Now, the fun part: shaping the dough! I use my hands to form tablespoon-sized balls and place them on a parchment-lined baking sheet. Once they are all lined up, it’s time to create the signature thumbprint. I gently press my thumb in the center of each ball, creating a small well to hold the jam. I like to make sure they’re deep enough to hold a good spoonful of raspberry jam. After that, I go ahead and fill each thumbprint with raspberry jam—don’t be shy here; a little extra jam makes for a more delicious bite!
I bake the cookies in my preheated oven for about 12-15 minutes until the edges are lightly golden. The smell while they’re baking is absolutely divine! As soon as they’re out of the oven, I let them sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. There’s nothing like watching them cool while I resist the urge to eat one right away!
Pro Tips for Best Results
From my experience, I highly recommend using room temperature butter for this recipe. It makes all the difference in achieving that perfect creamy texture. I’ve tested it using cold butter, and trust me, it just doesn’t work the same way! Also, when it comes to the jam, feel free to experiment; I’ve had great success with different flavors like apricot and even mixed berry. It’s a fantastic way to switch things up based on what I have on hand.
Another tip is to really pay attention to the baking time. I’ve made the mistake of leaving them in a few minutes too long, and they become a bit too crunchy for my liking. You want those edges crispy and the centers still soft. Lastly, don’t skip the cooling time! Allowing them to rest before moving them ensures that they hold their shape and don’t fall apart.
Common Mistakes to Avoid
One mistake I see often is overcrowding the baking sheet. I’ve made this blunder myself, thinking more cookies would fit, only to find they end up merging into one big cookie! So, make sure to give them plenty of space to spread. Another common issue is uneven thumbprints. I remember one batch where I pressed too hard or too lightly; needless to say, I ended up with some jam-less cookies, and no one likes a sad cookie.
Also, take care when filling the thumbprints with jam. I’ve accidentally spilled it over the edges, which can create a sticky mess on the baking sheet and make them harder to remove later. And remember, every oven is different! I learned this the hard way when I pulled out a batch that had burned on the edges but were still doughy in the middle. So, be sure to check them a minute or two earlier than the suggested time the first time you make them. (See the next page below to continue…)