Buttery thumbprint cookies filled with raspberry jam.
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1 egg yolk
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 65 grams (1/4 cup) raspberry jam
- Line two cookie sheets with baking paper or parchment paper.
- In a large mixing bowl, add butter and sugar and beat using an electric mixer on medium speed until combined and creamy. Add vanilla and egg yolk and beat briefly, just until combined.
- Add flour, baking powder and salt and beat briefly until a soft cookie dough forms. It may appear dry and crumbly. Just use a spatula (or your hands) to give it a good stir and a soft cookie dough should form.
- Scoop balls of cookie dough (approximately 1.5 tablespoons each) and roll them into smooth balls using your hands. Place cookies on prepared trays, leaving room for them to spread out.
- Use your finger or thumb to press a shallow indent in the middle of each ball of cookie dough, about one third of the way into the cookie (see photo below). Fill each hole with jam (approximately 1/4 teaspoon per cookie).
- Place cookies in the fridge for 30 minutes to chill. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Bake cookies for 11-12 minutes or until the cookies naturally spread out and are slightly golden on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely. Top up holes with extra jam, if desired.
Jam: You can use any flavour jam you like. Or you can bake your cookies without a filling and once they’re cooled, add things like lemon curd, Nutella, caramel or ganache.
Cooking spreading: I recommend doing one tester cookie first. If your cookie spreads too much, consider chilling your dough for an extra 30 minutes and then try again.
Storage: Once baked these cookies are best kept in an airtight container at room temperature.