Thumbprint Cookies with Raspberry Preserves Recipe

Method

9 steps

1. 1

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter and granulated sugar together on medium speed for about 3-5 minutes until the mixture is light and fluffy.

3. 3

   Beat in the egg and vanilla extract until fully combined. Then add the sea salt and mix just to incorporate.

4. 4

   With the mixer on low speed, gradually add the flour until the dough just comes together. It might look crumbly at first but will hold when rolled.

5. 5

   Scoop out dough by tablespoon-sized portions (about 30 grams each). Roll each portion into a smooth ball using your palms and place on the prepared baking sheets, spacing them about 2 inches apart.

6. 6

   Using your thumb, the handle of a wooden spoon, or the back of a rounded ½ teaspoon, gently press an indentation into the center of each dough ball, careful not to press all the way through.

7. 7

   Spoon about ½ teaspoon of raspberry preserves into each indentation, filling the thumbprint well but not overflowing.

8. 8

   Bake in the preheated oven for 14-16 minutes, or until the edges are just dry and the bottoms are lightly golden.

9. 9

   Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, store in an airtight container for up to 3 days.