Ingredients
Cookie Dough
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 ¼ cups flour, all-purpose or gluten-free blend (330 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ⅓ – ½ cup raspberry preserves or jam (or any flavor)
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream together the sugar and softened butter until light and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.
- Add Wet Ingredients: Incorporate the egg, milk, and vanilla extract into the creamed mixture and mix on medium speed until completely combined.
- Combine Dry Ingredients: Add the flour, baking powder, and baking soda to the mixing bowl. Stir or mix on low speed just until a creamy dough forms, being careful not to overmix.
- Chill Dough: Transfer the dough to the refrigerator and chill for 1 to 2 hours. This step firms up the dough, making it easier to shape and helps cookies maintain their shape while baking.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Remove the dough from the fridge. Using a cookie scoop, portion out the dough, roll each portion into a ball between the palms of your hands, and place on the prepared baking sheet. Use your thumb to press a well into the center of each cookie ball.
- Add Filling: Spoon about one teaspoon of raspberry preserves into the thumbprint indentation of each cookie, ensuring not to overfill to avoid spilling during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges and bottoms are lightly golden brown.
- Cool: Remove from the oven and allow cookies to cool completely on the baking sheet before transferring to a wire rack or serving.
Notes
- You can substitute raspberry preserves with any jam or fruit preserves of your choice.
- For a dairy-free version, use a plant-based butter and milk alternative.
- Chilling the dough is essential for the best texture and ease of handling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If using gluten-free flour blend, ensure it contains xanthan gum or another binder for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
