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Easy Raspberry Thumbprint Cookies

Need a fast and easy Christmas Cookie recipe? Make these easy Raspberry Thumbprint Cookies!

Why are they so easy to make? I’m glad you asked!

These easy Raspberry Thumbprint Cookies are made with a sugar cookie mix.

If you promised the kids you would bake Christmas Cookies and you just don’t have the time. 

Or the will to play around with baking homemade Christmas cookies these Raspberry Thumbprint Cookies are just the thing.

All you need is a package of sugar cookie mix, the ingredients to make them and your favorite jar of 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 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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How to make Raspberry Thumbprint Cookies

• 1 pouch (1 lb 1.5 oz package) sugar cookie mix
• 1/2 cup unsalted butter, room temperature
• 1 large egg
• 3 tablespoons all-purpose flour
• zest of one orange
• about 1/3 cup of seedless raspberry jam
• 1/2 cup premium white chocolate chips
• large baking or cookie sheet
• parchment paper
• a 1/4 teaspoon round measuring spoon

1. Preheat oven to 375′ F. and prepare your cookie sheet by lining it with parchment paper.
2. In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms.
3. Using a small dough scoop or a teaspoon to scoop the dough form balls that are about 1 1/2 inches round.
4. Place the cookie dough balls on the parchment paper lined baking sheet about 2 inches apart until the tray is full. Using the round 1/4 teaspoon measuring spoon press an indention in the center of each cookie. Once all of the cookies on the tray have an indention scoop 1/4 teaspoon of the raspberry jam and fill the indention of each cookie.
5. Place the baking sheet in the refrigerator and chill for 10 to 15 minutes before baking to help prevent the cookies from spreading too much during baking.
6. Once the cookie dough has chilled place the baking sheet into the preheated oven and bake for 10 to 12 minutes or until the edges are lightly golden.
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.
8. Repeat with remaining cookie dough.
9. Once the cookies are completely cool melt a 1/2 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.
10. 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.

Pin or Print the Raspberry Thumbprint Cookies below

Raspberry Thumbprint Cookies

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• Author: Arlene Mobley - Flour On My Face
• Prep Time: 30 Minutes
• Cook Time: 11 minutes
• Total Time: 41 minutes
• Yield: 36 1x

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Description

Raspberry Thumbprint Cookies Recipe

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Scale 1x2x3x

Ingredients

• 1 pouch (1 lb 1.5 oz package) sugar cookie mix
• 1/2 cup unsalted butter, room temperature
• 1 large egg
• 3 tablespoons all-purpose flour
• zest of one orange
• about 1/3 cup of seedless raspberry jam
• 1/2 cup premium white chocolate chips
• large baking or cookie sheet
• parchment paper
• a 1/4 teaspoon round measuring spoon

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Instructions

1. Preheat oven to 375′ F. and prepare your cookie sheet by lining it with parchment paper.
2. In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms.
3. Using a small dough scoop or a teaspoon to scoop the dough form balls that are about 1 1/2 inches round.
4. Place the cookie dough balls on the parchment paper lined baking sheet about 2 inches apart until the tray is full. Using the round 1/4 teaspoon measuring spoon press an indention in the center of each cookie. Once all of the cookies on the tray have an indention scoop 1/4 teaspoon of the raspberry jam and fill the indention of each cookie.
5. Place the baking sheet in the refrigerator and chill for 10 to 15 minutes before baking to help prevent the cookies from spreading too much during baking.
6. Once the cookie dough has chilled place the baking sheet into the preheated oven and bake for 10 to 12 minutes or until the edges are lightly golden.
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.
8. Repeat with remaining cookie dough.
9. Once the cookies are completely cool melt a 1/2 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.
10. 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.

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• Category: Christmas Cookies
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 2 Cookies
• Calories: 318

Keywords: Raspberry Thumbprint Cookie recipe, Thumbprint cookie recipe with packaged cookie dough, jam cookies, raspberry cookies

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