Raspberry-Oat Thumbprints

    Add a touch of nostalgia to your baking with these Raspberry-Oat Thumbprints made with Bonne Maman® Raspberry Fruit Spread. Buttery, soft, and just the right amount of chewy, these cookies are packed with cozy flavors from brown sugar, honey, and vanilla and then finished with a bright pop of raspberry goodness in every bite. Whether you’re baking ahead for guests or treating yourself to a weekday delight, this easy, freezer-friendly recipe makes about 18 cookies perfect for sharing—or not!

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    Raspberry-Oat Thumbprints

    Makes about 18 cookies

    Ingredients

    • ½ cup (113 grams) unsalted butter, softened
    • ½ cup (110 grams) firmly packed light brown sugar
    • 2 tablespoons (42 grams) honey
    • 1 large egg (50 grams), 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

    • Line 2 baking sheets with parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and honey at medium speed until pale and creamy, 3 to 4 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg and vanilla, beating until combined.
    • In a medium bowl, whisk together oats, flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and stopping to scrape paddle and bottom and sides of bowl. Using a 1½-tablespoon spring-loaded scoop, scoop dough onto 1 prepared pan; refrigerate for 15 minutes.
    • Preheat oven to 350°F (180°C).
    • Roll dough scoops into balls. Place dough balls 1½ inches apart on prepared pans. Using a lightly floured thumb, gently press an indentation in center of each ball. Spoon about 1 teaspoon (7 grams) Bonne Maman® Raspberry Fruit Spread into each indentation.
    • Bake until edges are set and lightly browned, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.

    Notes

     
    Pro Tip: Dough can be prepared through making the indentations in step 5 and frozen in a heavy-duty resealable plastic bag for up to 3 months. Fill and bake from frozen as directed, adding 3 to 5 minutes to bake time.

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