5 Ingredient Raspberry Thumbprint Cookies
Buttery, jam-filled thumbprint cookies that come together in under 45 minutes with just five simple ingredients—perfect for gifts or a weekend treat!
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar plus extra for rolling, optional
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam seedless
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl once.
- Mix in vanilla extract, then add flour on low speed until a soft dough forms, chilling briefly if needed.
- Roll dough into 1-inch balls, optionally coat in sugar, and place 2 inches apart on prepared sheets.
- Use your thumb or a spoon handle to make a gentle well in each ball, then chill trays for 15–20 minutes.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake for 10–12 minutes until edges are lightly golden, watching closely at the end.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dough can be made ahead and stored in the fridge for up to 2 days. Freeze baked cookies for up to 1 month in an airtight container.
Nutrition
Calories: 120kcal
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