“`html
If you’ve ever dreamed of the perfect cookie that’s both tender and melt-in-your-mouth, then you absolutely need to try this Soft and Buttery Raspberry Thumbprint Cookies Recipe. These delightful treats combine the richness of soft, buttery dough with the vibrant burst of raspberry jam, creating a cookie that feels like a warm hug in every bite. Whether you’re baking for a special occasion or just indulging your sweet tooth, these cookies will quickly become a favorite in your collection.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—just a handful of staple ingredients that come together to craft those irresistibly soft and buttery thumbprint cookies. Each ingredient plays a crucial role, from the creamy butter that provides tenderness, to the custard powder that ensures a delicate crumb texture and a subtle richness.
- 180g unsalted butter, at room temperature: The foundation for that soft, melt-in-your-mouth texture and buttery flavor.
- 70g powdered sugar: Adds gentle sweetness and helps keep the dough light and fluffy.
- ½ tsp vanilla flavoring or vanilla bean paste: Infuses the dough with warm, aromatic notes that complement the raspberry jam beautifully.
- 190g all-purpose flour: The essential structure builder for your cookies.
- 20g custard powder or corn starch: Helps create a tender crumb and gives a slight custardy richness to the cookie.
- ¼ tsp salt: Balances the sweetness and enhances all the other flavors; reduce slightly if using table salt.
- Granulated sugar for rolling: Adds a subtle crunch and sparkle to the cookie’s exterior.
- 130g Raspberry Jam or jam of your choice: The jewel in the center, delivering fruity, tangy sweetness in every bite.
How to Make Soft and Buttery Raspberry Thumbprint Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by heating your oven to 325°F (165°C) and lining one or two baking sheets with parchment paper. I find a half sheet pan (about 18″x13″) fits all 24 cookies perfectly, allowing them space to bake evenly without crowding.
Step 2: Cream the Butter, Sugar, and Vanilla
In a medium bowl, beat the room temperature butter, powdered sugar, and vanilla until light and fluffy. This aeration is key for that soft texture in your cookies. Don’t forget to scrape the bowl edges occasionally to mix everything evenly—using a stand mixer with a paddle attachment works wonders here too!
Step 3: Add Dry Ingredients and Combine
Next, incorporate the all-purpose flour, custard powder, and salt into the butter mixture. Mix just until combined—your dough will be soft and slightly delicate. Resist the urge to overmix; you want to keep it tender.
Step 4: Shape and Sugar-Coat the Dough
Using a tablespoon scoop, portion out balls of dough weighing about 18 grams each. Roll each ball in granulated sugar for a touch of crunch and a pretty sparkly finish. Then place them on your lined baking sheet and gently flatten each into a hockey puck shape—remember to give each cookie enough space to spread during baking.
Step 5: Create the Thumbprint Indentation
Dip a teaspoon or any round-bottomed utensil into sugar to prevent sticking, then press a shallow indentation into the center of every cookie. This classic thumbprint spot is where the magic happens, transforming these soft kisses of dough into sweet fruit-filled delights. If you prefer, you can use your finger, but the spoon provides a lovely even shape.
Step 6: Fill with Raspberry Jam
Spoon a small dollop of raspberry jam into each indentation, filling it just near the top but ensuring you don’t overload and risk spills during baking. The jam will soften and bubble slightly, infusing the cookie with gorgeous color and flavor.
Step 7: Bake to Perfection
Bake your cookies for about 13 to 14 minutes, watching for the edges to set and the jam to become luscious and nearly bubbling. Don’t worry if it doesn’t bubble wildly—some jams behave differently in the heat, but the flavor remains spectacular.
Step 8: Cool and Enjoy
Once baked, transfer the baking sheet to a wire rack and let the cookies cool completely. This airflow prevents sogginess and ensures every bite stays soft and buttery with just the right texture. Once cooled, you’re ready to dig in or store them for later enjoyment.
How to Serve Soft and Buttery Raspberry Thumbprint Cookies Recipe
Garnishes
For an extra special touch, sprinkle a light dusting of powdered sugar over cooled cookies or add a fresh raspberry perched elegantly atop the jam center. A little zest of lemon peel can also brighten the jam’s fruity punch and add a lovely visual pop.
Side Dishes
Pair these cookies with a warm cup of tea or rich coffee for a cozy afternoon treat. They also complement a glass of chilled milk, balancing the sweetness with a refreshing finish. For grown-up gatherings, serve alongside a light dessert wine or sparkling water infused with berries.
Creative Ways to Present
Present your cookies on a charming vintage plate or a rustic wooden board for an inviting look. For parties, arrange them around a small bowl of extra raspberry jam or whipped cream for dipping. You can also stack them in a jar tied with a ribbon to give as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Soft and buttery raspberry thumbprint cookies stay fresh and delicious when stored in an airtight container at room temperature. They’ll keep their tenderness and flavor beautifully for up to one week—perfect for making ahead and nibbling throughout your busy days.
