Raspberry Thumbprint Cookies
This easy Raspberry Thumbprint Cookie is so easy to make. This buttery cookie has a soft texture that is bursting with raspberry flavor.
Servings: 36
Cost: $3.27, $0.09 per Servings
Ingredients
- 1 cup Unsalted Butter softened at room temperature
- ⅔ cup Sugar plus 3 Tbsp for rolling the cookies in
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 2 ¼ cup All Purpose Flour
- ⅓ cup Raspberry Jam or Preserves you can also use Strawberry or Apricot
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together 1 cup softened unsalted butter and ? cup sugar with a stand mixer or hand mixer.
- Mix in 1 large egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon salt until well combined.
- Stir in 2¼ cups all purpose flour until fully combined.
- Scoop the out the cookie dough with a cookie scoop or tablespoon and roll the dough into balls. Roll each dough ball in the remaining 3 tablespoons sugar and place them on baking sheets.
- Then use your thumb to press an indentation into each cookie. Spoon approximately ½ teaspoon raspberry jam into the indentation of each cookie, using ? cup total.
- Then bake for 12-14 minutes or until the cookies are set.
- Let the cookies set on the baking sheet for 5 minutes and then move to a wire rack to cool completely.
- Then enjoy!
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
