Description
Classic thumbprint cookies filled with raspberry jam and topped with a simple icing.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Cream together the butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and salt.
- Gradually add the flour, mixing until just combined.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Press your thumb into the center of each cookie to create an indentation.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, whisk together the powdered sugar and milk until smooth to make the icing.
- Drizzle the icing over the cooled cookies.
Notes
- You can use other fruit jams if you prefer.
- For a richer flavor, you can add a pinch of almond extract to the dough.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Raspberry Thumbprint Cookies, Jam Cookies, Iced Cookies, Holiday Cookies, Easy Cookies