Old-Fashioned Raspberry Thumbprint Cookies

 Instructions

1. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, powdered sugar, and vanilla extract until light, pale, and fluffy.
3. Add the flour, cornstarch, and salt. Mix gently just until a soft, smooth dough forms.
4. Scoop the dough into 1-tablespoon portions and roll into smooth balls.
5. Roll each ball lightly in granulated sugar and place on the prepared baking sheet.
6. Gently press each cookie slightly flat.
7. Use your thumb or the back of a teaspoon to create a small well in the center.
8. Fill each indentation nearly to the top with raspberry jam.
9. Bake for 13–14 minutes, until the edges are set and the jam looks glossy.
10. Allow cookies to cool completely on the baking sheet before serving or storing.

 Methods & Baking Tips

• Butter matters: Softened butter (not melted) ensures a tender, melt-in-your-mouth texture.
• Do not overmix: Mixing too long can make cookies tough instead of delicate.
• Chill if needed: If the dough feels too soft, refrigerate for 15 minutes before shaping.
• Jam choice: Thick jams work best to prevent spreading during baking.

 History & Origins

Thumbprint cookies trace their roots to European baking traditions, especially Scandinavian and Eastern European kitchens. Known as Hallongrotta in Sweden (“raspberry cave”), these cookies were designed to use simple pantry ingredients while showcasing preserved fruits made during summer months. Over time, they became holiday staples worldwide, cherished for both their beauty and simplicity.

 Formation & Texture

These cookies are formed by hand, rolled gently, and pressed to create their signature shape. The result is a shortbread-like base — buttery, soft, and slightly crumbly — paired with a sweet-tart jam center that balances every bite. The sugar-coated exterior adds a delicate crunch that contrasts beautifully with the tender interior.