Need a fast and easy Christmas Cookie recipe? Make these easy Raspberry Thumbprint Cookies!
Why are they so easy to make? Because they start with a cookie mix!
These easy thumbprint cookies are made with a bag of sugar cookie mix.
If you promised the kids you would bake Christmas Cookies and you just don't have the time to whip up a batch of homemade cookies.
Or the will to pull out all the baking ingredients you need to make homemade cookies. You can make the most delicious semi-homemade orange and raspberry filled cookies that everyone will be amazed when they find out you started with a store bought sugar cookie mix. If you decide to tell them!
How to make Raspberry Thumbprint Cookies
Thumbprint cookies are a classic Christmas cookie recipe I love to make. As much as I love baking a hundred plus Christmas cookies when I host a cookie exchange. Or when I make sugar cookies for the grandkids to decorate there are some years when I just don't have the time.
When that happens I pull out this amazing semi homemade cookie recipe. It is one of the best tasting and easiest to make cookie and it starts with a package of 17.5 oz. Betty Crocker sugar cookie mix, the ingredients to mix them up, some orange zest in and a jar of seedless raspberry jam.
I used seedless raspberry jam but you could use grape jelly if that is all you have on hand.
You could use any flavor jam or even orange marmalade to fill the center of these thumbprint cookies.
These Thumbprint Cookies are easy to make and taste delicious.
They are a semi-homemade Christmas cookie that tastes just like homemade.
I added some orange zest to the cookie dough to add a little citrus flavor to the cookies.
I also melted white chocolate and drizzle it over the Thumbprint Cookies to make them more festive for the Christmas season.
These Raspberry Thumbprint Cookies would make easy Christmas Cookies for a cookie exchange.
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Ingredients for Raspberry Thumbprint Cookies
Print the full Raspberry Thumbprint ingredient list and directions below.
- a pouch of Betty Crocker Sugar Cookie Mix 17.5 oz
- unsalted butter
- a large egg
- a small amount of unbleached all-purpose flour
- 1 large navel orange for the orange zest
- seedless raspberry jam
- white chocolate chips
- a large baking or cookie sheet
- parchment paper
- a ¼ teaspoon round measuring spoon
Recipe Prep Work
Prep: Do this prep work before you mix the cookie dough:
- Preheat the oven to 350' F. and prepare your cookie sheet by lining it with parchment paper.
- Use a Lemon Zester to zest the orange. Chop the zest into ¼ to ½ inch pieces with a paring knife. Set the zest aside until needed.
How to make Raspberry Thumbprint Cookies
- Step 1: In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms.
- Step 2: Using a small dough scoop or a teaspoon to scoop the dough and drop the balls onto the parchment lined baking sheets leaving about 2 inches between each cookie until the tray is full. The dough balls should be about 1 ½ inches round.
- Step 3: Using the round bottom of a ¼ teaspoon measuring spoon gently press an indention half way into the center of each ball. If the spoon starts to stick to the dough dip the bottom into some flour.
- Step 4: Once the centers of all of the cookies on the tray have an indention scoop ¼ teaspoon of the raspberry jam and fill each indention of each cookie.
- Step 5: Place the baking sheet in the refrigerator and chill the dough for 10 to 15 minutes before baking. This will prevent the cookies from spreading too much during baking.
- Step 6: Bake for 10 to 12 minutes or until the edges are lightly golden.
- Step 7: Remove the baking sheet from the oven and allow the cookies to cool for 10 minutes before moving them to a cooling rack. Allow to cool completely. Repeat with remaining cookie dough.
- Step 8: Once the cookies are completely cool melt a ½ cup of premium white chocolate chips in a small plastic baggie or a decorator bag. Snip a tiny hole in one corner of the bag and drizzle each cookie with the melted white chocolate.
- Step 9: Allow the melted chocolate to harden completely before storing in an air tight container or packaging in cellophane bags to gift for the Christmas holiday.
Thumbprint Cookie Tips
- Dough scoop: A dough scoop is one of the best cookie making tools you can own. Using a scoop allows you to make all the cookies the same size. Same size cookies will be evenly.
