Classic Swedish Raspberry Thumbprint Cookies AKA Hallongrottor


  • 100g / 3,5 oz margarine or butter at room temperature
  • 3,5 tbsp granulated sugar/sweetener of choice*
  • 120g / 4,2 oz plain flour
  • 1/2 tbsp vanilla sugar or a splash of vanilla extract
  • 1/2 tsp baking powder
  • The zest from 1/2-1 lemon
  • A handful of frozen raspberries, thawed mixed with 3 tbsp thick raspberry jam


  1. Preheat the oven to 175C/350F and place 12 small muffins liners on a cookie pan.
  2. Using your hands or a large wooden spoon, crumble and mix together everything except for the jam filling until just combined.
  3. Divide and shape the dough into 12 equally sized balls and place in individual muffin liners.
  4. Using your thumb, create an indentation into each ball of cookie dough. Fill with about a small teaspoon’s worth of raspberry jam.
  5. Bake for 10-12 minutes or until slightly golden. Let cool, and enjoy!


*I used 2 tbsp regular sugar and 1,5 tbsp stevia based sugar alternative

Keywords: vegan thumbprint cookies, hallongrottor, veganska, enkla, snabba, raspberry, quick, easy, syltkakor

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