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Raspberry Shortbread Cookies

Easy raspberry shortbread cookies with buttery, tender dough and a sweet raspberry jam center. A simple thumbprint-style cookie recipe for holiday cookie trays and gift tins.
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Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 20 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (225 g)
  • 1/2 cup powdered sugar 60 g
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 2 cups all-purpose flour 250 g
  • 2 tbsp cornstarch 16 g
  • 1/2 cup seedless raspberry jam 160 g
  • 1 tbsp powdered sugar for dusting (optional)

Method
 

  1. Heat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, stir the butter and powdered sugar until smooth and creamy. Mix in the vanilla and salt.
  3. Add the flour and cornstarch and stir gently until a soft dough forms.
  4. Cover the bowl and chill the dough for 20 minutes.
  5. Scoop about 1 tbsp of dough, roll into a ball, and place on the baking sheet 2 inches (5 cm) apart.
  6. Press a deep dent in each ball with your thumb, then fill each with about 1/2 tsp of raspberry jam.
  7. Bake for 16 to 18 minutes, until the edges are light golden.
  8. Cool on the pan for 10 minutes, then move to a wire rack. Dust with powdered sugar if you like.

Notes

  • Use thick jam so it does not bubble over in the oven.
  • Chill the dough so the cookies hold their shape.
  • Store in an airtight container for up to 5 days, or freeze for up to 2 months.