Raspberry Jam Thumbprint Cookies
Yummy raspberry thumbprint cookies with a buttery almond shortbread base and sweet raspberry jam center drizzled with white chocolate.
Servings 30
Calories 130kcal
Ingredients
- 1 cup butter room temperature
- ½ cup sugar
- ¼ cup light brown sugar
- 1 egg
- 1 ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ cup raspberry jam or your favorite
- Powdered sugar optional for dusting
- Sprinkles optional
- White chocolate melted, optional for drizzle
Instructions
- Blend the dry ingredients together and set aside.
- Place the butter, sugar and brown sugar in a large mixing bowl.
- Beat with a mixer until light and fluffy, about 3 minutes.
- Add the egg and vanilla.
- Beat until combined.
- Add the in the dry ingredients.
- Beat until well blended.
- Form the dough into a ball and cover with plastic wrap.
- Refrigerate overnight.
- Remove the cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees.
- Cover 2 cookie sheets with parchment paper.
- Roll the dough into 1-inch balls.
- Roll the balls in Christmas sprinkles if desired.
- Place the balls of dough 3 inches apart on a cookie sheet.
- Use a small,rounded measuring spoon or your thumb to make an indentation in the middle of each cookie.
- Fill each cookie with ½ teaspoon of jam.
- Chill the cookies for 15 minutes.
- Top with sprinkles if desired.
- Bake for 10-11 minutes or until light golden brown around the edges.
- Let sit for 5 minutes, then transfer to a wire rack and cool completely.
- Dust with powdered sugar, or drizzle with a powdered sugar glaze or melted white chocolate chips.
Notes
Storage:
Let the cookies cool to room temperature before placing 'em in an airtight container. Raspberry jam thumbprints will keep for 4-5 days on the counter.
If you'd like to freeze leftover cookies for an easy, last-minute treat, flash-freeze them on ungreased cookie sheets or a plate. Once solid, gently toss 'em into a bag and freeze for up to three months.
Tips:
- Let the butter sit at room temperature for about an hour (a little more if your kitchen is cool) to soften.
- For best results, don't skip the chilling time.
- The jam will bubble up a little in the oven, so don't overfill each thumbprint cookie.
- If you like soft cookies, take them out of the oven sooner rather than later. Thumbprint cookies will get crumbly quickly if you overcook them.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 62mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 197IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 1mg
