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