Raspberry Jam Thumbprints
Delightful cookies filled with tangy raspberry jam, perfect for celebrations or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and salt in a separate bowl, then gradually mix into the butter mixture.
- Roll the dough into small balls (about 1 inch in diameter) and place on a baking sheet.
- Create an indentation in the center of each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until the edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week or refrigerate for up to two weeks. Frozen cookies can last up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/08/07/raspberry-jam-thumbprints/