Raspberry Thumbprint Cookies
Description: These Raspberry Thumbprint Cookies are soft, buttery, and lightly sweet, with a bright pop of raspberry in the centre. The dough comes together quickly with simple ingredients, and the combination of powdered sugar, vanilla, and a touch of almond flour gives the cookies a tender, almost melt-in-your-mouth texture.
Ingredients
- 225 g softened butter
- 130 g powdered sugar
- 1 egg
- 1 tbsp vanilla
- ½ tsp salt
- 270 g all-purpose flour
- 25 g almond flour
- 50 g raspberry jam
Instructions
- Line a baking sheet with parchment paper and set aside
- To make the cookies, start by beating your butter & sugar until pale and fluffy. About 3 minutes
- Add the egg & vanilla and mix till combined
- Add your salt, flour and almond flour and fold this in until just incorporated. You are left with a relatively sticky and soft dough, that’s normal!
- Make 1 tbsp or 30-35gr dough balls and place them on your prepared baking sheet, about 2-3cm apart from each other. This will yield about 20 cookies
- Roll each cookie into granulated sugar
- Press the back of a teaspoon (or your thumb) in the middle of your cookie dough balls to flatten your cookies and create a well in the middle
- Chill your cookie dough in the fridge for at least 1 hour to overnight. This will allow the butter to set and will prevent the cookies from spreading too much
- Fill each well of each chilled cookie with raspberry jam
- Preheat your oven to 170C
- Bake your chilled cookies for 10-12 minutes or until the edges are just starting to brown.
- Let them cool for 5 minutes before transferring them to a tray to cool completely
- Dust your chilled cookies with powdered sugar and enjoy!