Grandma's Raspberry Thumbprint Cookies Recipe Is a Classic by Ann Marie G. Halstead

Raspberry thumbprint cookies are among my mom’s favorite cookies to bake. She’ll tell you that she’s a better cook than baker, but you’ll doubt it when you’re tasting her delicious baked goods!

In the United States the cookie’s name comes from the way they’re made: you roll the dough into a ball, flatten it and then press your thumb down in the center to make a small hole, or “well,” that you then fill with a sweet and fruity jam. That’s how I’ve always known them. I have also heard them called shortbread butter cookies with raspberry jam. In Sweden, however, the shortbread cookies are called hallongrottor, which means "raspberry cave" in Swedish.

Whatever you call them, this thumbprint cookie recipe a heavenly combination of shortbread and jam. What I love about this particular recipe is that it’s easy to make and adaptable to your preferences. It also yields a lot of cookies! You’ll end up with rich, buttery shortbread with a burst of raspberry deliciousness, for you and for sharing, too! In my family we love them throughout the year. Serve these fruit cookies for dessert or as a snack. 

Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: Makes about 50 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar (divided)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup seedless raspberry jam or raspberry preserve (use any kind of jam you like)

Here’s how to make it:

1. In a bowl, combine the flour, baking powder and salt. Set bowl aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and just 1 cup sugar (reserve the other 1/2 cup) together on medium speed until light and fluffy, about 3 to 4 minutes. Mix in the egg and vanilla extract until incorporated, scraping down the sides of the bowl as needed. With the mixer on low speed, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
3. Roll the dough into 1-inch balls and roll them in sugar to coat. Place 1 inch apart on baking sheets lined with parchment paper. 
4. Make an indent in each cookie using your thumb or a measuring spoon (1/4 teaspoon size). Fill each “well” with raspberry jam. As the cookies bake, the jam will flatten out. Bake in a preheated 325-degree F oven until the edges are lightly browned, about 15 minutes.

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