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thumbprint cookies on rack

Soft and Buttery Raspberry Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews
  • Author: Erin Clarkson
  • Prep Time: 15 Minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 servings 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These quick-baked thumbprint cookies can be made in about 30 minutes. They have a soft and buttery dough, are rolled in a sparkly sugar, and then filled with your choice of jam. Thumbprint cookies can be made fresh, or the dough can be prepared and frozen ahead of time. 


Ingredients

Scale
  • 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

Instructions

  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.

Notes

If you use salted butter you can omit the salt, or just add a pinch. 

Powdered sugar is the same thing as confectioner's sugar or icing sugar - they just use different names in different places. 

Corn Starch if you are from NZ etc is what we call cornflour.