Raspberry Thumbprint Cookies Recipe
Raspberry thumbprint cookies are soft and buttery shortbread sugar cookies filled with seedless raspberry jam. Enjoy these bite sized thumbprint cookies plain, dusted in powdered sugar or with a sweet glaze. They’re simple, easy to make and deliciously delectable cookies.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 small cookie scoop (1 tbsp, 15 ml)
Ingredients
- 2¼ cups (270 g) all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup (100 g) granulated sugar for rolling, optional
- ½ cup (120 ml) raspberry jam, warmed slightly
Instructions
- In a mixing bowl, whisk the flour, cornstarch and salt together until well combined.2¼ cups (270 g) all purpose flour , 2 teaspoons cornstarch, ½ teaspoon salt
- Heat the cold, sliced butter in a microwave safe bowl for 20 seconds to slightly soften the butter.Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter with the sugar and light brown sugar until well combined. This takes about 3 - 4 minutes on medium speed. On low, mix in the egg yolk and vanilla extract until well combined. Mix the dry ingredient into the wet ingredients until just combined.1 cup (226 g) cold unsalted butter, sliced , ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Using a small tablespoon sized cookie scoop, scoop the cookie dough and roll into a smooth cookie dough ball. If you would like to cover the cookie dough in sugar, roll each cookie dough ball into a bowl of sugar until fully coated. Use a small ¼ teaspoon sized measuring spoon to press a “well” into the center of the the cookie. Cover the dough and chill in the freezer for 30 minutes or fridge for 60 minutes.½ cup (100 g) granulated sugar for rolling, optional
- While the cookies chill, preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. Scoop seedless raspberry jam into the wells of each chilled thumbprint cookie. Place 15 cookies onto the lined baking sheet. Bake the raspberry thumbprint cookies for 10 -14 minutes. The bottom of the cookies will be very lightly golden brown.½ cup (120 ml) raspberry jam, warmed slightly
- Remove the cookies from the oven onto a cooling rack. After 10 - 15 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature. Once the cookies have cooled, dust the cookies with powdered sugar or top with a glaze.
Notes
Store: These cookies can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.
Glaze: If you would like to top the cookies with a vanilla glaze, mix 1 cup (120 g) powdered sugar with ½ teaspoon vanilla extract and 1 - 2 tablespoons (15 - 30 ml) milk until smooth and well combined. Drizzle on top of the fully cooled cookies and enjoy.
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