Blackberry- Sage Thumbprints

Blackberry- Sage Thumbprints

These have to be the most uniquely flavored cookies that I've ever made! They are excellent. The texture is different than regular cookies (must be the cornmeal), and they leave you saying... what is that flavor I taste- I know it- I know it, and I can't put my finger on it!

Yield: 3 1/2 dozen

Prep Time:20 min

Cook Time:13 min


2 cups all-purpose flour
2/3 cup cornmeal, fine grain
1 1/2 teaspoons dried sage, crushed
1/4 teaspoon baking powder
1 cup butter, at room temperature
1 cup light brown sugar, packed
2 large egg yolks
1 1/2 teaspoons lemon zest, finely shredded
2 teaspoons vanilla extract
3/4 cup blackberry jam, seedless


1. Preheat oven to 350°F.

2. In a medium bowl, whisk together flour, cornmeal, sage and baking powder; set aside.

3. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Add flour mixture and beat until dough forms.

4. Shape dough into 3/4-inch balls. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball (or use round part of measuring spoon). Fill centers with about 1/2 teaspoon of the blackberry preserves. Bake 13 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.


*Try substituting seedless raspberry jam for the blackberry.

Source: (Adapted slightly from Better Homes and Gardens)

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  • Allie wrote:

    I agree with koby, cookie tastes lemony…no sage taste. I used 3/4tsp ground sage. i used a small nellon baller to make “thumbprint” and demitasse spoon for jam filling. These cookies are quite sweet. The kitchen smells great from baking blackberry jam. Mmmm. Texture is crispy crumbly. Undecided if i’ll make them again but glad i tried them.

  • Allie wrote:

    Your recipe calls for 1 1/2 tsp dried sage, crushed. I have commercial ground sage and am wondering how much to use in place of dried sage. Any thoughts?

    • Lori Lange wrote:

      3/4 teaspoon of ground would be the appropriate sub for 1 tsp. of dried… so guess I’d use just shy of 1 teaspoon.

  • Koby wrote:

    These were very good! I couldn’t find seedless blackberry preserves so I used seeded, it turned out fine. However, I could hardly taste the sage–the cookie base tasted like a lemon cookie. Perhaps more sage and less lemon zest? Enjoy!