Classic Swedish Raspberry Thumbprint Cookies AKA Hallongrottor
- Yield: 12 cookies 1x
Ingredients
Scale
- 100g / 3,5 oz margarine or butter at room temperature
- 3,5 tbsp granulated sugar/sweetener of choice*
- 120g / 4,2 oz plain flour
- 1/2 tbsp vanilla sugar or a splash of vanilla extract
- 1/2 tsp baking powder
- The zest from 1/2-1 lemon
- A handful of frozen raspberries, thawed mixed with 3 tbsp thick raspberry jam
Instructions
- Preheat the oven to 175C/350F and place 12 small muffins liners on a cookie pan.
- Using your hands or a large wooden spoon, crumble and mix together everything except for the jam filling until just combined.
- Divide and shape the dough into 12 equally sized balls and place in individual muffin liners.
- Using your thumb, create an indentation into each ball of cookie dough. Fill with about a small teaspoon’s worth of raspberry jam.
- Bake for 10-12 minutes or until slightly golden. Let cool, and enjoy!
Notes
*I used 2 tbsp regular sugar and 1,5 tbsp stevia based sugar alternative
Keywords: vegan thumbprint cookies, hallongrottor, veganska, enkla, snabba, raspberry, quick, easy, syltkakor