Raspberry Thumbprint Cookies are a delightful treat perfect for any occasion. With a soft, chewy texture and a sweet burst of raspberry jam, the cookies will satisfy your sweet tooth and impress your friends and family.
When making Raspberry Thumbprint Cookies, consider using a different flavor of jam to switch things up; apricot or strawberry can add a unique twist. If you’re avoiding gluten, a gluten-free sugar cookie mix works well as a substitute. Always ensure your baking chips are allergy-friendly if you are hosting guests with sensitivities.
Cookies
Raspberry Thumbprint Cookies Recipe
Ingredients
- 1 (17 1/2 ounce) package betty crocker sugar cookie mix
- 1/3 cup butter, melted
- 1 egg
- 1/4 cup flour
- 1/3 cup seedless raspberry jam (or any flavor you prefer)
- 1 cup white vanilla baking chips
Instructions
- Pre-heat your oven to 375°F.
- In a mixing bowl, combine 1 (17 1/2 ounce) package of Betty Crocker sugar cookie mix, 1/3 cup of melted butter, 1 egg, and 1/4 cup of flour until a dough forms.
- Using a medium cookie scoop, shape the dough into balls.
- Place the dough balls about 2 inches apart on an ungreased cookie sheet.
- With your thumb or the handle of a wooden spoon, create an indentation in the center of each cookie.
- Spoon approximately 1/4 teaspoon of seedless raspberry jam into each indentation.
- Bake for 8 to 10 minutes, or until the edges turn light golden brown.
- Allow the cookies to cool for 5 minutes, then transfer them from the cookie sheet to a wire rack.
- In the microwave, heat 1 cup of white vanilla baking chips on High for 1 to 2 minutes, stirring until smooth.
- Spoon the melted baking chips into a small resealable plastic bag, cut a small hole in the corner, and drizzle over the cookies.
Part of our Homemade Cookie Recipes collection — Part 6 of 7:
If you’re looking to impress with another sweet delight, you should try Red Velvet Cake Cookies. With their rich flavor and striking color, Red Velvet Cake Cookies will bring joy to any gathering and stand out on your dessert table.