Raspberry Thumbprint Cookies

Named for the gentle thumb press that cups a jewel of jam, thumbprint cookies are a beloved holiday bake. These buttery shortbread rounds cradle seedless raspberry jam and finish with a light dusting of powdered sugar.

Serves 5 · 20 min prep · 15 min cook

Estimate for one serving

• 270 cal
• 3g protein
• 34g carbs
• 14g fat
• 1g fiber

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Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp fine sea salt
• 1/3 cup seedless raspberry jam
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2In a large bowl cream the softened butter and granulated sugar together on medium speed until pale and fluffy, about 2 to 3 minutes.
3. 3Beat in the egg yolk and vanilla until fully incorporated and the mixture looks smooth.
4. 4Add the flour and salt and mix on low speed just until a soft, cohesive dough forms; do not overwork it.
5. 5Roll the dough into 1-inch balls and arrange them 2 inches apart on the prepared sheets.
6. 6Use a clean thumb or the back of a 1/2-teaspoon measuring spoon to press a deep well into the center of each ball, taking care not to crack the edges.
7. 7Spoon a small amount of raspberry jam into each indentation, filling it generously but not overflowing.
8. 8Bake for 12 to 15 minutes until the cookie edges are lightly golden and the jam is gently bubbling.
9. 9Cool the cookies on the sheet for 5 minutes so the jam sets slightly, then transfer to a wire rack.
10. 10Once completely cool, dust lightly with powdered sugar for a bakery finish and serve.