Delicious, sweet, and very easy to make mulberry cookies. It’s how I make thumbprint cookies filled with delicious mulberry jam. They are a great treat and a great way to celebrate the mulberry season.
Mulberries hold a special place in my heart! Of course, I love the taste of them, but above all, they remind me of my childhood. They take me back to those warm, late spring days, where we used to spend hours climbing mulberry trees in a hunt for sweet, red, juicy berries.
I grew up in Israel, in a kibbutz, and we had mulberry trees everywhere. We used to eagerly wait for the trees to start to produce and as soon as we’d see the first ripe berry the game was on! We’d climb just about anything (including each other) to get to the mulberries.
Making Mulberry Cookies…
Growing up, we never made anything with the mulberries. We simply gabbled them fresh until our tummy hurt. These days, with a little bit more kitchen experience under my belt, the moment I see mulberries my brain starts thinking about all the delicious things that I can make with them. These mulberry cookies are one of those things I came up with a few years ago. They quickly became a favorite!
Ingredients…
- All purpose flour
- Baking powder
- Powdered sugar
- Salted butter
- Vanilla extract
- Mulberries
- Sugar
- Lemon juice
- A few lemon seeds
Kitchen Tools…
- Large mixing bowl
- Smaller bowl (to melt the butter)
- Wooden spoon
- Baking sheet
- Parchment paper
- Fish spatula
- Cooling rack
How to Make Mulberry Cookies…
Step one – make the cookie dough. Add all-purpose flour, baking powder, and powdered sugar to a mixing bowl and mix to combine. Then, cut the butter into small pieces and add to a small bowl. Place in the microwave for a minute or so to melt (or add to a saucepan and melt on the stovetop). Add the melted butter and vanilla extract to the dry ingredients and mix it all together until smooth. Cover the bowl and place it in the fridge for 30 minutes to chill.
Step two – prep the mulberries. Make sure to check my full tutorial on how to make mulberry jam. If you feel like making a large batch and canning some jam, all the instructions are there. If you are only going to prep a small number of mulberries for these cookies, you can follow the same process but let me give you a quick overview…
- Wash, drain, and weigh your mulberries. Add them to the bowl of a food processor and process for a minute. Add to a pot.
- Add half of the weight of the mulberries in sugar (so you keep a one part fruit to one half part sugar ratio).
- Place the pot on the stovetop and turn the heat to medium-high. Bring the mulberries and sugar to a boil. Let boil for five minutes.
- Lower the heat to medium-low and keep cooking until the juice reduces by about half.
- Add the juice of one-half lemon and a few (4-5) lemon seeds. Keep cooking until the jam is thick.
**Note – if you have any leftover mulberry jam after filling the mulberry cookies, keep it in the fridge and enjoy on toast or with sour cream. Also, I love using mulberry jam, however, keep in mind that you can use any thick jam that you have on hand.
Step three – shape the cookies. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Grab a tablespoon or so of dough and shape it into a ball. Then, place it on the baking sheet and stick your thumb in the center of the ball to create a nest. Make sure to space the cookies so they don’t touch each other.
Step four – fill the cookies. Add about a teaspoon of mulberry jam to the center of each cookie. Make sure not to add too much jam so it doesn’t spill out while the cookies are baking.
Step five – bake. Bake in 350 degrees F preheated oven for 12-15 minutes or until the cookies are golden. Take the sheet out of the oven and let the cookies rest for a couple of minutes. Then you can transfer them onto a cookie rack to cool all the way.
Frequently Asked Questions…
I have absolutely no doubt that you won’t have much to store! But, if a miracle happens and you are left with a few mulberry cookies, make sure to store them in an air-tight container. They’ll stay good at room temperature for a few days.
Honey, all that you need next to those cookies is a hot cup of coffee, that’s it!
Try strawberry jam, blueberry jam, mango jam, fig jam, peach jam… You can find all the jam recipes that I have on the blog on this low sugar jam recipe page.
Yes, you can. This is a simple sugar cookie dough that you can bake by itself and, if you choose, add frosting after the cookies are done.
These cookies are so good you won’t be able to stop eating them! They also make a fabulous gift for the holiday season or any other occasion. They melt in your mouth and sweet but not too sweet. I sure hope that you’ll give them a try!
More Delicious Baked Goods…
Mulberry Cookies
Delicious, sweet, and very easy to make mulberry cookies. It’s how I make thumbprint cookies filled with delicious mulberry jam. They are a great treat and a great way to celebrate the mulberry season.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 sticks salted butter, melted
- 2 tablespoons vanilla
- Mulberries
- Sugar
- Lemon juice
- A few lemon seeds
Instructions
- Step one - Add all-purpose flour, baking powder, and powdered sugar to a mixing bowl and mix to combine. Then, cut the butter into small pieces and add to a small bowl. Place in the microwave for a minute or so to melt (or add to a saucepan and melt on the stovetop). Add the melted butter and vanilla extract to the dry ingredients and mix it all together until smooth. Cover the bowl and place it in the fridge for 30 minutes to chill.
- Step two - Make sure to check my full tutorial on how to make mulberry jam. If you feel like making a large batch and canning some jam, all the instructions are there. If you are only going to prep a small number of mulberries for these cookies, you can follow the same process but let me give you a quick overview…
- Wash, drain, and weigh your mulberries. Add them to the bowl of a food processor and process for a minute. Add to a pot.
- Add half of the weight of the mulberries in sugar (so you keep a one part fruit to one half part sugar ratio).
- Place the pot on the stovetop and turn the heat to medium-high. Bring the mulberries and sugar to a boil. Let boil for five minutes.
- Lower the heat to medium-low and keep cooking until the juice reduces by about half.
- Add the juice of a one-half lemon and a few (4-5) lemon seeds. Keep cooking until the jam is thick. - Step three - Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Grab a tablespoon or so of dough and shape it into a ball. Then, place it on the baking sheet and stick your thumb in the center of the ball to create a nest. Make sure to space the cookies so they don’t touch each other.
- Step four - Add about a teaspoon of mulberry jam to the center of each cookie. Make sure not to add too much jam so it doesn’t spill out while the cookies are baking.
- Step five - Bake in 350 degrees F preheated oven for 12-15 minutes or until the cookies are golden. Take the sheet out of the oven and let the cookies rest for a couple of minutes. Then you can transfer them onto a cookie rack to cool all the way.
Notes
Frequently Asked Questions…
- How should I store mulberry cookies?
I have absolutely no doubt that you won’t have much to store! But, if a miracle happens and you are left with a few mulberry cookies, make sure to store them in an air-tight container. They’ll stay good at room temperature for a few days. - Any suggestions for serving mulberry cookies?
Honey, all that you need next to those cookies is a hot cup of coffee, that’s it! - What other kinds of jam can I fill these cookies with?
Try strawberry jam, blueberry jam, mango jam, fig jam, peach jam… You can find all the jam recipes that I have on the blog on this low sugar jam recipe page. - Can I make these cookies without jam?
Yes, you can. This is a simple sugar cookie dough that you can bake by itself and, if you choose, add frosting after the cookies are done.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 65mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 1g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.