Raspberry thumbprint cookies – a recipe for small, crispy cookies with raspberry jam, inspired by the Swedish hallongrottor. These small, round, crispy cookies are so delicious and really quick and easy to make.
The dough is very similar to my one dough, 3 kinds of cookies, but instead of slicing it into flat cookies, the dough is rolled into balls with an indent in the middle that is filled with jam. I baked them with homemade raspberry jam, but any jam works. You can also use my cranberry sauce with orange. I made the dough with a mix of plain and light wholemeal flour, which gives a slightly darker colour and a little more bite and flavour.
The recipe makes about 20 cookies, but you can easily make a double batch and freeze half of the dough or half of the baked cookies. Enjoy!
Raspberry thumbprint cookies
Ingredients
Instructions
Raspberry thumbprint cookies
Preheat the oven to 200°C (fan).
Stir butter, sugar and vanilla sugar together in a bowl. This is easiest with your hands or a spatula. Mix the flours and baking powder and work it into the dough until smooth and combined (like a shortcrust pastry).
Divide the dough into 20 equal pieces and roll each into a ball. Place them on a baking tray lined with baking paper. Make an indent in each ball with your index finger and fill it with jam (don’t overfill).
Bake for about 15 minutes until lightly coloured. Let the cookies cool on a wire rack and keep them in an airtight cookie tin. Enjoy!
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