Raspberry Shortbread Thumbprint Cookies
For the best buttery soft shortbread Christmas cookies, bake a batch of raspberry shortbread thumbprint cookies. This recipe is so easy!
Servings 36 cookies
Calories 78kcal
Ingredients
- ¾ cup salted butter softened
- ½ cup granulated white sugar
- 1 egg yolk
- 1½ cups all-purpose flour
- ½ cup raspberry jam preferably seedless
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer and large bowl), cream the butter and sugar on medium-high speed for 2 minutes, until light and fluffy. Add the egg yolk, then mix again for 1 minute.
- Turn off the mixer and scrape down the insides of the bowl. With the mixer on low speed gradually incorporate the flour.
- Optional, but recommended: Chill the dough for an hour to prevent the cookies from spreading.
- Using a small cookie scoop or spoon, portion and arrange ½ tablespoon-sized dough balls about 2 inches apart on the prepared baking sheet.
- Make an indent in the center of the dough with your thumb OR grease the back of a ½ teaspoon measuring spoon with cooking spray and use that to make your indents.
- Fill each indent with jam. *I recommend sealing the jam inside of a zip top plastic bag, cutting a very tiny hole in the corner and piping the jam into the ident of the cookies. You can use a spoon, but the bag method is easier and less messy.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the shortbread is light golden brown.
- Remove raspberry cookies from the oven and allow them to cool on the pan for 2 minutes. Then, transfer to a wire rack to cool completely before serving.
Video
Notes
- Chill the dough: To prevent the cookies from spreading too much, I recommend chilling the dough for at least 30 minutes before baking.
- Make ahead of time: Prepare the cookie dough up to 24 hours ahead of time. Holiday baking is a lot easier when you can plan ahead.
- Freezing the unbaked dough is not recommended. I froze a batch of dough and the cookies cracked when baked.
Nutrition
Serving: 1 cookie | Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 32mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.3mg