Raspberry Thumbprint Cookies – a delicious recipe with Butter, Sugar, Egg, Vanilla, Salt, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg, then vanilla and salt, mixing well. With the mixer on low speed, slowly add the flour and mix until it just comes together.
3
Roll the dough into small balls, and place on a lined baking sheet a few inches apart (cookies will spread). If the dough is hard to work with, refrigerate it for 30 minutes.
4
Using the back of a utensil, or your thumb, create a hollow in each cookie for the jam. Fill with jam.
5
Bake for 18 to 20 minutes; the edges will be set, but the cookies should not be browned at all, and will not look done. Let the cookies cool for 1 minute on the sheet before moving them to a cooling rack.
6
If desired, fill with more jam.
685
kcal
Calories
24
g
Fat
108
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-1/2 cup Butter, Room Temperature, 1 cup Sugar, 1 Egg, 1 teaspoon Vanilla, and more.
Yes, Raspberry Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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