Buttery and crisp raspberry thumbprint cookies with a sweet vanilla icing perfect for Valentine’s Day or anytime you want a little colorful treat.

Scale

1 cup softened butter

3/4 cup sugar, divided (1/2 cup for dough, 1/4 cup for rolling)

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

2/3 cup seedless raspberry jam

Icing Ingredients:

1/2 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1 1/2 teaspoons water

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1. Cream softened butter with 1/2 cup sugar and vanilla until light and fluffy.

2. Beat in the egg until smooth.

3. In a separate bowl, mix flour, baking powder, and salt.

4. Gradually add dry mixture to the butter mixture until combined.

5. Chill dough for 1 hour.

6. Preheat oven to 350°F and line baking sheets with parchment.

7. Roll dough into 1-inch balls and coat each in remaining sugar.

8. Place cookies 2 inches apart on sheets.

9. Make an indentation in the center of each with your thumb or the back of a spoon.

10. Bake 13–16 minutes until edges turn golden.

11. Cool cookies completely on wire racks.

12. Microwave jam until melted, then spoon into centers of cooled cookies.

13. Whisk confectioners’ sugar, vanilla, and water for icing until smooth.

14. Drizzle icing over cookies and let it set before storing.

Chill dough for exactly one hour to prevent stickiness or crumbling.

Warm the jam before filling for smooth, glossy centers.

Icing may pick up a light pink tint from the jam — this is normal.

Rolling cookies in sugar adds extra sparkle and texture.

Makes about 42 cookies. Best stored in an airtight container with parchment between layers.