These Swedish raspberry thumbprint cookies bake up tender and buttery, with jam tucked into a shallow center well.
15 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the butter into cubes and let it soften at room temperature.
Prepare a soft cookie dough with the flour, sugar and vanilla.
Divide the dough into small balls and press a hollow into the center of each with your thumb.
Spoon raspberry jam into the hollows without letting it spill over the edges.
Bake the cookies in a 180°C oven for 13 minutes.
💡 Tip: Avoid overkneading the dough to preserve the cookie's short, sandy texture.
🍽️ Serving suggestion: Serve warm or cold with coffee.
~118
kcal calories
1
g protein
14
g carbs
6
g fat
5.2g
Sugar
0.4g
Fiber
60.7mg
Sodium
4.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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