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Welcome to the delightful world of Sweet Raspberry Thumbprint Cookies, an enchanting treat that perfectly balances buttery cookie goodness with the bright, tart sweetness of raspberry jam. These cookies are not just a feast for the taste buds; their charming appearance makes them an attractive addition to any dessert table. What makes them even more appealing is their simplicity—perfect for bakers of all skill levels, these cookies can be whipped up for any occasion, from cozy family gatherings to festive celebrations.

Sweet Raspberry Thumbprint Cookies

Discover the joy of baking Sweet Raspberry Thumbprint Cookies, a delightful treat that combines buttery goodness with tangy raspberry jam. These simple yet beautiful cookies are perfect for any occasion, from family gatherings to festive celebrations. Learn about their rich history and the key ingredients that make them so special. Follow our step-by-step guide to create these melt-in-your-mouth cookies that will impress friends and family alike. Happy baking!
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Ingredients
  

1 cup unsalted butter, softened

2/3 cup granulated sugar

1/3 cup brown sugar, packed

1 large egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1 cup raspberry jam (or your preferred berry jam)

1/2 cup powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.

      Add Egg and Vanilla: Mix in the egg yolk and vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.

          Form the Cookies: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Use your thumb (or the back of a spoon) to create an indentation in the center of each cookie.

            Fill with Jam: Carefully fill each thumbprint with raspberry jam, ensuring not to overfill so the jam doesn’t spill over during baking.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.

                Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Optional Dusting: Once the cookies are completely cool, you can lightly dust them with powdered sugar for an elegant finish.

                    Enjoy your Sweet Raspberry Thumbprint Cookies with a cup of tea or coffee, and share the joy with friends and family!

                      Prep Time, Total Time, Servings: 20 min | 30 min | 24 cookies