These quick-baked thumbprint cookies can be made in about 30 minutes. They have a soft and buttery dough, are rolled in a sparkly sugar, and then filled with your choice of jam. Thumbprint cookies can be made fresh, or the dough can be prepared and frozen ahead of time.
Hi hi! I am just popping in to share this Thumbprint Cookie recipe! These little guys are soft and buttery, and are super easy to make - with no chill time, you can have them in the oven in about 15 minutes.
Thumbprints are a classic holiday cookie, but I truly think that they are perfect year round. I made mine as raspberry thumbprint cookies, but you can absolutely mix it up and use whatever jam you like in the middles.
The great thing about this dough recipe is that not only is it super easy, but you can use the exact same dough to make my snowball cookie recipe if you're after a double duty recipe!
These raspberry thumbprints are great baked fresh, but the dough can also be frozen ahead of time if you like.
Raspberry Jam Thumbprint Cookies
These Raspberry Jam Thumbprint cookies (in some countries they are also called Jam Drops) fall in the category of 'super easy but look really fancy', which is one of my favourites. They have a delicious buttery dough, are rolled in granulated sugar after scooping for a nice crunchy finish, and then are filled with raspberry jam.
When they are baked, they sink down in the oven to give a super delicate but delicious shortbread based cookie, and the jam gets deliciously gooey. I made them a ton of times when I was recipe testing and they went down a treat every time.
This thumbprint cookie recipe makes 24 cookies, which all fit on one baking sheet (which is to me, super handy), and is the perfect amount to keep some for yourself or share with friends. The recipe also doubles or scales super well as needed.
Ingredients in Raspberry Thumbprint Cookies
The dough I used for these Raspberry Thumbprint cookies is quite similar to my super easy shortbread cookie dough, but just with a few tweaks made to make it softer and easier to shape into balls that will sink down in the oven.
It is really important to make sure that your butter is properly room temperature. This thumbprint cookie recipe does not have any leavening (baking powder or soda), so relies on the aeration from creaming together the butter and sugar for lift.
- Butter. This is the main flavour in the cookie, so if you can, this is the time to use a good quality butter.
- Powdered Sugar. Also called icing sugar or 10x depending on where you live. You can sift it if you like but you're beating the butter and sugar together for so long, if you hate sifting it like me, you can just add it in straight from the container.
- Vanilla. Either vanilla bean paste or vanilla extract works. I like to add it in with the butter and sugar to really help get the flavour well incorporated into the shortbread dough.
- Flour. All-purpose is good, also called plain flour some places. You want to avoid using high grade / bread flour as the protein content is too high.
- Custard Powder. As with most shortbread recipes, I use a starch in these raspberry thumbprint cookies to help give a super soft, tender dough. I use Custard powder in mine, but you can also use corn starch.
- Salt. If you use salted butter, you can omit the salt. The reason I call for unsalted butter in my recipes is because I have an international audience and the saltiness of butter varies a lot!
- Granulated Sugar. This is for rolling the cookies in. You can use whatever you like here - sprinkles, sanding sugar, coarse sugar, have a play around.
- Jam. I used raspberry jam to make these raspberry thumbprint cookies.
This is an egg free recipe too if that is something that is important to you, so great if you are making egg free holiday cookie recipes.
What is the best Jam to use for Jam thumbprint cookies?
I used a raspberry jam, but you can use whatever jam you like! They would be delicious as a jam thumbprint with apricot jam, strawberry, rhubarb (would be super good to balance out the sweetness), anything works! They are a great way to use up any bits and pieces of jam you may have that needs using up.
What is Custard Powder and what can I use instead?
Custard Powder is to me, a super nostalgic ingredient. It is corn starch (cornflour if you're from outside the US) based, and also has some flavours and colours in it. It is what we use to make 'instant' custard, although now I choose to use it in the place of corn starch for some recipes as it gives just a hint of nostalgic flavour.
If you can't find custard powder in your supermarket I also tested this recipe with cornstarch / cornflour and it works just great, it is just an option if you do have it! Please do not use instant pudding powder - they are not the same thing.
For more recipes using custard powder, check out my Custard Square, Chelsea Buns and Squiggle Slice. Nanaimo Bars are also a classic dessert that uses custard powder to flavour!
