Over the years, I have discovered that baking can be both simple and rewarding, especially when it comes to making Raspberry Thumbprint Cookies. These delightful treats, filled with sweet and tangy raspberry jam, are an absolute favorite in my household. If you’re looking for an easy cookie recipe that is bursting with flavor, this is the one for you!

To get started, you will need just a handful of ingredients that are likely already in your pantry. Here’s what you need:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup ground almonds (optional, but adds a nice texture)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup raspberry jam

Now that you have your ingredients, let’s move on to the steps!

Step 1: In a large mixing bowl, I begin by creaming together the softened butter and granulated sugar until the mixture is light and fluffy. This process adds air to the dough, resulting in a tender cookie. I often use an electric mixer to make this step easier.

Step 2: Next, I add in the vanilla extract and mix it in thoroughly. You can also add a dash of almond extract if you prefer extra nutty flavor.

Step 3: Slowly, I integrate the all-purpose flour, ground almonds, and salt into the mixture. It’s best to do this gradually to avoid creating a mess! Gently mix until the dough comes together and forms a ball. You may need to use your hands for the final mixing to ensure all of the ingredients are well combined.

Step 4: After preparing the dough, I cover it with plastic wrap and let it chill in the refrigerator for about 30 minutes. This step is imperative for ensuring that the cookies maintain their shape while baking.

Step 5: Preheat your oven to 350°F (175°C). Once your dough is chilled, I roll it into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. I then use my thumb to create an indentation in the center of each cookie.

Step 6: Fill each thumbprint with a generous dollop of raspberry jam, but be careful not to overfill, as the jam may spill over while baking.

Step 7: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Once done, I let them cool on a wire rack before serving.

Enjoy these delicious Raspberry Thumbprint Cookies with a warm cup of tea or coffee, or even share them with friends and family! The best part is that they are incredibly simple to make. I hope you enjoy this recipe as much as I do!