Few cookies are as charming and inviting as Rosenmunnar, the traditional Swedish thumbprint cookies. Their name translates to “raspberry caves,” which perfectly describes their appearance: small buttery cookies with a jewel-like jam center. Simple to prepare, yet elegant enough for holidays or afternoon tea, Rosenmunnar combine rich, buttery dough with the bright sweetness of fruit preserves. These cookies are deeply rooted in Scandinavian baking traditions but have found a place on cookie trays around the world. Learning how to make them ensures you always have a reliable, crowd-pleasing treat ready for any occasion.
Ingredients (with detailed measurements)
For about 24 cookies:
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1 cup (225 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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2 large egg yolks, room temperature
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1 teaspoon vanilla extract
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2 cups (250 g) all-purpose flour
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¼ teaspoon salt
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½ cup (160 g) raspberry jam (or other fruit preserves like apricot, strawberry, or lingonberry)
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Optional: 1–2 tablespoons powdered sugar for dusting after baking
Instructions (Step-by-Step Guide)
Step 1: Cream the butter and sugar
In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer. This step creates the base of the dough’s tender texture.
Step 2: Add egg yolks and vanilla
Mix in egg yolks and vanilla extract until smooth and well incorporated.
Step 3: Incorporate the flour
In a separate bowl, whisk flour and salt. Gradually add dry ingredients to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
Roll dough into 1-inch (2.5 cm) balls and place them 2 inches apart on a parchment-lined baking sheet.
Step 5: Create the “caves”
Using your thumb or the back of a small spoon, press a small indentation into the center of each dough ball. Be careful not to press all the way through.
Step 6: Fill with jam
Spoon about ½ teaspoon jam into each indentation. Do not overfill, as jam can bubble over while baking.
Step 7: Bake
Preheat oven to 350°F (175°C). Bake cookies for 12–15 minutes, or until edges are lightly golden. The centers should remain soft and slightly glossy.
Step 8: Cool
Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust lightly with powdered sugar if desired.
Conservation and Storage
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Room Temperature: Store Rosenmunnar in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
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Refrigeration: For longer freshness, refrigerate up to 1 week. Bring to room temperature before serving.
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Freezing Dough: Roll dough into balls and freeze unbaked on a tray. Once solid, transfer to freezer bags for up to 2 months. When ready, thaw slightly, make indentations, fill with jam, and bake.
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Freezing Baked Cookies: Freeze cooled cookies in airtight containers with parchment between layers for up to 1 month.
Variations
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Different Preserves: Swap raspberry jam for strawberry, apricot, cherry, lingonberry, or even lemon curd.
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Nutty Rosenmunnar: Roll dough balls in finely chopped nuts (like hazelnuts or almonds) before pressing the indentation.
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Glazed Finish: Drizzle cooled cookies with a simple icing (powdered sugar + milk) for extra sweetness.
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Spiced Dough: Add ½ teaspoon ground cinnamon or cardamom for a warm, aromatic touch.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Chocolate Version: Fill the centers with melted chocolate or chocolate-hazelnut spread instead of jam.
Serving Suggestions
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Serve alongside coffee, tea, or hot chocolate as an afternoon treat.
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Include on a Christmas cookie platter for their festive look.
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Pair with Scandinavian desserts like saffron buns or gingerbread for a themed spread.
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Wrap in cellophane bags or tins as edible gifts for friends and neighbors.
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Use different colored jams for variety on dessert trays.
Tips for Perfecting the Dish
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Room temperature butter: Softened butter mixes evenly with sugar for a smooth dough.
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Avoid overmixing: Too much mixing after adding flour can toughen the cookies.
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Uniform size: Roll dough evenly so cookies bake at the same rate.
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Prevent cracks: If dough cracks while making indentations, smooth edges with your fingers.
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Jam control: Add a small amount of jam—too much will cause overflow.
Conclusion
Rosenmunnar are proof that the simplest recipes often yield the most delightful results. Buttery, tender, and filled with jewel-toned jam, these Swedish thumbprint cookies are both traditional and versatile. Whether you stick to raspberry jam or experiment with variations, they are sure to bring color and sweetness to your table. Perfect for holidays, teatime, or everyday indulgence, Rosenmunnar are cookies that embody warmth and tradition in every bite.
Print
Rosenmunnar (Swedish Thumbprint Cookies)
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Traditional Swedish “raspberry cave” cookies made with buttery dough and filled with bright, fruity jam. These simple yet festive treats are perfect for holidays, afternoon tea, or cookie platters.
Ingredients
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1 cup (225 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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2 large egg yolks, room temperature
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1 teaspoon vanilla extract
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2 cups (250 g) all-purpose flour
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¼ teaspoon salt
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½ cup (160 g) raspberry jam (or other fruit preserves: strawberry, apricot, lingonberry)
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Optional: powdered sugar, for dusting
Instructions
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In a large bowl, cream butter and sugar until light and fluffy, 2–3 minutes.
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Beat in egg yolks and vanilla until smooth.
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In another bowl, whisk flour and salt. Gradually add to butter mixture, mixing until just combined. Dough should be soft but not sticky.
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Roll dough into 1-inch (2.5 cm) balls. Place on parchment-lined baking sheets about 2 inches apart.
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Use your thumb or the back of a spoon to make an indentation in each ball.
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Fill each indentation with about ½ teaspoon jam. Do not overfill.
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Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack.
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Dust with powdered sugar if desired before serving.
Notes
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If dough cracks when making indentations, smooth edges with fingers.
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Jam may bubble during baking; use a small amount to avoid overflow.
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Cookies improve in flavor after a day as the jam melds with the dough.
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Freeze unbaked dough balls and fill with jam right before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies / Dessert
- Method: Baking
- Cuisine: Swedish / Scandinavian
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 96 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
Keywords: Rosenmunnar, Swedish thumbprint cookies, raspberry cave cookies, jam cookies, Scandinavian holiday cookies