Ricotta Raspberry Thumbprint Cookies

Phew!  I have been one lean and mean baking machine this past month.  As most of you know, I am flinging flour in the kitchen working on my first cookbook that is coming out this year.  It’s been a crazy ride but nothing I can’t handle.   I’ll confirm that once my head stops spinning!  Between snow days, sick days, the Hubs traveling and other commitments I have gone just a little nuts.  But the one thing that keeps me sane are all the lovely ladies in this wonderful Blog Community that I am so lucky and honored to be apart of .  Thank you ladies for contributing and bringing fresh new recipes to Buttercream Bakehouse!  You are all keeping this blog going while I take on this massive task that I pray will turn out just as I envision.  Keeping my fingers crossed...and toes too!

Today, Gracie from House with the View is my Guest blogger sharing her recipe for Ricotta Raspberry Thumbprint Cookies.  These look amazing; I LOVE Raspberries!  Check out Gracie’s corner of the blogosphere and see what she has to say about life, money, projects and recipes.  I Just love it there and I know you will too.

Guest Blogger/Ricotta Raspberry Thumbprint Cookie

ricotta raspberry thumbprint cookies



















Hi Everyone! It’s my pleasure to guest post for Dina while she works on her cook book. So, super excited for her! Can’t wait to see all her hard work.

One of my favorite cookies of all times is the traditional Italian Lemon Ricotta Cookie.  I love the smell of it the texture and taste.  I also love raspberry jam thumb print cookies. But what happens when you marry the two cookies together? I decided to find out and give you the results.

Its my Ricotta and Raspberry thumb print cookie. Hope you like it as much as I do.

– Gracie


Ricotta Raspberry Thumbprint Cookies


Makes 24-30

3 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1 stick of room temp butter

2 cups of granulated sugar

2 eggs

1 tsp vanilla extract

1- 15oz container of Ricotta

zest of a lemon

3 tbs lemon juice

Raspberry Jam


Preheat oven to 325 degrees F. sift together flour, baking powder, and salt into a bowl, and set aside.

Line two baking sheets with parchment paper.

Cream butter and sugar together with a paddle attachment on high

Then reduce speed to med and add an egg at a time beating well between additions. add the ricotta, vanilla, lemon zest, and lemon juice and beat to combine. Add the flour mix, and beat on low until just combined, but do no over-mix.

With a cookie dough scoop or spoon, place about a tablespoon of dough on tray.

Place in oven – in about 10-15 minutes (when they are smooth) remove from oven let cool for a few seconds then make an indentation in the top of each one with thumb or back of cookie scoop.

Then place back in oven until golden and cooked all the through; about 2-5 more minutes.   Cool cookies on wire rack and place about a Tablespoon of jam in indentation of each cookie.


Cooking time may vary depending on oven.

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  1. Cookies look delicious and your picture beautiful!

  2. So….I’m assuming you put the raspberry jam on the cookies, after you make an indentation with your thumb,but before you put them back in the oven?

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