How to do you store Thumbprint Cookies?
Thumbprint cookies can be stored in an airtight container for up to a week. I have not tried freezing the baked cookie but I would worry that it would go weird and soggy from the jam. There are notes further down the post on how to freeze thumbprint cookies!
How to shape Thumbprint Cookies
These thumbprint cookies are super easy to make - there are a few steps in shaping them but once you get going with them they don't take too long to make. They are a great cookie for kids to help make!
- Scoop dough. I use a 1 Tbsp / #60 cookie scoop, or you can weigh out 18g balls of dough. Scoop out and place on the prepared tray.
- Roll. I like to roll each ball of the cookie dough between my hands to just give a smooth outside of the cookie. At this stage, you could bake half the dough balls into snowball cookies if you want - just follow the instructions on the snowballs post.
- Roll in sugar. I like to roll my cookies in granulated sugar and usually use a slightly bigger bowl than the one pictured so that I can roll a few at a time in the sugar. You can use whatever kind of sugar you like here - I prefer a slightly coarser granulated sugar.
- Flatten. Place each ball of dough onto the baking sheet and flatten gently with your fingers - you are looking to make a fat hockey puck shape. If you want, at this point you can use a cookie cutter slightly larger than the piece of dough to 'scoot' it into a perfectly round shape but this is very much optional.
- Add the indentation. I use a teaspoon sized measuring spoon that has a rounded bottom on it to form the indentation in my thumbprint cookies. You can use your finger if you like, but I found that using something rounded helped to stop the jam from leaking out if it was nice and even. A melon baller or something else round like the end of a handle of a rolling pin or something similar would work well too. Press gently to make the indentation. If it is sticking, dip it in the sugar.
- Add the jam. I find that the easiest way to do this is to just use a teaspoon, however if you are making loads of these then a piping bag may be easier, especially if your jam is nice and smooth and the seeds won't get stuck in the piping bag. Fill up to the edges of the indentation. Some people add the jam after baking - I haven't tried it that way.
How to tell when Thumbprint Cookies are baked.
A great thing about this thumbprint cookie recipe is that it can be ready super quickly - the dough is soft but not so soft that it needs to be chilled before baking.
When you bake the cookies they will spread slightly and the jam will become a thin puddle and thicken up. You don't want to bake them until they are super golden (Unless you like them like that), you want to bake them until they are just starting to get some colour on them.
For me, this takes 13-14 minutes in a 325°f / 165°c oven - conventional, not fan.
The thumbprint cookies are done when they are set around the edges and the jam looks as if it has spread out and thickened. They will just be starting to turn golden. They will continue to finish baking once you remove them from the oven too - they can be a little delicate until they are set so I like to leave them to cool fully on the pan.
Butter leaking from cookies partway through cooking!?
If you have a little peek in the oven halfway through cooking it may look as if the butter is all leaking out of the cookies. This catches me out almost every time and don't worry - just leave them to continue baking and the cookies absorb the butter again.
Recipe testing for Thumbprint Cookies
The dough for these raspberry thumbprint cookies is based off of my shortbread cookies, however I played around with it to get a softer, more buttery dough that can easily be shaped into balls - it works great for these and also makes amazing snowball cookies.
When I was testing this recipe, I thought I had it fully nailed, then made it just one more time to quadruple check. I noticed that the dough was cracking slightly when I pressed the cookie down to make the indentation for the jam.
Some people don't mind this, but I prefer them to be nice and smooth, so I played around a little with butter ratios etc until I got it right - the difference between the top and bottom cookie in the image below is only 10 grams of butter. It is just enough to make the dough ever so slightly more soft, which means that it doesn't crack when pressed down.
Butter temperature makes a difference here too - if you have made the recipe by weight and you find that it is cracking a little, your butter may have been a little cold when starting the recipe. They will still taste amazing!
Can Thumbprint Cookies be made ahead of time?
Thumbprint cookies store super well - I keep mine in an airtight container for up to a week, however they are definitely a little better the first few days that you make them.
I have not tried making the dough a few hours ahead and chilling it but seeing as I tested making it and freezing it and baking from frozen, chilling it shouldn't be an issue. If you wanted to make these ahead of time, shape the cookies up to the step where you add the indentation, then store in the fridge for a few hours or until you are ready to bake. When you are ready to bake, add the jam and bake as directed.
