Raspberry Thumbprint Cookies

Raspberry thumbprint cookies are a delightful combination of buttery, melt-in-your-mouth cookies and a sweet, tangy raspberry jam center. These cookies are perfect for any occasion, from holiday gatherings to afternoon tea. With their beautiful, jam-filled center and delicate texture, raspberry thumbprint cookies offer the perfect balance of sweetness and tartness. Plus, they’re easy to make and sure to impress your guests. Whether you’re a baking pro or a beginner, these cookies will become a favorite in no time!

INGREDIENTS:

180g (1 1/2 cups) all-purpose flour

1/4 teaspoon salt

115g (1/2 cup) unsalted butter, softened

100g (1/2 cup) granulated sugar

1 teaspoon vanilla extract

1 large egg yolk

1/2 teaspoon lemon zest (optional, for added flavor)

100g (1/4 cup) raspberry jam (or your favorite fruit jam)

Powdered sugar, for dusting (optional)

DIRECTIONS:

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

In a small bowl, whisk together the flour and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the egg yolk, vanilla extract, and lemon zest (if using), and mix until well combined.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Using your thumb (or the back of a spoon), make an indentation in the center of each cookie.

Spoon about 1/2 teaspoon of raspberry jam into each indentation.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Optional: Dust with powdered sugar before serving for a finishing touch.