Diabetes-Friendly Recipes

Raspberry Thumbprints

Servings: 16
Prep time:
Cook time:
Total: 30 minutes


  • ¼ cup margarine, softened
  • 3 tablespoons sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 ½ cups sifted all-purpose flour
  • cooking spray
  • 3 tablespoons no sugar added raspberry fruit spread


  1. Preheat over to 350°F
  2. In a large bowl, cream margarine and sugar until light and fluffy.
  3. Add egg white and vanilla. Beat well.
  4. Stir in flour in 3 parts, stirring well each time until the flour is well-incorporated.
  5. Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
  6. Shape dough into 1-inch balls. Place 2 inches apart on a cookie sheet that has been lightly coated with cooking spray.
  7. Using your thumb, press a hole in the center of each cookie.
  8. Bake for 8 to 10 minutes, until golden. Cool completely on wire racks.
  9. Spoon 1/2 teaspoon of the raspberry fruit spread into center of each cookie.

Nutrition Information

Per 1-cookie serving:85 calories (31% calories from fat), 1 g protein, 3 g fat, trace dietary fiber, 0 cholesterol, 43 mg sodium
Diabetic exchanges:1 carbohydrate (bread/starch)


This recipe made me nostaligic. My grandma used to make cookies just like this. And these taste as good as Grandma's and that's a big compliment. I'll make these again. Thanks!
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