Description
Rosenmunnar, also called “Raspberry Caves,” are classic Swedish jam thumbprint cookies. With a buttery shortbread base and jewel-like jam filling, they’re simple, elegant, and perfect for holidays or everyday treats.
Ingredients
200 g (1 ¾ sticks) unsalted butter, softened at room temperature
100 g (½ cup) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
240 g (2 cups) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
100 g (about 1/3 cup) raspberry jam (or any jam of choice)
Optional: powdered sugar for dusting
Instructions
Cream Butter and Sugar – Beat butter and sugar until pale and fluffy.
Add Wet Ingredients – Mix in egg yolk and vanilla.
Combine Dry Ingredients – Whisk flour, baking powder, and salt. Add to butter mixture and mix until dough forms.
Shape Cookies – Roll dough into 1-inch balls. Place on parchment-lined tray.
Make Indentations – Press a small well in each ball with your thumb or spoon.
Fill with Jam – Add ½ teaspoon jam to each indentation.
Chill – Refrigerate tray for 15 minutes.
Bake – Preheat oven to 175°C (350°F). Bake 12–15 minutes until edges are lightly golden.
Cool – Rest 5 minutes on tray, then transfer to a rack. Dust with powdered sugar if desired.
Notes
Use chilled dough to prevent spreading.
Thicken runny jam by simmering briefly before using.
For a festive look, dust with powdered sugar once cooled.
Freeze plain dough balls (without jam) for up to 2 months; fill and bake later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: Swedish / Scandinavian
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
Keywords: Rosenmunnar recipe, Swedish thumbprint cookies, raspberry caves cookies, jam cookies