Why do my thumbprint cookies crack when I press the well?

The dough is too cold or slightly too dry. Press the wells right after rolling, while the dough is soft, and chill the shaped cookies afterward. If cracks still appear, pinch them closed with your fingers, or work a teaspoon of milk into the dough to relax it.

Can I use preserves instead of jam in raspberry thumbprint cookies?

Seedless jam works best because it is smooth, fills the well in one spoonful and sets glossy. Preserves with fruit pieces can slump and overflow. If preserves are what you have, stir them well, warm them briefly and fill the wells level rather than heaped.

Why is there cornstarch in the dough?

Cornstarch softens the crumb, giving the cookies a tender, melt away texture closer to shortbread. It also slows spreading in the oven, which helps the cookies keep their round shape and their wells. You can replace it with the same amount of flour, but the crumb will be firmer.

Can I freeze thumbprint cookies before baking?

Yes, and it is the best way to bake ahead. Shape the balls, roll in sugar and press the wells, then freeze solid on a tray and bag for up to 2 months. Bake from frozen, adding about 2 minutes before filling with jam and finishing the bake.

How do I keep the wells from disappearing in the oven?

Chill the shaped cookies for 30 minutes before baking so the butter firms up. If a well still puffs during baking, press it back down gently with the back of a round teaspoon the moment the tray comes out, while the cookie is hot and soft, then top up the jam.

Raspberry Thumbprint Cookies With Deep Jam Wells

Ingredients

Scale

1 cup (227 g) unsalted butter, softened
2/3 cup granulated sugar, plus 1/4 cup for rolling
1 large egg yolk, at room temperature
1 1/2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour, spooned and leveled
2 tablespoons cornstarch
1/2 teaspoon fine sea salt
1/2 cup seedless raspberry jam

Cook Mode Prevent your screen from going dark

Instructions

Beat the butter and 2/3 cup sugar in a large bowl until pale and fluffy, about 2 minutes. Beat in the egg yolk and vanilla until smooth and glossy.
Whisk the flour, cornstarch and salt together. Add to the butter mixture and mix on low just until a soft dough forms and no dry flour remains.
Scoop the dough into 1 tablespoon balls, about 18 g each, and roll them smooth between your palms. Roll each ball in the extra 1/4 cup sugar and place 2 inches apart on parchment lined baking sheets.
Press a deep well into the center of each ball with your thumb or the round end of a wooden spoon handle, going about two thirds of the way down. Pinch any cracks back together.
Chill the shaped trays for 30 minutes so the cookies hold their shape and the wells stay open.
Heat the oven to 350°F. Stir the jam until smooth, warming it for 10 seconds in the microwave if it is stiff. Fill each well with about 1/2 teaspoon of jam, level with the top of the well.
Bake 13 to 15 minutes, until the edges are set and the bottoms are pale gold. The tops should stay pale.
If any well puffed up, press it gently with the back of a round teaspoon while the cookies are hot, and top up with a small dot of jam. Cool on the pan for 10 minutes, then move to a rack.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1
Calories: 112
Sugar: 8
Sodium: 55
Fat: 6
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 15
Fiber: 0
Protein: 1
Cholesterol: 20