These raspberry thumbprint cookies are buttery, rich and meltingly tender. Like a super soft, melty shortbread, these raspberry jam cookies are so quick and easy and taste amazing.
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer or electric mixer
mixing bowl
1 tablespoon cookie scoop
Baking sheet
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking sheet or cookie sheet with baking paper.
Make the dough: Beat together the butter and sugar until pale and creamy (you can use a stand mixer with paddle attachment or an electric handheld beater on medium speed for this).
Add the vanilla and mix through.
In a separate bowl, whisk together the flour, cornflour and salt
Add the flour mixture to the butter mix in 3 parts, gently mixing between each until just incorporated (see notes #3).
Shape dough: Use a cookie scoop (approximately 1 tablespoon) and roll 1-inch balls of dough then place them on the prepared tray.
Use your thumb to press a deep indent (slowly) into the cookie dough balls and fill them with raspberry jam.
Bake: Bake for 10 minutes until just starting to turn golden on the edges, then let them cool for 10 minutes before transferring to a wire rack to cool completely.
For the lemon icing / glaze: Sift the icing sugar into a bowl, then mix with the lemon juice. Use a spoon or piping bag to drizzle it over the cooled cookies.
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Notes
Weigh the flour: Too much flour and the cookies will become dry or tough so I always recommend investing in a kitchen scale. If you don’t have scales and want these cookies now, spoon the flour into your cup measure, then use the back of a knife to scrape off the excess.
All ovens vary: What takes 10 minutes in my oven, may take 9 or 11 in yours. I recommend baking a test cookie first.
Make sure everything is fully incorporated in the dough as there is a delicate balance here between the flour holding it together and the butter wanting to melt when it bakes. If you notice some cookies spread it's because there was more butter than flour so you want to mix the dough well without overmixing it and making the cookies tough. It's not difficult, just worth noting.
Storage: Store the cookies in an airtight container at room temperature for up to a week. They can be frozen as well.
Almond flavour: For the classic almond raspberry combination swap the vanilla extract for 1 tsp almond extract.
Other flavours: You can fill the dent with nearly any spread you like. Strawberry or apricot jam also work really well.
Calories: 120kcal
Author: Marie Roffey
Course: Dessert
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.