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These syltkakor, also known as raspberry thumbprint cookies, are easy to make and perfect for an afternoon coffee break. Add them to your holiday cookie tray or package for gift giving!
I know cookies are on your mind, y’all.
Whether the holidays are just around the corner or it’s been a long, hard, week, sometimes it feels like the only thing that can perk me up again is a cookie or two. I’m not alone, right?
Since raspberries are my favorite food, I always reach for raspberry jam cookies when I see them on a cookie tray. Whether they are prepared like more traditional syltkakor and formed into logs that are then slices, or like these thumbprint cookies, they’re so satisfying.
The base is a simple shortbread cookie. I love shortbread because it is so easy to make, requires few ingredients, and doesn’t need a lot of sugar. Cookies tend to have a lot of sugar, and even though yeah, sure, it’s a cookie, sometimes we want our treats just a little less sweet.
Plus, the sweet-tart flavor of the raspberry jam gives these cookies all they need. More sugar could veer too far on the edge of screaming, “DESSERT!” rather than, “This is quite a nice cookie for my afternoon break.”
You can whip up these raspberry thumbprint cookies in no time and have them ready for tea time or a sweet bite after dinner. They’re a classic for a good reason!
Ingredients for raspberry thumbprint cookies
Full list of ingredients with quantities located in the recipe card.
Butter – Use unsalted butter here, and make sure it is softened to room temperature.
Sugar – We’ll use granulated sugar for these cookies.
Egg – A standard size large egg.
Flour – Use all-purpose flour for the base of the dough. If you want these cookies to be gluten free, use a gluten-free all-purpose blend like Pamela’s.
Almond flour – The almond flour gives the cookies a nice texture with just a touch of almond flavor.
Baking soda – For a bit of lift.
Salt – Use fine sea salt in baked goods like cookies. You only need a pinch here to elevate the flavors.
Raspberry jam – I use homemade raspberry jam for this recipe. If you prefer a seedless jam in your cookies, opt for a store-bought jar.
Leftover jam can be used in baked brie with jam!
How to make this recipe
Preheat the oven to 350°F. Line a baking sheet with parchment paper to prevent sticking, if you like. You can also use a reusable silicone baking liner.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg until smooth.
In another bowl, stir together the flour, almond flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing well. It will look rather crumbly, but as you keep mixing, it will come together.
Scoop the cookie dough into 1-inch balls, shaping with your hands or a medium cookie scoop. Place the cookies on the prepared baking sheet.
Press down into the middle of each cookie using your thumb or the bottom of a round measuring spoon, creating a divot.
These raspberry thumbprint cookies don’t spread too much when baking, so be sure your divot is deep enough to hold in the jam as it settles while in the oven.
Spoon a small amount of jam into the divot, filling it completely.
Place the cookies in the oven and bake for about 10 minutes. You want them to be firm and just browned on the bottom. Overbaking will make the cookies hard instead of tender.
Let the cookies cool completely on a wire rack before eating.
Store raspberry thumbprint cookies in an airtight container at room temperature for up to 5 days.
Cookie tins are great for storing shortbread cookies like these, or any container with a tight-fitting lid.
I usually put a small piece of parchment paper or waxed paper between the layers of cookies in the tin to prevent the cookies from sticking to each other.
Tips & Tweaks
- Drizzle white icing over the tops of the cooled cookies, if you like. Or, roll the cookie dough balls in granulated sugar for a sparkling cookie.
- If you want to form these into traditional syltkakor slices, form the dough into two logs, flatten slightly, then make a furrow down the middle to spoon the jam into. Slice on the diagonal once baked and cooled.
- Add a bit of vanilla extract or almond extract to the dough for extra flavor. Almond extract is strong, so you’ll only need 1/2 teaspoon.
- Allergic to nuts? Simply replace the almond flour with more all-purpose flour.
- Take care to not overbake — these cookies won’t brown much.
- Use any jam or preserve flavor you like in place of the raspberry. Apricot is particularly delicious!
More cookie recipes to bake up
Planning out your holiday cookie boxes or just looking for something delicious?
Raspberry lover? Make a batch of raspberry white chocolate cookies too!
Add these raspberry thumbprint cookies to your next cookie baking day!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Raspberry Thumbprint Cookies (Syltkakor)
- Preheat the oven to 350°F.
- In a large bowl, cream together butter and sugar until light and fluffy. Stir in egg.
- In a small bowl, combine all-purpose flour, almond flour, baking soda, and salt. Add to butter mixture and mix well; dough will seem crumbly at first but will come together.
- Scoop dough into balls and place on a cookie sheet. Press down in the middle of each cookie with a finger or thumb to create a divot. Spoon a small amount of jam into each divot.
- Bake for about 10 minutes, until firm and just browned underneath. Let cool to allow the jam to set before eating.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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