Description
These jam thumbprint cookies are buttery, tender, and filled with sweet raspberry jam. Perfect for holidays, tea time, or whenever you’re craving a nostalgic treat.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add egg yolks and vanilla extract. Mix until smooth.
- Gradually add flour and salt, stirring until a dough forms.
- Form dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
- Use your thumb or the back of a teaspoon to press a well into each dough ball.
- Fill each well with about 1/2 teaspoon of raspberry jam.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use any jam flavor you prefer, like apricot, blueberry, or strawberry.
- If dough cracks while pressing, gently smooth edges with your fingers.
- Let cookies cool fully before stacking or packing to avoid smudging the jam.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: jam thumbprint cookies, raspberry thumbprints, holiday cookies, butter cookies, easy cookie recipe