High Altitude Raspberry Thumbprint Sugar Cookies
A high altitude recipe for soft raspberry thumbprint sugar cookies, with a soft and chewy sugar coated cookie and raspberry jam filling.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- ¾ cup powdered sugar
- ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup cold unsalted butter, cut into tablespoons
- 2 large egg yolks (save the whites for another use)
- 1 ½ tsp vanilla bean paste or vanilla extract
- 1 tsp almond extract, optional
- ¼ cup granulated sugar, for rolling the dough balls
- ⅓ cup seedless raspberry jam (see note)
Instructions
- In a large bowl, whisk together the flour, corn starch, powdered sugar, baking powder and salt, until well combined.
- Add the cold butter pieces, and use a pastry cutter to cut the butter into the flour mixture until very small pieces of butter remain, and the mixture is crumbly.
- Add the vanilla, almond extract and egg yolks, and stir in to moisten the dry ingredients, then use your hands to work the moisture in until it comes together into a soft dough.Tip: If you're having a hard time getting the dough to come together, your egg yolks may be on the small side, and you may need to add more moisture, either with another egg yolk, or a very small amount of milk.
- Divide the dough into 18 equal portions. TIP: This is easiest to do if you weigh all the dough, divide that number by 18, then weigh out each portion. So if you have 21 ounces of dough, you would weigh out around 1.2 ounces of dough per cookie.
- Roll each portion of dough into a ball, then coat the dough balls in the 1/4 cup of granulated sugar. Press the bottom of a measuring spoon into each dough ball to indent the center.
- Stir the raspberry jam thoroughly, so that it's very smooth, not chunky. Fill the centers of each of the cookies with about 1 teaspoon of the jam.
- Chill the unbaked cookies in the refrigerator for 1 hour, to help prevent them spreading too much as they bake.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with a piece of nonstick baking paper or parchment paper.
- Place the chilled cookies 3 inches apart on the baking sheet. Bake for about 11 minutes, just until the edges are set, and the color is a pale golden brown. Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
The baked cookies should be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3-6 months.
If you can't find seedless raspberry jam, simply press the jam through a mesh strainer to remove the seeds.
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