Thumbprint Cookies Recipe (Raspberry Jam)

  • Preparation 15 min
  • Cooking 12 min
  • Servings 12
  • Freezing Absolutely

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Dough

  • 113 g (½ cup) unsalted butter, softened
  • 50 g (¼ cup) sugar
  • 2 tsp (10 ml) vanilla extract
  • 140 g (1 cup + 3 tbsp) all-purpose flour
  • 1 ½ tbsp cornstarch
  • 1 tsp baking powder
  • 1 pinch of salt

Filling

  • 2 to 4 tbsp smooth jam, raspberry preferred

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Preparation

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Using a stand mixer fitted with the paddle, or a hand whisk, cream the softened butter and sugar until light, then beat in the vanilla.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder and salt.
  • Add the dry ingredients to the butter mixture and mix on low speed just until it comes together into a ball with the texture of modelling clay. Add 1 tbsp of flour if the dough is too sticky.
  • Refrigerate the dough for 15 minutes: it firms up slightly and becomes far easier to handle.
  • Divide the dough into 12 equal balls and space them out on the prepared sheet.
  • Press your thumb into the centre of each ball, down to the halfway point, to hollow out a real compartment. Press firmly, without flattening the whole cookie.
  • Spoon slightly less than ½ tsp of jam into each well, depending on its size.
  • Bake for 10 to 12 minutes, until the edges are just starting to turn golden.
  • Let the cookies rest on the sheet for 15 minutes so they set and the jam firms up, then transfer them to a wire rack.