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These syltkakor, also known as raspberry jam cookies, are easy to make and perfect for an afternoon coffee break.
I know cookies are on your mind, y’all.
Every where I turn I feel like I am confronted with the dilemma of whether I should turn down the hardworking cookie-hawking girl in front of me in favor of fitting into my pants.
I was a Girl Scout; I know how it is. But I never had to stand outside a restaurant and ask people who just ate to purchase more food. That takes some perseverance. And bigger pants for the rest of us.
Because really, who turns down cookies?
OK, yes, there are some of you out there who “don’t like” cookies. Or are “on a diet.” But you shouldn’t feel bad about eating cookies. Cookies should be enjoyed, not inhaled. And, perhaps, like Girl Scout cookies, serving a greater purpose than our bellies.
To that end, I made these raspberry jam cookies for this year’s Good Cookies event. This is the second year for our Valentine’s event, and we want to use our posts to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our event sponsors, Dixie Crystals, Mediavine and OXO, have each pledged to match our donations raised through this campaign up to $3000! While we have already made this ambitious goal thanks to many of you, every single penny counts. You can still donate through March 1 and help us make an even bigger difference!
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-style cookies, they’re so satisfying.
The base is a simple shortbread cookie. I love shortbread because it is so easy to make, requiring few ingredients, and because it doesn’t need a lot of sugar. Cookies always tend to have a lot of sugar, and even though yeah, sure, it’s a cookie, I’d prefer it toned down a little.
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.”
Scroll down for the recipe, and don’t forget to check out the rest of the cookies for the Good Cookies Valentine’s Event!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Chocolate Sugar Cookies from Becca of The Salted Cookie
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
These raspberry jam 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.
Notes for Raspberry Jam Cookies
- Drizzle white icing over the tops of the cooled cookies, if you like.
- 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.
- 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 flavor you like in place of the raspberry. Apricot is particularly delicious!
- 9 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 egg, beaten
- 1 1/4 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/4 cup raspberry jam
- 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.
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Nutrition Information:Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 106Saturated Fat: 3gCholesterol: 21mgSodium: 33mgCarbohydrates: 11gSugar: 4gProtein: 1g