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Raspberry Thumbprint Cookies
A classic cookie with a twist these Raspberry Thumbprint Cookies are a favorite holiday cookie that has minimal ingredients and bakes up super quick!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
8
minutes
minutes
Total Time
23
minutes
minutes
Servings
24
Calories
165
kcal
Author
Brandie @ The Country Cook
Ingredients
1
cup
butter
½
cup
granulated sugar
2
egg yolks
¼
teaspoon
salt
2 ¼
cup
all-purpose flour
½
cup
sprinkles of choice
½
cup
raspberry jam
Instructions
Preheat the oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
With an electric mixer, cream butter and sugar until creamy.
Add egg yolks and salt and mix again until well combined.
Add flour half at a time, mixing in between. You will have a soft but not sticky dough.
Roll dough into 1-2 tablespoon balls. Roll in sprinkles and place on baking sheets 2 inches apart.
Press your thumb or the back of a teaspoon into the middle of the cookie. Add jam into the holes.
Bake for 8-10 minutes until golden brown on bottom. Remove from the oven and cool on the pan for 5 minutes and then place cookies on a cooling rack.
Notes
You can use any of your favorite jams in this recipe.
The sprinkles are optional, but a fun touch to the cookies and can be switched out on colors for different holidays.
These can be frozen, see my tips above.
Nutrition
Calories:
165
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
8
g
|
Sodium:
95
mg
|
Fiber:
1
g
|
Sugar:
11
g