Delightful Raspberry Thumbprint Cookies with Icing
Raspberry Thumbprint Cookies with Icing made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup seedless raspberry jam
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract for icing
- 2-3 tablespoons water for icing
Instructions
- Cream the softened butter with 1/2 cup of granulated sugar until light and fluffy.
- Add the vanilla extract and mix in, then beat in the egg until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Chill the dough for one hour to firm it up.
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Shape the dough into 1-inch balls and roll them into the remaining granulated sugar.
- Using your thumb or the back of a spoon, make an indentation in the center of each ball.
- Bake in the preheated oven for 13–16 minutes or until the edges are lightly browned.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Spoon raspberry jam into the centers of the cooled cookies.
- Prepare the icing by mixing confectioners' sugar, vanilla extract, and water until smooth.
- Drizzle the icing over the filled cookies and let it set.