Description
Tender, buttery cookies filled with sweet raspberry jam and finished with a vanilla icing drizzle these thumbprint cookies are the ultimate cozy-day treat, perfect for holidays, gifting, or a nostalgic afternoon bake.
Ingredients
Units
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar (divided)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup seedless raspberry jam
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter, 1/2 cup sugar, and vanilla extract until light and fluffy (about 2–3 minutes).
- Beat in the egg, then gradually add the dry ingredients. Mix until combined.
- Cover and chill the dough for 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls, then roll in remaining 1/4 cup sugar. Place 2 inches apart on baking sheets.
- Use your thumb or back of a teaspoon to press an indentation into each ball.
- Bake for 13–16 minutes, until edges begin to turn golden. Cool on wire racks.
- Microwave raspberry jam for 20–30 seconds until pourable, then spoon 1/2 teaspoon into each indentation.
- Whisk together confectioners’ sugar, vanilla, and water to form icing. Drizzle over cooled cookies.
Notes
Chill dough only once to keep it pliable. Use a cookie scoop for even baking. Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months. Gluten-free flour works well, and almond extract can be swapped in for a flavor twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
