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Raspberry Thumbprint Cookies
Prep Time
5 mins
Cook Time
12 mins
Time to Chill
30 mins

Yield: 15 cookies (3 points per cookie for MyWW blue, green and purple)

Course: Dessert
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 6 tablespoons sugar
  • 2 1/2 tablespoons butter, softened
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 3 tablespoons reduced-sugar raspberry jam
  1. Add the flour and baking powder to a mixing bowl and whisk together. Set aside

  2. Add the sugar and butter to a separate mixing bowl. Use a hand-held mixer until it is light and fluffy. Add the milk and vanilla extract; beat well.

  3. Stir the flour mixture into the sugar mixture until combined. Cover and refrigerate for 30 minutes, or until firm.

  4. Preheat oven to 350 degrees F. Spray two cookie sheets with no-stick cooking spray.

  5. Roll 15 balls out of the cookie dough. Use your thumb to press into the center of each ball. Do not press all the way through. Fill each center with jam.

  6. Bake 12 minutes, or until the bottom of the cookies are golden. Let cookies sit on the cookie sheet 1-2 minutes, then transfer to a wire rack to cool.