Chocolate Raspberry Thumbprint Cookies

You’ll want to add these yummy cookies to your assortment of homemade holiday treats. The sparkling sugar and ruby red jam adds a festive flair.


1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/4 cup sugar

1/4 cup butter, room temperature


1 egg

1 teaspoon vanilla extract

2 tablespoons sugar, to roll cookies in

1/4 cup seedless raspberry jam

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 375°. Lightly grease a cookie sheet.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
Using an electric mixer beat together sugar, butter, and honey. Add egg and vanilla. Beat well. Add flour mixture and beat until just combined.
Using a spoon, scoop out dough and roll into 1-inch balls. Roll balls in the 2 tablespoons of sugar to coat. Place on prepared cookie sheet. Using your thumb, press into the center of each cookie. Fill indentations with jam.
Bake cookies 10-12 minutes or until firm. Let cool on baking sheet for several minutes to allow jam to set. Transfer to a wire rack to cool.
Yields: approx. 30 cookies