Description
These classic Thumbprint Cookies with Raspberry Preserves are buttery, tender, and perfectly sweet with a delightful jam-filled center. This recipe walks you through creating smooth dough balls, chilling for ideal texture, and baking to golden perfection. The touch of sugar coating adds a subtle crunch, making these cookies a timeless favorite for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened to room temperature
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
For Rolling (Optional)
- ½ cup granulated sugar
Filling
- ⅓ cup (105 g) raspberry jam or preserves
Instructions
- Cream the Butter: Place the softened butter in the bowl of a stand mixer or a large bowl if using a hand mixer. Beat on medium speed until the butter is creamy and smooth.
- Add Sugars: Scrape down the sides of the bowl, then add the granulated sugar and light brown sugar. Beat, gradually increasing to medium-high speed, for about 30 to 60 seconds until the mixture is well combined and fluffy.
- Incorporate Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter mixture and beat thoroughly until completely combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly blended.
- Combine Wet and Dry Ingredients: With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Pause occasionally to scrape the sides and bottom of the bowl. If the dough is too dry and crumbly or the mixer struggles, finish kneading by hand until a cohesive dough is formed.
- Form Dough Balls: Scoop the dough into 1 tablespoon-sized balls, rolling each carefully to create smooth, crack-free spheres which helps prevent thumbprint cracks during baking.
- Roll in Sugar and Make Indents: Optionally roll each dough ball in granulated sugar. Place the balls on a wax paper-lined plate or small cookie sheet. Use your thumb or the back of a teaspoon to gently press a hollow indent in the center of each ball to hold the jam.
- Chill Dough: Transfer the arranged cookie dough balls to the freezer and chill for 30 minutes to firm up, ensuring better shape retention while baking.
- Preheat Oven and Prepare Jam: Preheat your oven to 375°F (190°C). Place the jam in a microwave-safe bowl and warm briefly for 5 to 10 seconds until soft and easy to stir, but not hot.
- Fill Thumbprints: Spoon the softened raspberry jam into each indent, filling to the brim carefully without overflowing.
- Bake Cookies: Arrange the cookies on a parchment-lined baking sheet at least 2 inches apart. Bake at 375°F (190°C) for about 11 minutes or until the edges begin to turn a light golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving to achieve the best texture and flavor.
Notes
- Chilling the dough before baking helps maintain cookie shape and prevents spreading.
- Rolling the dough balls in granulated sugar is optional but adds a nice crunchy texture to the outside.
- You can substitute raspberry jam with any jam or preserves of your choice according to preference.
- Use room temperature butter for easier creaming and better dough consistency.
- Make sure not to overfill the thumbprints with jam to avoid spillage during baking.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
