Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are buttery, crisp yet tender and simply melts in your mouth. They are an all-time favorite cookie recipe, and are popular, especially during the holiday season.
Servings 15 Cookies
Calories 110kcal
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¼ cup + 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon white granulated sugar
- 3 tablespoons raspberry jam
Instructions
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper and set aside.
- Add all pupose flour, cornstarch and salt into a medium bowl and whisk to combine.
- Place butter in a large bowl and beat with a hand held electric beater, on high until creamy (about 2 minutes).
- Scrape the sides of the bowl, add confectioners sugar and vanilla extract and beat for an additional minute.
- Add the flour mixture and beat on low speed until it looks crumbly. Using your hands gently knead the dough to form a smooth ball.
- Scoop dough into 1 tablespoon measure balls and roll into a ball and flatten them lightly. Make sure that there are no cracks or seams.
- Place the granulated sugar in a small bowl and roll the dough balls in the sugar and place on the parchment lined baking sheet, spacing evenly apart.
- Use the rounded back of a teaspoon (or your thumb) to gently press an indent in the centre of the cookie dough. Repeat process for remaining dough.
- Place jam in a small microwave safe bowl and microwave for 5 to 10 seconds and stir to loosen it up (make sure not to make it hot). Spoon about ½ teaspoon to ¾ teaspoon jam into each indent filling to the brim.
- Bake for 15 to 18 minutes or the edges turn golden brown. Place baking sheet on a wire rack to cool completely.
Video
Notes
Loosen the jam for easy filling - Microwave jam for a few seconds until it is easy enough to stir, ensuring it does not get hot.
Use a teaspoon for even indentations - Although traditionally, thumbs were used to make indentations, they are uneven compared to a rounded teaspoon measure.
Fill to the brim - There is nothing like a tiny smidgen of jelly, so make sure you fill to the brim but not overflow.
Nutrition
Serving: 1 cookie | Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.4mg