Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons seedless raspberry jam
- Optional: Powdered sugar for dusting
Instructions
- In a medium mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Use a hand mixer or a sturdy whisk for about 2 minutes. Add the egg yolk and vanilla extract, then beat again until fully incorporated. The mixture should look pale and creamy.
- Whisk the salt into the all-purpose flour. Gradually add the flour to the wet ingredients, stirring with a spatula or wooden spoon until a soft dough forms. Do not overmix, as this can make the cookies tough. If the dough feels too soft to handle, chill it in the refrigerator for 10 to 15 minutes.
- Scoop about one tablespoon of dough and roll it into a smooth ball between your palms. Place the balls on a piece of parchment paper cut to fit your air fryer basket. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each ball. Fill each “thumbprint” with about 1/2 teaspoon of raspberry jam.
- Preheat your air fryer to 320°F (160°C). Carefully place the parchment paper with the cookies into the air fryer basket. Air fry for 7 to 9 minutes, or until the edges are just barely starting to turn golden brown. The cookies will still look slightly soft in the center, but they will firm up as they cool.
- Remove the basket from the air fryer and let the cookies sit inside for 5 minutes. This allows them to set so they don’t break when handled. Carefully transfer them to a wire rack to cool completely. Once cool, dust them with powdered sugar if desired and enjoy!
- Cook Time: 23 minutes