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
