Raspberry-Oat Thumbprint Cookies - A Baking Guide

      Bring a sense of nostalgia to your baking with these Raspberry-Oat Thumbprints featuring Bonne Maman® Raspberry Fruit Spread. These cookies are buttery, soft, and have the perfect amount of chewiness, filled with comforting flavors of brown sugar, honey, and vanilla, all topped off with a delightful burst of raspberry in every bite. Whether you're preparing for guests or indulging in a weekday treat, this simple, freezer-friendly recipe yields approximately 18 cookies that are ideal for sharing—or keeping all to yourself!

      

      

      Yields about 18 cookies

      

      ½ cup (113 grams) unsalted butter, softened

      ½ cup (110 grams) packed light brown sugar

      2 tablespoons (42 grams) honey

      1 large egg (50 grams), at room temperature

      2 teaspoons (8 grams) vanilla extract

      1½ cups (150 grams) old-fashioned oats

      1¼ cups (156 grams) all-purpose flour

      ½ teaspoon (1.5 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking soda

      ½ cup (160 grams) Bonne Maman® Raspberry Fruit Spread

      Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper. In the bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed for about 3 to 4 minutes until light and fluffy, making sure to scrape down the paddle and sides of the bowl. Add in the egg and vanilla, mixing until well incorporated. In a separate medium bowl, whisk together the oats, flour, salt, and baking soda. With the mixer on low speed, gradually add the dry mixture to the butter mixture, mixing until just combined and again stopping to scrape the bowl. Using a 1½-tablespoon spring-loaded scoop, portion the dough onto one of the prepared baking sheets and refrigerate for 15 minutes.

      Once chilled, roll the scoops of dough into balls and place them 1½ inches apart on the prepared sheets. Using a lightly floured thumb, gently press an indentation into the center of each ball. Spoon about 1 teaspoon (7 grams) of Bonne Maman® Raspberry Fruit Spread into each indentation. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

      Pro Tip: The dough can be made up to the point of forming the indentations and then frozen in a heavy-duty resealable plastic bag for up to 3 months. Bake from frozen as directed, adding an extra 3 to 5 minutes to the bake time.

      

      We’d love to hear how it turned out!