Raspberry Thumbprint Cookies

Course: Breakfast
Cuisine: American
Author: Neha Mathur


  • All purpose flour - 150 g
  • Unsalted butter - 100 g
  • Powdered sugar - 75 g
  • Vanilla extract - 1 tsp
  • Raspberry jam - 1/4 cup you can use any jam of your choice


  1. Melt the jam in a microwave.
  2. Keep aside to come to room temperature.
  3. Pre-heat the oven to 180 degree C.
  4. Whisk sugar and butter in the bowl of your electric beater til light and fluffy. ( approx 5 minutes on high speed )
  5. Add the vanilla extract and mix well.
  6. Add all purpose flour and combine to form a soft dough.
  7. Make 20-22 equal size balls from the dough.
  8. Layer them on a cookie sheet 2 inches apart.
  9. Make an indentation in the center of the balls using your thumb.
  10. Bake the cookies for 10 minutes.
  11. Take out the tray from the oven and drop little jam in the center of the cookies.
  12. Bake again for 4-6 minutes, till the cookies become slightly brown from the sides.
  13. Remove from the oven and cool on the tray for 2-3 minutes.
  14. Transfer the cookies on a cooling rack and cool completely.
  15. Store in an airtight container.