Thumbprint Cookies with Raspberry Jam
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Ingredients & Equipment
What we send
- 3 packetsunsalted butter
- 2 tablespoonsgranulated sugar
- 1/4 teaspoonvanilla extract
- 1/3 cupflour
- 11-ounce jar raspberry jam
- 1parchment paper
What You’ll Need
- 6" small pot (optional)
- baking sheet
Preheat oven to 350ºF. Place butter in a medium heatproof bowl and microwave until soft but not melted, 5-10 seconds. Alternatively, rub butter packets between your palms for a few seconds to soften slightly. Add sugar to bowl with butter and whisk until fully combined.
Make Cookie Dough
Separate 1 egg, reserving yolk in a small bowl. Stir vanilla extract and egg yolk into butter-sugar mixture to combine. Stir in flour and ⅛ teaspoon salt until ingredients are incorporated.
Form Thumbprint Cookies
Line baking sheet with parchment paper. Divide cookie dough into 8 equal ½-inch balls. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Using your thumb, make a deep indentation in the center of each cookie, making sure not to break through the bottom. Using your hands, gently reshape cookies into a circular shape as needed.
Bake Thumbprint Cookies
Bake thumbprint cookies until slightly firm, about 10 minutes. Remove and let cool slightly, 2-3 minutes. Then, using your thumb, gently reinforce indentation in the center of each cookie. Spoon raspberry jam into centers, dividing evenly.
Plate Thumbprint Cookies
Return thumbprint cookies to oven and bake until golden, about 10 minutes. Set aside to cool for a few minutes. Enjoy one at a time, a couple each hour, or all in one sitting. No judgment.