Description
Classic Christmas Thumbprint Cookies filled with sweet raspberry jam.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the balls on ungreased baking sheets.
- Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Notes
- For best results, use high-quality raspberry jam.
- You can substitute other flavors of jam, such as strawberry or apricot.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg