1-Step 1: Prepare Your Workspace and Equipment Before you begin mixing, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Gather all your ingredients and measure them out, which makes the actual mixing process much smoother and more enjoyable.

2-Step 2: Cream the Butter and Sugar In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer on medium speed, beat them together for about 2 to 3 minutes until the mixture becomes light and fluffy. This creaming process incorporates air into the butter, which helps create that tender, melt-in-your-mouth texture. You’ll know it’s ready when the mixture looks pale yellow and has increased slightly in volume.

3-Step 3: Add the Egg Yolks and Flavorings Add the two egg yolks to the butter-sugar mixture along with the vanilla extract and salt. Beat on medium speed until everything is well combined and the mixture looks smooth and uniform. The egg yolks add richness and help bind the dough together, while the vanilla provides that warm, aromatic flavor that makes these cookies so irresistible.

4-Step 4: Incorporate the Flour Gradually add the flour to the wet ingredients, mixing on low speed just until the flour is incorporated. Be careful not to overmix at this stage, as too much mixing can develop gluten and make the cookies tough instead of tender. The dough should come together in a ball and feel soft but not sticky. If it seems too soft to handle, you can refrigerate it for about 30 minutes before shaping.

5-Step 5: Shape the Cookies Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball. Place each ball on the prepared baking sheets, leaving about 2 inches of space between them for slight spreading. You should fit about 12 cookies per standard baking sheet.

6-Step 6: Create the Thumbprint Indentations Using your thumb or the back of a small measuring spoon, press an indentation into the center of each cookie ball. Make the indentation about 1/2 inch deep and wide enough to hold a small amount of jam. Don’t press all the way through to the baking sheet, but do create a well-defined center that will hold the filling.

7-Step 7: Fill with Raspberry Jam Spoon about 1/2 teaspoon of raspberry jam into each indentation. Be careful not to overfill, as the jam will spread slightly during baking. If you prefer a neater appearance, you can bake the cookies without jam and add it after baking while the cookies are still warm.

8-Step 8: Bake to Golden Perfection Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. The cookies are done when the edges are lightly golden brown and the centers look set. Keep an eye on them during the last few minutes, as they can go from perfectly golden to overdone quickly. Rotate the baking sheets halfway through baking for even results.

9-Step 9: Cool and Serve Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set slightly so they don’t break when you move them. Transfer the cookies to a wire cooling rack to cool completely. The jam will set as the cookies cool, creating that beautiful, glossy center that makes these treats so visually appealing.