Raspberry jam thumbprint cookies

  • Total Time

    • Prep Time

    • Bake Time

  • Makes



Simple and fun little biscuits that are ideal to make with kids. Why not try these out over the holidays.


  1. Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment.

  2. Beat together the softened butter, sugar and vanilla until pale and fluffy.

  3. Add in the beaten egg and mix until combined before adding the flour, baking powder and salt. Mix together until a soft dough is formed.

  4. Roll the dough into small balls (approx. 3cm diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre.

  5. Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled.

  6. Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack.

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  1. 5 star rating

    Lovely easy recipe I made half With jam the other with lemon curd delicious will definitely be making again thanku baking mad

  2. 5 star rating

    These are so easy and my 15yr old teenager still loves making them. We prefer them a smaller and get around 60 (a bit less jam in each too).
    This is a great for children as they love squishing out the middle for the jam, (chocolate spread works too). A firm favourite in our house. Perfect for a munch or to pass a rainy morning with treats for afternoon.

  3. 5 star rating

    I made these and instead of putting vanilla extract I put lemon oil in and instead of jam used homemade lemon curd, husband was in raptures, so I think they were a hit.

  4. 5 star rating

    These were easy to make and tasted delicious.
    I added a dribble of water to the jam to stop it boiling over and burning. (When I used to make jam tarts my jam would burn so started added water and no longer had problems.)

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