Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
Filling and Topping
- 1/2 cup raspberry preserves
- 2 Tablespoons powdered sugar for topping
Instructions
- Mix Butter and Sugar: In a large mixing bowl fitted with a paddle attachment, combine the softened unsalted butter and powdered sugar. Beat until fully blended and smooth, scraping down the sides of the bowl as needed to ensure even mixing.
- Add Vanilla and Dry Ingredients: Beat in the pure vanilla extract. Then add in the all-purpose flour and kosher salt. Mix until the dough starts forming a ball. The dough may seem crumbly initially but will come together after a minute or so of mixing.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes. This chilling helps the dough firm up for easier shaping.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Using a 1 Tablespoon cookie scoop, portion the dough and roll each into a 1-inch ball. Place the dough balls spaced apart on the prepared cookie sheet. Press an indent into the center of each cookie using your thumb or a wine cork, creating a thumbprint shape.
- Fill Cookies: Spoon about 1/2 to 1 teaspoon of raspberry preserves into the indent of each cookie. Pinch any cracked edges of dough gently with your fingers to seal and smooth the tops around the jam.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges just start to turn a light golden brown.
- Cool and Finish: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, sprinkle the tops generously with powdered sugar.
Notes
- Make sure the butter is softened to room temperature to allow easy blending with sugar.
- Do not overfill the thumbprint with jam to prevent spilling during baking.
- Using parchment paper helps prevent cookie sticking and makes cleanup easier.
- Cookies are best stored in an airtight container for up to 5 days.
- You can substitute raspberry preserves with any other jam of your choice.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