Freezing
If you want to save some for later, freeze the unbaked dough balls arranged on a tray until firm, then transfer to a freezer-safe bag. Alternatively, freeze fully baked, cooled cookies in a sealed container. Either way, they’ll keep well for up to three months and thaw quickly when you’re ready.
Reheating
To bring your frozen or stored cookies back to fresh-from-the-oven bliss, warm them gently in a low oven (around 300°F / 150°C) for a few minutes. This melts the butter slightly and refreshes the soft and buttery texture while warming the jam just enough to be irresistible.
FAQs
Can I use different types of jam for this Soft and Buttery Raspberry Thumbprint Cookies Recipe?
Absolutely! While raspberry jam offers a classic tart sweetness, feel free to experiment with strawberry, apricot, or even blackberry jam. Each variation will bring its own delightful flavor twist.
What if I don’t have custard powder? Can I substitute something else?
Yes! Corn starch is a fantastic substitute that helps keep the cookies tender and soft. It won’t alter the flavor much but still contributes to that melt-in-your-mouth texture.
Why does the dough stay soft instead of firm?
This dough is intended to be soft and pliable, which is what makes the resulting cookies so tender and buttery. Handling it gently and not overworking the dough ensures the best texture.
How do I prevent the jam from leaking during baking?
Using just the right amount of jam—about a teaspoon per cookie—and not overfilling the thumbprint indentations helps prevent leaks. Also, gentle pressing to create a well-defined indentation gives the jam a snug place to stay.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but keep in mind the texture may vary slightly. Using a blend with xanthan gum often helps maintain structure and softness.
Final Thoughts
This Soft and Buttery Raspberry Thumbprint Cookies Recipe is genuinely one of those comforting classics that wins hearts at first bite. With its perfect balance of tender dough and fruity jam, these cookies are sure to brighten your baking repertoire and bring smiles to everyone lucky enough to taste them. So go ahead, grab your mixing bowl, and start making memories one buttery, rosy thumbprint at a time!
“`
Print
Soft and Buttery Raspberry Thumbprint Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Soft and Buttery Raspberry Thumbprint Cookies are delicate, melt-in-your-mouth treats filled with sweet raspberry jam. Featuring a tender, buttery dough coated in crunchy granulated sugar, these cookies are perfect for any occasion and easy to make with simple ingredients.
Ingredients
Cookie Dough
- 180g unsalted butter, at room temperature
- 70g powdered sugar
- ½ tsp vanilla flavoring or vanilla bean paste
- 190g all-purpose flour
- 20g custard powder or corn starch
- ¼ tsp salt (use a little less if using table salt instead of kosher salt)
For Coating and Filling
- Granulated sugar for rolling
- 130g Raspberry Jam or jam of your choice
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line one or two baking sheets with parchment paper; a half sheet pan (18″x13″) fits all 24 cookies comfortably.
- Mix Butter and Sugar: In a medium bowl, whip together the unsalted butter, powdered sugar, and vanilla using an electric hand mixer until light and fluffy. Scrape down the bowl edges often to ensure even mixing. A stand mixer with a paddle attachment can also be used.
- Add Dry Ingredients: Add the all-purpose flour, custard powder (or corn starch), and salt to the butter mixture. Mix just until combined; the dough will be soft.
- Shape Dough Balls: Using a 1 tablespoon scoop (about 18g per scoop), portion out balls of dough onto the prepared baking sheet.
- Coat with Sugar: Place granulated sugar in a bowl. Roll each dough ball first into a smooth ball, then roll it in the sugar until fully coated. Place each sugar-coated ball on the baking sheet and press down slightly to form a puck shape. Leave room between cookies for slight spreading.
- Create Indentations: Use a rounded teaspoon or similar sized tool dipped in sugar to gently press an indentation into the center of each cookie. This is where the jam will go. You can also use your finger, but a tool helps keep shape uniform.
- Fill with Jam: Spoon about one teaspoon of raspberry jam into each indentation, filling close to the top but not overflowing to prevent leaking during baking.
- Bake: Bake in the preheated oven for 13-14 minutes, until the edges are set and the jam is nearly bubbling (some jams might not bubble visibly).
- Cool: Remove from oven and allow cookies to cool completely on the baking sheet placed on a wire rack to ensure airflow underneath, helping the cookies set firmly.
- Store: Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- If substituting table salt for kosher salt, reduce the salt amount slightly to avoid oversalting.
- Rolling the dough balls in granulated sugar adds a pleasant crunchy texture.
- For uniform thumbprints, dipping the tool used to press in sugar prevents dough from sticking.
- Use a light hand when pressing the dough balls to maintain thickness and prevent over-spreading.
- These cookies freeze well; store in an airtight container with parchment between layers before freezing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
