There is just something so good about warm berry jam and a sugar cookie combo. These cookies only use 8 ingredients to make both the jam and base of the cookie and they take less than 15 minutes to prep, which is why I make them weekly. Plus they’re so delicious. They won’t last long.
These cookies are soft on the inside and a little crispy on the outside. My preference is to make my own jam since I know exactly what is going into it and most jams use cane sugar. If you plan to use already made jam or preserves, just be sure to check the labels.
If you are like me and want to make your own jam, it’s super simple and takes less than 10 minutes! I love to add chia seeds in my jam for some added healthy fats and lemon to give it a bit of zest. If you notice your jam is too watery for some reason, let it sit on low heat for a little while longer and it will thicken.
While the jam cooks on the stove, you can make the cookie base. It is just 3 ingredients and once made you can place the cookies on a tray with parchment paper and make divots or thumbprints using the back of a spoon. When the jam is done and it is the consistency you want, you will place it in the imprints. You will want to put the jam on before the cookie bakes.
Substitution ideas:
- Raspberries; you can use other berries like strawberries or blackberries or typical jam fruits like apricot or fig
Raspberry Jam Thumbprint Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Jam
- 1 cup raspberries (frozen or fresh)
- 1 tbsp honey
- 1/4 tsp vanilla extract
- 1/2 tbsp chia seeds
- 1/2 tbsp lemon juice
Cookie
- 1 cup almond flour
- 1/8 cup maple syrup
- 1/8 cup coconut oil, melted
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium pan over medium heat, combine all jam ingredients and make sure to mash raspberries using a fork. Once the jam is boiling, bring the heat down to low and let the jam mixture simmer for a few minutes.
- While the jam simmers, in a medium mixing bowl, mix together all of the cookie ingredients together until smooth.
- Scoop out balls of dough (about 2 tbsp worth) and roll into circles and place evenly on the baking sheet.
- Flatten the balls into cookies using your hands so they are each approximately 1 inch thick and in a circle cookie shape.
- Using the back of a spoon, make indents in the middle of all cookies where the jam will go.If you notice cracks along the side of the cookies, squeeze the sides together with your fingers before you put the jam inside. Fill the indents with the jam.
- Bake for 16-20 minutes (less time for chewier cookies) or until cookie sides are golden and ENJOY!
