Cranberry Thumbprint Cookies Recipe Easy and Delicious

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg yolk and vanilla extract until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls. Place them on the prepared baking sheets, about 2 inches apart.
Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
Fill each indentation with about 1/2 teaspoon of cranberry sauce.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust with powdered sugar once cooled.

For a different flavor, you can use raspberry or apricot jam instead of cranberry sauce.
Ensure the butter is truly softened but not melted for the best cookie texture.
Don’t overfill the thumbprint indentations, as the jam can bake over the sides.