Blackberry Sage Thumbprint Cookies
Discover the perfect balance of sweet and savory with these delightful Blackberry Sage Thumbprint Cookies! With a tender, buttery shortbread base and a luscious homemade blackberry jam infused with fresh sage and a hint of lemon, these cookies are a sophisticated twist on a beloved classic. The earthy herbal notes of sage elevate the fruity tang of blackberries, creating a flavor profile that’s as unique as it is irresistible. Perfect for afternoon tea, holiday cookie platters, or as a thoughtful homemade gift, these thumbprint cookies are as beautiful as they are delicious. With just 20 minutes of prep time, this easy recipe yields 24 cookies that will impress everyone at the first bite. Try these Blackberry Sage Thumbprint Cookies for a gourmet treat bursting with flavor!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 0.25 teaspoons salt
- 150 grams blackberries
- 50 grams granulated sugar (for jam)
- 1 tablespoon fresh sage leaves (finely chopped)
- 1 teaspoon lemon juice
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer.
Add the vanilla extract and mix until combined.
Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a teaspoon, press a small indentation into the center of each dough ball.
In a small saucepan over medium heat, combine the blackberries, sugar (for jam), sage, and lemon juice. Cook until the blackberries break down and the mixture thickens, about 5-7 minutes. Stir frequently to prevent burning.
Remove the blackberry-sage jam from heat and let it cool slightly.
Spoon a small amount of the jam into the indentations in each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.1 g | 253% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 356.8 g | 130% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 158.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
