Finally, I carefully fill each indentation with about half a teaspoon of raspberry jam. Using seedless jam is my strong preference, as seeds can burn. I use a small spoon, but a piping bag makes it incredibly neat. Then, into a preheated 350°F oven they go for 14-16 minutes. Watch for just the faintest golden brown around the bottom edges. They’ll look soft in the middle, but that’s okay—they firm up beautifully as they cool on the wire rack. The smell as they bake is absolutely divine.
Pro Tips for Best Results
My number one tip is all about the butter. I tested this three different ways: with cold butter, overly soft butter, and properly softened butter. The properly softened butter created cookies that were tender and held their shape perfectly. If your butter is too warm, the dough will be greasy and your cookies will spread. If you’re in a hurry, you can cut the cold butter into small cubes and let it sit for 15 minutes—it works in a pinch.
Don’t skip the salt. I know it seems like a small amount, but it makes a huge difference. It’s the secret ingredient that heightens the butter flavor and balances the sweetness of the jam. Using unsalted butter lets you control the salt level precisely. I once used salted butter by accident and skipped the added salt, and the cookies tasted strangely flat and one-dimensional in comparison.
For the most beautiful presentation, wait until the cookies are completely cooled before filling the thumbprints if you’re using a runny jam. I learned this the hard way when my first batch’s jam bled into the cookie. Alternatively, if you want the jam baked in (which I usually do for that glossy, set look), use a thicker, high-quality jam and don’t overfill. A little goes a long way, and it prevents a sticky, lava-like overflow onto your baking sheet.
Common Mistakes to Avoid
The first time I made these, I overmixed the dough after adding the flour. I was using my electric mixer the whole time, thinking it would save effort. Big mistake. What I got were dense, tough little hockey pucks instead of delicate, crumbly cookies. Now, I mix the flour in by hand just until no dry streaks remain. The dough might seem a bit shaggy, but it comes together when you roll it. Trust me, the hand-mixing step is worth the extra minute. (See the next page below to continue…)