Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino 

Yield 21


3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino


  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
  4. Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. Serve or store in an airtight container on the counter for up to 1 week.


Chef‘s tip: These cookies are delicious with this strawberry jam!

Ginger-Lemon Raspberry Jam

Ginger-Lemon Raspberry Jam - The Vegan Rhino

Ginger-Lemon Raspberry Jam - The Vegan Rhino

The flavor of raspberry, lemon, and ginger together is a flavor that brings me back to my childhood. I used to always enjoy plain yogurt with raspberry or strawberry jam swirled together. When you make your own jam, you get to enjoy the freshness and taste of the ingredients you’re using vs. using a store bought jam packed with preservatives. If you keep this sealed tight in the fridge, it can last just about two weeks long. This recipe is great for toast, thumbprint cookies, or even a raspberry mimosa for the adults out there! Either way, it’s a great addition to any kitchen to have some jam.

Ginger-Lemon Raspberry Jam - The Vegan Rhino

Yield roughly 1 1/2 cups


12 oz. raspberries

1/8 cup organic cane sugar

2 Tbsp. filtered water

1/2 lemon juiced + zested

1/8 tsp. fresh grated ginger



  1. In a small pot, add all ingredients and cook for 8-10 minutes. Set aside to cool.
  2. Pour jam into a clean mason jar.
  3. Serve either warm or cold.


Chef’s tip: Add 1 Tbsp. chia seeds and allow jam to cool completely. Store in refrigerator for 2 hours before enjoying.

Thirst-Quenching Raspberry Bellini

Thirst-Quenching Raspberry Bellini
Thirst-Quenching Raspberry Bellini

What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!

Thirst-Quenching Raspberry Bellini

Yields 4-5 servings


1 lb fresh raspberries

2 cups filtered water

2/3 cup organic raw agave

1/4 tsp lemon zest

Mint, for garnish

Bottle of Prosecco


  1. In a sauce pan on medium-high heat, add the raspberries and cover with water. Allow to boil for 15-20 minutes, skimming any foam on the top.
  2. Strain the raspberries using a fine mesh strainer into a small pot (do not press the raspberries to get more juice).
  3. Turn the heat to medium-high and add the agave to the raspberry liquid. Cook for an additional 5-7 minutes.
  4. Remove from heat, add lemon zest, and allow to completely cool. Store in an airtight container and refrigerate up to 7-10 days.
  5. To make the Bellini, simply add a spoonful of the raspberry syrup to a champagne flute and top with Prosecco. 
  6. Garnish with mint and raspberries.

Chef’s tip: For added flavor, combine 1/4 cup pineapple juice to the raspberries and allow to reduce down till syrup consistency is achieved.