Raspberry Thumbprint Cookies
Inspired by techniques from King Arthur Baking, America's Test Kitchen and NYT Cooking.
These raspberry thumbprint cookies follow the lemon curd thumbprint method, filled with warmed seedless raspberry jam instead of lemon curd and finished with an optional lemon-icing drizzle once cooled.
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Method
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Free sugars
7.4 g per serving
14.8 % of the 50 g daily maximum · 29.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large metal baking trays lined with baking paper
- stand mixer or electric hand whisk
- wooden spoon with a rounded 1.5 cm handle end, or a 1/2 tsp measure
- wire rack
- small piping bag (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 126 kcal |
| Protein | 1.4 g |
| Carbohydrate | 15 g |
| of which sugars | 7.5 g |
| of which free sugars | 7.4 g |
| Fat | 6.9 g |
| of which saturates | 3.8 g |
| Fibre | 0.4 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
