Let’s face it, there is something undeniably comforting about a tray of jam thumbprint cookies fresh from the oven, and Meghan Markle’s recipe from With Love, Meghan season 2 captures that timeless charm perfectly. These delicate little cookies combine buttery richness with a hint of lemon zest, creating a soft, melt-in-your-mouth base that’s elevated by the sweet-tart burst of raspberry preserves in the centre. They’re as pretty as they are delicious, making them ideal for everything from afternoon tea to a thoughtful homemade gift.

What makes this recipe special is its balance of simplicity and elegance. The dough comes together quickly with a handful of pantry staples, yet the finished cookies look like something you’d find in a boutique bakery. The optional sugar coating adds a delightful sparkle and crunch, while the jewel-like jam centres give each cookie a pop of colour and flavour. Whether you stick to raspberry or experiment with other preserves, these thumbprint cookies are a versatile treat that will bring a touch of sweetness to any occasion.

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
Zest of 1/2 lemon
1 1/4 cups all-purpose flour
Pinch of salt
Raspberry preserves or preserve of choice
Optional: extra granulated sugar for coating 

Method

1. Preheat the oven to 325 degrees Fahrenheit.
2. Prepare a cookie sheet and line with parchment paper. Set aside.
3. In a large bowl, cream together the butter and both sugars using an electric mixer. Alternatively, this can be mixed by hand using a wooden spoon with a little elbow grease.
4. Add the egg yolk and vanilla, and mix until combined.
5. Add the flour and salt, and continue to mix until the dough forms.
6. Scoop the dough with a small cookie scoop, about a 1/2-ounce OR 2 teaspoons in size.
7. Roll the dough into a small ball and toss in granulated sugar, if using.
8. Using your thumb, press in the center to make a small well. Repeat this process until you have all your cookies on your sheet tray.
9. Fill each cookie with about a 1/2 teaspoon of preserve of your choice.
10. Bake the cookies for about 7-10 minutes, or until lightly golden brown.
11. Allow to cool completely and enjoy!