Raspberry-Oat Thumbprint Cookies - Bake from Scratch

      Infuse your baking with a hint of nostalgia using these Raspberry-Oat Thumbprints featuring Bonne Maman® Raspberry Fruit Spread. These cookies are buttery, soft, and perfectly chewy, brimming with warm flavors of brown sugar, honey, and vanilla, topped off with a vibrant burst of raspberry in every bite. Whether you're preparing in advance for visitors or indulging in a little weekday treat, this simple, freezer-friendly recipe yields about 18 cookies—ideal for sharing or savoring alone!

      Yields approximately 18 cookies.

      Ingredients:

      - ½ cup (113 grams) unsalted butter, softened

      - ½ cup (110 grams) tightly 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

      Instructions:

      1. Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper.

      2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey at medium speed for about 3 to 4 minutes, until light and fluffy. Remember to scrape down the paddle and the sides of the bowl.

      3. Incorporate the egg and vanilla, mixing until well combined.

      4. In a separate medium bowl, whisk together the oats, flour, salt, and baking soda. With the mixer on low, slowly blend the dry ingredients into the butter mixture, mixing until just combined and scraping the bowl as needed.

      5. Using a 1½-tablespoon spring-loaded scoop, place dough onto one of the prepared pans and refrigerate for 15 minutes.

      6. After chilling, roll the dough scoops into balls and space them 1½ inches apart on the prepared sheets. Using a lightly floured thumb, gently create an indentation in the center of each ball. Fill each indentation with approximately 1 teaspoon (7 grams) of Bonne Maman® Raspberry Fruit Spread.

      7. Bake for 10 to 12 minutes, or until the edges are set and lightly browned. Allow cookies to cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the fridge for up to 3 days.

      Pro Tip: You can prepare the dough up to the indentation step and freeze it in a heavy-duty resealable plastic bag for up to 3 months. When ready to bake, fill and bake directly from frozen, adding an extra 3 to 5 minutes to the baking time.

      We’d love to hear your thoughts on this recipe!