📋 Raspberry Jam Cookie Recipe

5 from 10 votes

📋 Raspberry Jam Cookie Recipe

These simple and delicious Raspberry Jam Cookies are classic thumbprint cookies filled with raspberry preserves and baked to perfection. This recipe uses brown sugar for a depth of flavor like no other jam cookie you've ever had. The taste will transport you right back to your childhood.

Course Dessert, Snack

Cuisine American, Canadian

Keyword cookies, jam, raspberry, thumbprint cookie

Special Diet Vegetarian

Prep Time 10

Cook Time 8

resting time 15

Total Time 33

Servings cookies

Calories 109kcal

Author Terri Gilson

Ingredients

¾ cup unsalted butter
1 cup brown sugar
1 whole egg
¼ teaspoon salt
½ teaspoon cream of tartar
2 cups flour
½ teaspoon baking soda
1 cup seedless raspberry jam * can substitute strawberry jam

Garnish (optional)

powdered sugar for sprinkling

US Customary - Metric

Instructions

Preheat oven to 425 degrees F/218 degrees C . *Do NOT spray baking sheet
In a large bowl, with an electric hand mixer, cream butter and sugar on medium speed until smooth.
Add egg and beat until blended.
Sift dry ingredients together, then add flour mixture to creamed butter mixture.
* I recommend you let the dough sit for 15 minutes before rolling into balls (it helps to prevent cracking)
Form into 1-inch balls. Space balls of dough at least 1-2 inches apart on ungreased cookie sheet.
Press indent into ball with the end of a wooden spoon (dipped in powdered sugar.) Be sure not to push too far down or the bottoms of the cookie will be too thin. You could also use the back of melon baller, spoon or your finger or thumb.
Add jam filling to centre of cookies to the top, but don't overfill.
Bake cookies for 7-9 minutes or until lightly browned on the bottom.
Cool for 5 minutes, then move to a wire rack to continue cooling. Enjoy!

Garnish

Sprinkle with powdered sugar, if desired.
Freezing: These freeze well. If you stack them, be sure to add parchment paper between the layers to avoid sticking.

Notes

Brown Sugar. Using light brown sugar vs dark brown sugar makes a HUGE difference in the look of these cookies. If you want them lighter like the main photos, use a light brown sugar and for darker cookies (as in the process photos), use a dark brown sugar. Either way they taste amazing!

Tips for Success:

- Keep the dough soft. Once the cookie dough is made, cover and let it rest for at least 15 minutes at room temperature, so that the dough will be easier to handle and less sticky.

- Use the back of wooden spoon dipped in powdered sugar (or icing sugar, as we like to call it in Canada) to make an imprint. You can use your thumb but I found this much more effective for getting a uniform print.

- Then spin it around a little to make it wider (pressing outwards from the center).

- And be sure you don't press down to the very bottom of the cookie or it will be too thin .

Nutrition