These simple and delicious Raspberry Jam Cookies are classic thumbprint cookies filled with raspberry preserves and baked to perfection. This recipe uses brown sugar for a depth of flavor like no other jam cookie you've ever had. The taste will transport you right back to your childhood.
Preheat oven to 425 degrees F/218 degrees C . *Do NOT spray baking sheet
In a large bowl, with an electric hand mixer, cream butter and sugar on medium speed until smooth.
Add egg and beat until blended.
Sift dry ingredients together, then add flour mixture to creamed butter mixture.
* I recommend you let the dough sit for 15 minutes before rolling into balls (it helps to prevent cracking)
Form into 1-inch balls. Space balls of dough at least 1-2 inches apart on ungreased cookie sheet.
Press indent into ball with the end of a wooden spoon (dipped in powdered sugar.) Be sure not to push too far down or the bottoms of the cookie will be too thin. You could also use the back of melon baller, spoon or your finger or thumb.
Add jam filling to centre of cookies to the top, but don't overfill.
Bake cookies for 7-9 minutes or until lightly browned on the bottom.
Cool for 5 minutes, then move to a wire rack to continue cooling. Enjoy!
Sprinkle with powdered sugar, if desired.
Freezing: These freeze well. If you stack them, be sure to add parchment paper between the layers to avoid sticking.