Can Thumbprint Cookies be frozen?
Yes, they can! I tested this and while they don't freeze quite as well as the snowball cookies (where you can't really tell that they have been frozen), it does work. I would recommend making these fresh if you can, however I did not test freezing the dough in balls then defrosting and shaping and baking, so that might also be an option (I will update if / when I test this). Please do know though that if you choose to do this, they may not come out looking like they have been baked fresh.
The best way to freeze thumbprint cookies is to freeze them unfilled. Shape the dough into cookies, then place onto a parchment lined sheet pan and either chill or freeze until solid. Once they are solid you can transfer them to an airtight container and store in the fridge until you are ready to bake.
I tested both rolling in sugar before freezing and afterward, and both work. I did find that with both these versions the sugar gets a little more crackly in the oven and the jam does tend to spread a little more.
To bake thumbprint cookies from frozen, arrange the frozen cookies on a sheet pan. If you have not yet rolled them in sugar, do so now - it should stick fine.
Add the jam and bake as directed. I did find that I needed to add 1-2 minutes extra onto the baking time for the cookies.
For more tips and tricks on how to prepare cookie dough and which cookies are best for freezing and making ahead check out my post: how to freeze cookie dough and bake from frozen
Can I scale this recipe?
One of the great things about a shortbread based recipe is that you can scale it however you like, because you aren't working around scaling an egg in the recipe.
You can scale this recipe however you like - the recipe makes 24 cookies, so feel free to scale by 1.5 etc to yield as many as you like.
Grams make this extra easy. As always, grams for the win.
One Dough, two cookie recipes
The main thing I was super excited about when developing this raspberry thumbprint recipe is that you can use the same dough, scooped out to the same sized balls, to make my super easy snowball cookies.
The dough is super buttery, so when rolled into balls and bakes it sinks down slightly into perfect mounds, which you then roll in powdered sugar for super delicious snowball cookies.
The cookies both bake at the same temperature, so you can easily double the recipe to make one dough that makes two cookies that are both super special in their own way, but quite different.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Can I add an icing to my Thumbprint Cookies?
Yes - my 2 ingredient sugar cookie icing would work perfectly here! Just mix it up and drizzle it over the cookies.
Can these be made gluten free / dairy free?
I haven't tested it sorry so I don't know. They are naturally egg free though!
What cookie scoop did you use?
I used a 1 Tbsp cookie scoop to scoop out these cookies. However if you don't have one, you can make them by weighing out 18g balls of dough.
For more Holiday Cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Soft and Buttery Raspberry Thumbprint Cookies
- Prep Time: 15 Minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These quick-baked thumbprint cookies can be made in about 30 minutes. They have a soft and buttery dough, are rolled in a sparkly sugar, and then filled with your choice of jam. Thumbprint cookies can be made fresh, or the dough can be prepared and frozen ahead of time.
Ingredients
- 180g unsalted butter, at room temperature
- 70g powdered sugar
- ½ tsp vanilla extract or vanilla bean paste
- 190g all-purpose flour
- 20g custard powder or corn starch
- ¼ tsp salt (use a little less if you are using table salt rather than kosher salt)
- Granulated sugar for rolling
- Raspberry Jam or jam of your choice - I used about 130g for 24 cookies
Instructions
- Preheat the oven to 325°f / 165°c. Line 1-2 baking sheets with parchment paper (I can fit 24 cookies all on one half sheet pan which is 18"x13" /45cm x33cm ).
- In a medium bowl, whip together the butter, powdered sugar and vanilla with an electric hand mixer until light and fluffy, stopping to scrape the edges of the bowl to ensure it is all well mixed. This step can also be done in a stand mixer fitted with the paddle attachment.
- Add the flour, custard powder, and salt, and mix until combined with the mixer. The dough will be quite soft.
- Using a 1 Tbsp scoop, scoop balls of dough onto the prepared baking sheet. The dough balls will weigh about 18g each.
- Place the granulated sugar in a bowl. Roll each piece of dough into a ball, then roll in the granulated sugar until evenly coated. Place onto the sheet pan, and press down lightly to make it into a hockey puck shape. They do spread a little in the oven so make sure that you leave room for this.
