Black Raspberry Thumbprint Cookies

My husband has a thing for cookies. He considers them breakfast food, you see, so he gets a bit depressed when there aren’t any cookies in the house. Am I trying to starve him? Don’t I know he needs to eat breakfast to stay strong? What do I mean, we have oatmeal and cereal and bacon and eggs and muffins and waffles? WHERE ARE THE COOKIES, WOMAN?

Alright, so actually all he does when he wants cookies is say, in front of me, to himself “Wonder when the last time I had a cookie was?” I get the hint and I bake him some dang cookies.

He’s too cute to refuse.

These cookies, oh these cookies…how do I begin? They are buttery and slightly crunchy while still being chewy and they are filled with delicious black raspberry jam. The dough is so simple, only requiring four ingredients. They are quick to mix up and totally worth the effort of smooshing a finger (or thumb, if you are a dainty little girl with thumbs the size of a push pin) in to the dough and filling it with jam.

Be patient with the dough, though. It takes a bit for the flour to incorporate into the butter and sugar, and if you’re like me you’ll be wanting to add a few spoonfuls of milk to help things along. Don’t do it. Just be patient and the dough will come together.

You’ll want to make these small. The balls of dough should be just a tiny bit bigger than those annoying bouncy balls my kids insist on getting out of the little quarter machines and then bouncing around my house and off of my head. Yes. That size.

I found it easiest to use a wee little spoon to put the jam in the indention. I tried piping it in, but that was not as easy as I had hoped.

These bake up quickly and it’s a bit tough to tell when they are done. You don’t want them to brown, so just watch the edges and as soon as you see a hint of brown, pull them out of the oven.

Drizzle with a bit of powdered sugar glaze, or if you’re feeling particularly naughty, a bit of melted chocolate. I practiced restraint and only used the powdered sugar glaze.

Black Raspberry Thumbprint Cookies
slightly adapted from

  • 1 cup butter, cold
  • 2/3 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup seedless black raspberry jam
  • 1/2 cup powdered sugar
  • 3/4 teaspoon vanilla extract
  • 1 – 2 teaspoons milk (as needed)

Pre-heat oven to 350 degrees.

In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat until well combined. Mix in flour and continue mixing until the dough comes together.

Roll dough into small balls (smaller than a golf ball, a bit bigger than a grape) and press your pinky finger into each ball to make the well for the dough. Fill the wells with the jam.

Place cookies in the refrigerator for 10 minutes to chill. (Do not skip this step or your cookies will spread all over your pan and the jam will leak out and you’ll be scrubbing your baking sheet for an hour. Not that I would know anything about that.)

Bake for 12 minutes or just until the bottoms are browning. Remove from the oven and allow to cool.

Mix together the powdered sugar, vanilla, and as much milk as you need to get the consistency of glaze you prefer. Drizzle over the cooled cookies.

**You could also make these with almond extract as the original recipe stated, but I’m not a big fan of almond extract, so I used vanilla instead.**