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Raspberry Thumbprint Cookies

December 05, 2018

Raspberry Thumbprint Cookies


  • 1 cup (120g) whole wheat pastry flour or gluten-free flour* (measured correctly)
  • ¾ tsp cornstarch
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup (96g) sugar
  • ¼ cup (55g) raspberry jam


  1. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for at least 1 hour.
  2. Preheat the oven to 375°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 24 small rounded mounds onto the prepared baking sheet, leaving at least ¾” between them, and use a spatula to shape each into a circle that’s as wide as it is tall. Moisten your thumb and index finger with water, and gently press into the center of each to make a well. Fill each well with jam.
  4. Bake at 375°F for 8-10 minutes. Cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.

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