Soft and Buttery Raspberry Thumbprint Cookies
Ingredients
- 180g unsalted butter
at room temperature
- 70g powdered sugar
- ½ tsp vanilla extract or vanilla bean paste
- 190g all-purpose flour
- 20g custard powder or corn starch
- ¼ tsp salt
use a little less if you are using table salt rather than kosher salt
- Granulated sugar for rolling
- Raspberry Jam or jam of your choice - I used about 130g for 24 cookies
Directions
- 1
Preheat the oven to 325°f / 165°c. Line 1-2 baking sheets with parchment paper (I can fit 24 cookies all on one half sheet pan which is 18"x13" /45cm x33cm ).
- 2
In a medium bowl, whip together the butter, powdered sugar and vanilla with an electric hand mixer until light and fluffy, stopping to scrape the edges of the bowl to ensure it is all well mixed. This step can also be done in a stand mixer fitted with the paddle attachment.
- 3
Add the flour, custard powder, and salt, and mix until combined with the mixer. The dough will be quite soft.
- 4
Using a 1 Tbsp scoop, scoop balls of dough onto the prepared baking sheet. The dough balls will weigh about 18g each.
- 5
Place the granulated sugar in a bowl. Roll each piece of dough into a ball, then roll in the granulated sugar until evenly coated. Place onto the sheet pan, and press down lightly to make it into a hockey puck shape. They do spread a little in the oven so make sure that you leave room for this.
- 6
Using a round teaspoon sized measuring spoon or something with a rounded bottom of a similar size, make indentations in the cookies. If the spoon is sticking, dip it into the sugar first. You can also use your finger if you like but I prefer the uniform shape of something round.
- 7
Fill each cavity you have just created with jam - I do this using a teaspoon and fill almost to the top. You do not want to add too much or your thumbprint cookies can leak in the oven.
- 8
Bake the cookies for 13-14 minutes, until they are set around the edges and the jam is almost bubbling (it may not depending on the kind of jam that you use).
- 9
Remove the cookies from the oven and leave to cool completely on the pan - place the pan on a wire rack to ensure that it has enough airflow underneath.
- 10
Store cookies in an airtight container at room temperature for up to a week.
Soft and Buttery Raspberry Thumbprint Cookies
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Ratings & Reviews
Based on 59 ratings
Rating Breakdown
About this Recipe
Craving a classic cookie that's both elegant and incredibly simple to make? These Soft and Buttery Raspberry Thumbprint Cookies deliver old-fashioned charm with modern ease, perfect for any occasion.
The secret to these delightful cookies lies in the perfect balance of rich unsalted butter and finely milled flour, creating a tender crumb that practically melts in your mouth. Rolling them in granulated sugar before baking adds a beautiful sparkle and a delicate crunch, a lovely contrast to the soft interior. This thoughtful design ensures a consistently delicious bite every time.
What you'll experience is a cookie that's wonderfully soft and buttery, with a sweet, delicate flavor. Each bite offers a burst of fruity jam from the center, creating a harmonious blend of textures and tastes. The touch of vanilla extract or vanilla bean paste deepens the overall aroma, making them irresistibly inviting. Despite their impressive look, they come together quickly, making them a fantastic option for a last-minute treat.
Feel free to customize these thumbprint cookies with your favorite jam. While raspberry jam provides a lovely tartness, you can easily swap it for apricot, strawberry, or any other preserve you love to create a personalized touch. If you don't have custard powder, corn starch works perfectly as a substitute, ensuring that desirable tender texture.
These beautiful thumbprint cookies are ideal for dessert, a delightful afternoon snack, or as a thoughtful gift. Pair them with a cup of tea or coffee for a truly comforting experience.