Best Raspberry Thumbprint Cookie Recipe
These classic Raspberry Thumbprint Cookies combine the buttery goodness of shortbread cookies with the sweet tanginess of raspberry preserves, creating a delightful treat that's perfect for your cookie exchange or as a festive addition to your holiday platter.
Servings: 24 cookies
Calories: 108kcal
Ingredients
- 6 tbsp unsalted butter at room temperature
- ½ cup granulated sugar
- 1 egg
- 2 tbsp canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ tsp salt
- ½ cup raspberry jam or preserves
Instructions
- Add the butter and sugar to a large bowl or the bowl of a stand mixer and cream until light and fluffy. (Alternatively, you can use an electric mixer and beat everything together in a large bowl.) Beat in the egg, oil, and vanilla, scraping down the sides of the bowl as you go.
- In a separate bowl, combine the flour, cornstarch, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix until combined.
- Wrap the dough in plastic wrap and chill for at least 1 hour (or overnight) in the refrigerator to make the dough easier to handle, and to help prevent the cookies from spreading.
- Roll the dough into 1-inch balls, making sure to make the balls smooth, and place on a parchment-lined sheet pan, about 2 inches apart. (Try to make the dough balls as evenly sized as possible to avoid any cookies from being over or undercooked.)
- Using a small measuring spoon, make a circular indentation in the center of each cookie.
- Add ¼ teaspoon of raspberry jam or preserves to each cookie.
- Bake the cookies for 8-10 minutes at 350 degrees F, or until the edges of the cookies are lightly browned. Allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to cook completely.
Notes
- For best results, chill the dough for at least 1 hour prior to forming the dough balls and baking.
- Mix it up by trying out different flavors of jam or fillings.
- Don't skip the cornstarch - it will help tremendously in preventing these cookies from spreading while baking.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 70mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg
