Thumbprint Cookies Recipe
A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam!
Servings: 48
Calories: 75kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 3 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in a medium-size bowl. Set aside.
- Cream the softened butter and sugar together using an electric mixer at medium speed until light and fluffy, 4 - 6 minutes. Beat in the softened cream cheese, egg, and vanilla extract until combined, about 30 seconds. Scraping down the bowl as needed.
- Reduce the speed to low and slowly add the flour mixture. Mix until incorporated.
- Roll 1 1/2 teaspoons of dough and into a ball. Place about 1 1/2 inches apart on the prepared baking pan. Dampen your thumb and make an indentation in the center of each ball.
- Place the jam into a zip-top bag and snip a small corner off.
- Bake for about 10 minutes, or until the edges are lightly browned. Remove from the oven and reshape the center indentation of each cookie using and rounded teaspoon measure.
- Fill each cookie indentation with about 1/2 teaspoon of jam. Rotate the baking sheet and bake another 12 to 14 minutes, or until golden.
- Cool the cookies on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg