Raspberry Thumbprint Cookies
The kids and I love everything raspberry, so naturally these cookies are a Christmas favorite. This year, we stayed in our PJ's all-day Christmas Eve and had so much fun making these and listening to our favorite Christmas songs. We got a good assembly line going with Emma rolling the balls and Hudson doing the thumbprints. Sometimes it's the little things that bring the most joy...my heart was full❤️
Ingredients
- 2 ½ c. unbleached all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1 c. unsalted butter, softened at room temperature
- 1½ c. sugar
- 1 large egg
- 2 tsp. vanilla extract
- raspberry jam or fruit spread
Instructions
- Preheat oven to 350° and line 3 baking sheets with parchment paper.
- Combine flour, salt and baking powder in medium bowl. Stir well and set aside.
- Using a mixer, cream butter and sugar on medium high until light and fluffy. Scrap the sides of the bowl.
- Add egg and vanilla beat on high until combined. Scrape the sides of the bowl again.
- Reduce speed to low and gradually add flour mixture.
- Roll dough into balls using a 1 ½ inch cookie scoop to measure. Roll balls in remaining sugar, coating well. Place 1 ½ inches apart on baking sheets.
- Use thumb to make indentations into each ball. Fill indentation with ½ tsp. raspberry jam/fruit spread.
- Bake until bottoms of cookie are golden, about 15 minutes. Remove from baking sheets and let cool for about 20 minutes or until comfortable to handle.