- Baking sheets: I prefer to bake all of my cookies on ¼ sheet baking trays. And the reason I do this is because if something goes wrong like I have accidently baked them too long and the bottoms or tops have over baked only a few cookies will be ruined. Saving myself the time and expense of wasting ingredients and having to make the recipe over again.
- Filling the center: Use a ¼ teaspoon measuring spoon to press the indention in and fill the center. Do not over fill the center with more jam or it will overflow and your cookies will not look so pretty.
More easy Christmas Cookie Recipes
Basic Christmas Cookie Baking Supplies
- Mixing bowls should be large enough to mix the cookie dough or icings.
- My Favorite Christmas Cookie Cutters for cut out cookies.
- Large Baking Sheets: I have 4 of these and they really make baking cookies so much easier.
- Cookie Dough Scoops: This is the secret to making perfectly shaped cookies every time.
- Parchment Paper: Keeps cookies from sticking and over browning. Makes clean up a breeze.
- Wooden Rolling Pin: A good rolling pin is a must for rolling out perfect Christmas cookies every time.
- Cooling Racks: Cookies need to cool and a cooling rack allows air to circulate and helps the hot cookies cool quicker. It also makes drizzling baked cookies with melted chocolate or powdered sugar drizzle easier.
- Thin Metal Spatula: A wide flat metal spatula helps lift the cookies off the baking sheet without damaging the edges and keep the hot cookies from breaking when transferring them to the cooling rack.
- Spritz Cookie Press: A must have for making tradition Spritz Cookies for Christmas.
- Christmas Cookie Boxes: Planning a cookie exchange or love to share your Christmas cookies? Cookie Gift Boxes are perfect to keep the cookies from getting crushed.
Pin or Print the Raspberry Thumbprint Cookies below
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Raspberry Thumbprint Cookies
Ingredients
- 1 pouch sugar cookie mix ((1 lb 1.5 oz package sugar cookie mix))
- ½ cup unsalted butter (room temperature)
- 1 large egg
- 3 tablespoons all-purpose flour
- 2 tablespoons orange zest ((from one navel orange))
- ⅓ cup seedless raspberry jam
- ½ cup premium white chocolate chips
Instructions
Prep
- Preheat oven to350 °F . and prepare your cookie sheet by lining it with parchment paper.
- Zest the orange and chop.
Cookie Directions
- In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms.
- Using a small dough scoop to scoop the dough to form balls that are about 1 ½ inches round. Place the cookie dough balls on the parchment paper lined baking sheet leaving 2 inches between each cookie until the tray is full.
- Using the round bottom of a ¼ teaspoon measuring spoon press an indention into the center of each cookie. Once all of the cookies on the tray have an indention scoop ¼ teaspoon of the raspberry jam and fill the indention of each cookie.
- Place the baking sheet in the refrigerator and chill for 10 minutes before baking to help prevent the cookies from spreading too much during baking.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Remove the baking sheet from the oven and allow the cookies to cool for 10 minutes before moving them to a cooling rack. Allow to cool completely.
- Repeat with remaining cookie dough.
- Once the cookies are completely cool melt a ½ cup of premium white chocolate chips in a small plastic baggie or a decorator bag. Snip a tiny hole in one corner of the bag and drizzle each cookie with the melted white chocolate.
- Allow the melted chocolate to harden completely before storing in an air tight container or packaging in cellophane bags to gift for the Christmas holiday.
- Makes 20 to 24 cookies.
- Store the cookies in an airtight container.
Recipe Expert Tips
- Dough scoop: A dough scoop is one of the best cookie making tools you can own. Using a scoop allows you to make all the cookies the same size. Same size cookies will be evenly.
- Baking sheets: I prefer to bake all of my cookies on ¼ sheet baking trays. And the reason I do this is because if something goes wrong like I have accidently baked them too long and the bottoms or tops have over baked only a few cookies will be ruined. Saving myself the time and expense of wasting ingredients and having to make the recipe over again.
- Filling the center: Use a ¼ teaspoon measuring spoon to press the indention in and fill the center. Do not over fill the center with more jam or it will overflow and your cookies will not look so pretty.
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