5 Ingredient Raspberry Thumbprint Cookies
These 5 Ingredient Raspberry Thumbprint Cookies are buttery shortbread bites filled with tangy raspberry jam. Perfect for a quick, easy dessert or festive cookie swap!
Ingredients
- 1 cup salted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour sifted
- 1/2 cup raspberry jam seedless preserves
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened salted butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Mix in the vanilla extract on low speed until just combined, infusing the dough with warm flavor.
- Gradually add the sifted all-purpose flour, mixing until the dough forms without being sticky.
- Wrap the dough in plastic wrap and chill for 15 minutes to firm up and prevent spreading.
- Roll chilled dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Use your thumb or the back of a teaspoon to gently create an indentation in the center of each dough ball.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
- Bake for 10–12 minutes until edges are lightly golden, then cool on sheets 5 minutes before transferring to a rack.
Notes
Roll edges in sanding sugar before baking for extra sparkle. Dough balls can be frozen for up to 1 month—bake from frozen, adding 1–2 minutes to time.
Nutrition
Calories: 130kcal
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