Raspberry Thumbprint Cookies with Icing
Delightful raspberry thumbprint cookies, perfect for any occasion, with a sweet icing drizzle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tablespoons milk or water
- 1 teaspoon vanilla extract for icing
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and then stir in the vanilla extract.
- Combine the flour and salt in a separate bowl, then mix into the wet ingredients.
- Form the dough into 1-inch balls and create thumbprints in the center.
- Fill each thumbprint with about 1/2 teaspoon of raspberry jam.
- Bake for 12-15 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks.
- Make the icing by blending powdered sugar, milk, and vanilla until smooth.
- Drizzle the icing over the cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, raspberry, thumbprint, dessert, baking