- Using a round teaspoon sized measuring spoon or something with a rounded bottom of a similar size, make indentations in the cookies. If the spoon is sticking, dip it into the sugar first. You can also use your finger if you like but I prefer the uniform shape of something round.
- Fill each cavity you have just created with jam - I do this using a teaspoon and fill almost to the top. You do not want to add too much or your thumbprint cookies can leak in the oven.
- Bake the cookies for 13-14 minutes, until they are set around the edges and the jam is almost bubbling (it may not depending on the kind of jam that you use).
- Remove the cookies from the oven and leave to cool completely on the pan - place the pan on a wire rack to ensure that it has enough airflow underneath.
- Store cookies in an airtight container at room temperature for up to a week.
Notes
If you use salted butter you can omit the salt, or just add a pinch.
Powdered sugar is the same thing as confectioner's sugar or icing sugar - they just use different names in different places.
Corn Starch if you are from NZ etc is what we call cornflour.
Comments
Carol King says
Can these be frozen?
Erin Clarkson says
Yes, there's a full section in the blog post on it 🙂
Toni says
I'm not usually one to leave comments on blogs but this recipe is too good not to!
Loved the precisness of measuring in grams (even though before starting i thought man this is going to be tedious)
This recipe came out absolutely perfect, which is great considering my first attempts are often flops! And they were eaten very quickly so I may need to be doubling the recipe next time haha
caribou says
delicious!!
stacy says
my new fave!!
Libby says
Any idea why the cookie dough would flatten out during baking? I can’t figure out what I did wrong.
Erin Clarkson says
Your oven is likely too hot but they are meant to flatten!
Damaris says
So easy and so good! Filled them with red current jam and used my scale so they came out perfect - as expected 😉
Andrea says
Quick and easy to make and delicious! FYI - If you need to make this vegan, I made a batch where I swapped out the butter with vegan butter and couldn't tell the difference between those and the regular batch.
Janet says
I was anxiously waiting for this recipe to drop. Made them last night as a test run using ---gasp --- weights instead of cups. LOL. They were PERFECT and DELICIOUS. Now I'll be making a triple batch to send to relatives. Thank you!
An says
I love the weight measurements. Makes it easy to replicate a recipe!
These turned out so addicting
Ashleigh says
Yes, yes, yes. This recipe comes together so quickly in the mixer, using a tablespoon to portion out the dough makes it fast and easy to get even portions as I don’t have a cookie scoop. I made these as lemon curd thumbprint cookies instead of raspberry as I had a jar on hand and 100/10 totally recommend. The custard powder adds the best flavour as well.
Erin Clarkson says
They look so beautiful with the lemon curd!
Bonnie Brauner says
I just made these and they are melt in my mouth delicious. I used Bonne Maman preserves and should have reduced them. Will def do next time.
Julie says
This recipe is excellent and they were so fast to make! Thank you for making life easier and posting in grams, much appreciated!
Rachel says
These are so good!! I’m from America and we have these knotts berry farm cookies and these are just like them, but 10000x more delicious!
Stacey says
The Instagram post caught my eye, so shortly after we got baking.
Super easy and tasty cookie to make.
We enjoyed making them and enjoy eating them too 😊
Katrina Thompson says
For the custard powder, do you use something like Birds brand?
Erin Clarkson says
Yep! I used Birds when I was in the US and it was perfect 🙂
Anita Titter says
Fabulous and fast wee biscuit that both looks impressive and tastes delicious. The hint of custard powder is 👌
Amandine says
LOVE this recipe!!! And the measurements (metric) used-THANK YOU! Have tried with different jams, always delicious.
Jess says
Thumbprint cookies are my favourite and this recipe turned out great! I made one batch exactly to the directions, which was perfect and then experimented with a vegan/gluten free batch using Nuttelex and almond meal in the same quantities as the butter and flour. It was a much stickier dough, and they spread much more than the regular ones, but they still worked beautifully and were delicious. Just in case anyone else is catering to dietary requirements!
Amy says
Awesome easy recipe !
