9: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Step 10: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Once you've enjoyed your cookies, you can store any leftovers in an airtight container at room temperature. They should stay fresh for about 5 days. If you want to keep them longer, you can freeze them for up to 3 months.