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Raspberry Thumbprint Cookies with Icing

Delightful raspberry thumbprint cookies, perfect for any occasion, with a sweet icing drizzle.

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

  1. Preheat the oven to 350°F (175°C).
  2. Cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and then stir in the vanilla extract.
  4. Combine the flour and salt in a separate bowl, then mix into the wet ingredients.
  5. Form the dough into 1-inch balls and create thumbprints in the center.
  6. Fill each thumbprint with about 1/2 teaspoon of raspberry jam.
  7. Bake for 12-15 minutes until edges are golden.
  8. Cool on the baking sheet for 5 minutes, then transfer to wire racks.
  9. Make the icing by blending powdered sugar, milk, and vanilla until smooth.
  10. 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

Keywords: cookies, raspberry, thumbprint, dessert, baking