I doubled the recipe and made half as thumbprint cookies and half snowballs and they're both equally good. A shortbread like texture and super quick and easy to make! And the gram measurements make life easy. Custard powder makes them taste even nicer ❤️
Susan Sims says
These were fantastic! I tweaked powdered sugar (needed more to my desired sweetness of dough), 3/4 tsp. Vanilla and most importantly, 325 degrees is way too low for me. Were not baked enough at max time so increased temp to 350. Will bake at 350 next time....which will be in four days for a Christmas gift. I also baked another batch with a recipe using egg yolk and granulated/brown sugar in dough. My hubby and my friend and I did a taste test of both batches. Both were tasty, but your recipe was the clear winner because of texture of cookie. My friend sent me another confirming text, 1st cookies for sure. Yummy! Great job developing this wonderful recipe! We all thank you!
Erin Clarkson says
So happy you loved! Maybe use an oven thermometer to double check the temp of your oven if it's not baking enough 🙂
Sue Sims says
Erin, this really is one of the tastiest cookies we've ever eaten. I'm making some now as a gift and may just do a few as snowballs. The hubby of my taste test friend did his own test.....once again, your recipe won HAND'S DOWN!! No need to even try another recipe. No wasted ingredients with yours, girl. Every crumb consumed! I'll check my oven temp. Thanks for reminding me.
Catherine says
You are my hero!! I finally found the holy grail of thumbprint recipes!! I had another recipe that came out ok one year but I couldn’t seem to get them right ever again. 🙁 Despite all my best efforts in butter temperature and measuring ingredients, they constantly fell flat and ugly. I was about to give up on these forever.
This time I made sure my butter was no more than 65F, and yes, I measured everything exactly in grams.
I made a test batch and had my doubts. I admit that I did chill them before adding the jam before baking but only for about 15 minutes because I was paranoid as you can imagine. I didn’t even peek in the oven once. 🙂
ABSOLUTE PERFECTION! I made two more double batches after that and split them so I could try the snowballs. Some thumbprints had red and green sugar, another white sugar, and a third had a pearlescent sparkle sugar that looks like icy snow (pic attached), with raspberry and apricot jam. Both cookies are like little pockets of heaven! Ha!
I never comment on blogs but I had to thank you for a perfect recipe. My family also thanks you because these would always put me in a bad mood at Christmas lol and I’m over the moon with these!
Erin Clarkson says
Yayyy these look so, so good! I am so happy you love them!
Jenna Amos says
Mine spread out SO much. Do you know why this might be?
Erin Clarkson says
Either your oven was too hot or something went wrong with the measuring - did you make the recipe by weight?
Louise says
So so good! I split the batter in half to make the snowballs and immediately regretted it as it is too few cookies- definitely make more than you think you need because they will be finished in no time! Buttery melt in the mouth!
Erin Clarkson says
They look so so good! I am so happy you enjoyed!
Mara says
These didn't make it 36 hours in our house - they were devoured. I had to make a double batch the next day. These are the perfect thumbprint cookie.
Libby H. says
Amazing!! We just made them tonight and the MOMENT they were cool, we ate half of them. Seriously, I just packed up only 12 cookies hahaha. We might need to make two batches next time.
Weighted measures are the BEST. I wish people used them here (in the U.S.). My scoops were exactly 18g from my cookie scoop, and I got 24 cookies exactly the same size, with zero waste.
The dough is suuuuper soft, but not sticky at all. And this recipe is so kid-friendly. No egg to crack, impossible to over-mix, easy to scoop, roll, fill, etc. Husband and I did an assembly line.
Ours took a tad longer to get just-almost-golden around the edges, and we used both homemade strawberry freezer jam (which isn't cooked) and blackberry Bonne Maman. The blackberry is soooo good.
Melissa says
These are so good. Made a double batch and it worked perfectly. I had some Birds custard powder on hand and used that. I find it at Meijer or Kroger in the US. The texture is so delicate but they feel sturdy and I was able to stack them after they cooled for storage. I can't believe how easy they were. The instructions were perfect and they come together so quickly. I used a few different jams and they all worked great. Everyone loved them.
Antonia says
This is everything I want a cookie to be. I made these for Christmas (I did some with a blackberry Shiraz jam, some with Nutella and some with a sour plum jam) and have never received so many compliments! So delicious - I’ll be making these again and again!
Elizabeth Lajara says
These are my favorite cookies of all time!! Absolutely loved them!
