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Sophie’s raspberry jam thumbprint cookies

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Jam drop cookies go hand in hand with Christmas. Sophie's jam cookies are also great with a cuppa at any time of year. They’re a cute edible gift, too. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at


  • Makes30
  • Cook time15 minutes
  • Prep time30 minutes, + cooling & chilling time
Sophie’s raspberry jam thumbprint cookies


  • 250g unsalted butter, softened
  • 1 cup (150g) icing sugar mixture
  • 1 Coles Australian Free Range Egg yolk
  • 1 1/2 tsp vanilla essence
  • 2 1/2 cups (375g) self-raising flour
  • 1/2 cup (160g) raspberry jam
  • Icing sugar, to dust (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg yolk and vanilla and beat to combine. Add the flour and beat to combine.

  2. Step 2

    Roll 1-tbs portions of mixture into balls and place on lined trays, allowing room for spreading. Use your thumb or the end of a wooden spoon to press an indent into the centre of each ball. Place in the fridge for 30 mins to rest.

  3. Step 3

    Spoon 1/4 tsp jam into each indent. Bake for 12-15 mins or until light golden. Set aside on the trays to cool completely. Dust with icing sugar, if using.

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