Description
These Raspberry Thumbprint Cookies are buttery, soft, and filled with sweet raspberry jam, then drizzled with vanilla icing. A festive and delightful treat for holidays or anytime baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract (for icing)
Instructions
Preheat oven to 350°F (175°C).
In a bowl, cream together butter and sugar until light and fluffy.
Mix in vanilla, then gradually add flour and salt until dough forms.
Roll dough into 1-inch balls and place on a baking sheet.
Press thumb into each ball to make an indent.
Fill each indent with about 1/2 teaspoon raspberry jam.
Bake for 12–14 minutes until edges are lightly golden.
Mix powdered sugar, milk, and vanilla to make icing.
Once cookies are cool, drizzle icing over the tops.
Notes
- Try other jams like strawberry or apricot for variety.
- Store in an airtight container for up to 1 week.
- Make a double batch for gifting during the holidays.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American