Madison says
We made these for the holiday season and they were so simple and delicious. A new favorite for sure!
Marcia Kinces says
Which type of custard powder is best for this recipe, original or instant?
Thanks
Erin Clarkson says
I only know of one kind sorry!
Jen says
Made these at the weekend for a party and they went down a treat!
Substituted the butter with flora plant block and the recipe worked really well. Melted in your mouth!
Patsy Cook says
It would be great if you also use other measurements oz, tps, tbl and so on. I have no clue on the other . I really want to make these and other things. I have to pass on a lot just for this reason.
Erin Clarkson says
Hi Patsy, if my recipes don't suit you that's fine - there are lots of other recipes online! Otherwise a scale is an amazing baking investment or you are welcome to do the conversions yourself.
N says
These cookies turned out perfectly and were very quick to make using a stand mixer. I used plum jam. I had to stop myself eating too many as I made them for the kids' lunch boxes.
Dax says
Yet again another flawless recipe! So easy to follow and an absolutely delicious final product!
Jess says
Made these today for the first time and they are delicious. I was lazy and didn't roll the balls of dough in sugar before shaping and baking and they turned out fine. They did crack though - perhaps because I didn't roll in sugar or maybe because my kitchen was cold despite the butter being quite soft - no matter though. Used strawberry jam because that's what we had on hand. My husband and son both raved about them 🙂
Jess says
Made these again today and they didn't crack - my kitchen was much warmer this time so that makes sense 🙂 Great recipe that I made twice in a week!
Nakia says
Super easy for a big pay off!!
Kate says
I made these for the first time 2 weeks ago and have made them about 5 times since then. They are so easy and so delicious. I’ve rolled them in cinnamon sugar which is delicious x
Hannah says
These were so quick and easy to make, delicious, and had an amazing consistency! My only regret was how quickly they were eaten. Doubling my batch next time!
Sarah says
Absolutely delicious. I made half thumb prints and half snowballs, I prefer these but the versatility of being able to make 1 dough for 2 cookies for variety on a cookie platter is fantastic
Gemma says
Super delicious and super quick and easy to make (even with two toddler assistants)! My daughter decided she didn’t like jam, so we made half without and they are still amazing.
Alicia says
Made these today followed the recipe and at first I thought it was too much flour but it came together beautifully I put it in cling wrap and squeezed the dough lightly. First time making these and its definitely added to our recipe book thank you and Happy Holidays.
Danielle Shea says
Perfect thumbprint cookie. I made these for my holiday cookie boxes and heard from so many that they were their favorites. I rolled them in a mix of granulated sugar & lemon zest and they were so good.
Love the weighted measurements Erin offers. Makes it so exact.
Taylor Ann Morton says
These cookies were delicious! So easy & quick to make too. They will absolutely be on repeat in our household- especially because I’ll have a hard time stopping at just one haha!
Sarah says
Made these yesterday and they were a huge hit with the kids and myself! Subbed raspberry jam for Cherry jam and they were delicious. Def will make again and again! Thanks Erin
Kylie says
Love this thumbprint recipe & it's now my new go to recipe. Easy to follow & works everytime
An Coon says
So easy. So tasty
Kari says
Made these with Marionberry jam-they were delicious! Easy to make, and I received many compliments. Thank you! 🙂
Emma says
Amazing delicious little treat! So easy to whip up when you need to bring something to a gathering. Made them several times now, they turn out perfect every time!
Lauren says
These turned out amazing. Other recipes I've made before didn't have the rolling in sugar step. This 100% made them next level. I will definitely be making these again!
Kirsty says
Just made a batch of these.. oh my they’re amazing! Turned out perfectly and sooo delicious 😍 thank you for the amazing recipe! It’s going to be a favourite ❤️
(Picture has unbaked on the left, fresh from the oven on the right)
Fazila says
Made these cookies for Eid and they turned out great. Followed the recipe but as I had a lot of desiccated coconut decided to roll them in coconut and use pineapple jam in the middle. Thank you for sharing this recipe ❤️
Hannah says
This recipe is excellent! Easy and quick to make and bake, lovely flavour and texture. Perfect amount of cookies.
I made half into jam thumbprints and rolled the other half in pink sprinkles. Found the dough easier to work with after chilling it the fridge for 30 mins.