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Blackcurrant Thumbprint Cookies with Berry Dust

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These Blackcurrant Thumbprint Cookies are buttery, vanilla-almond delights filled with glossy blackcurrant jam and finished with a dusting of freeze-dried berry powder and powdered sugar. Soft, romantic, and perfectly sweet-tart, they’re ideal for tea time, cookie boxes, or seasonal gatherings.

Ingredients

  • 1 cup unsalted butter, softened

  • 2/3 cup granulated sugar

  • 1 egg yolk

  • 1 tsp pure vanilla extract

  • 1/4 tsp almond extract (optional)

  • 2 cups all-purpose flour

  • 1/4 tsp salt

  • 1/2 cup blackcurrant jam (or favorite berry jam)

  • 1/4 cup freeze-dried berries, crushed into powder (raspberry or strawberry)

  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a large bowl, cream butter and sugar until light and fluffy.

  3. Add egg yolk, vanilla, and almond extract (if using). Beat until combined.

  4. Mix in flour and salt until a smooth dough forms.

  5. Scoop dough by tablespoons, roll into balls, and place on prepared sheet.

  6. Use your thumb or the back of a spoon to press an indent into the center of each.

  7. Fill each indent with about 1/2 tsp blackcurrant jam.

  8. Bake for 12–14 minutes, or until edges are lightly golden.

  9. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

  10. Once cooled, dust with crushed freeze-dried berry powder and a sprinkle of powdered sugar.

Notes

  • For precision, use a piping bag to fill jam centers neatly.

  • Freeze-dried berry dust adds a vibrant, tart finish and a gorgeous aesthetic.

  • These cookies freeze well before decorating—perfect for advance baking.

  • Swap in any tart berry jam like raspberry, lingonberry, or cranberry for variation.

Find it online: https://yumfoodusa.com/blackcurrant-thumbprint-cookies-with-berry-dust/