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 blue raspberry, cookies, jam, thumbprint cookie
Preheat oven to 425 degrees F/218 degrees C . *Do NOT spray baking sheet
With an electric hand mixer, cream butter and sugar until smooth.
Add egg and beat until blended.
Sift dry ingredients together, then add to creamed 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. Spacing at least 1-2 inches apart.
Press indent into ball with the end of the handle 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 to centre of cookies to the top, but don't overfill.
Bake for 7-9 minutes or until lightly browned on the bottom.
Cool for 5 minutes, then enjoy!
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.
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📋 Raspberry Jam Cookie Recipe
Amount Per Serving
Calories 109Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
Vitamin A 118IU2%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.