Easy Raspberry Thumbprint Cookies
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 package of pre-made sugar cookie dough (about 16.5 oz)
1/4 cup raspberry jam
Directions
- Preheat the Oven Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dough Open the package of pre-made sugar cookie dough If the dough is too firm, let it sit at room temperature for a few minutes to soften.
- Form the Cookies Use a small cookie scoop or a spoon to portion out the dough into 1-inch balls Roll each portion into a smooth ball and place it on the prepared baking sheet, spacing them about 2 inches apart.
- Make the Thumbprints: Use your thumb or the back of a teaspoon to gently press an indentation into the center of each dough ball Be careful not to press all the way through the dough.
- Fill with Jam: Spoon a small amount (about 1/2 teaspoon) of raspberry jam into each indentation.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden The centers should still be soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Tips: You can use any flavor of jam or preserves if you prefer something other than raspberry. If you want a more homemade touch, you can mix a bit of vanilla extract into the pre-made dough before forming the cookies.
