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Betty Crocker Thumbprint Cookie Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 3 Dozen 1x
  • Category: Christmas Cookies
  • Method: Baked
  • Cuisine: American

Description

Betty Crock Thumbprint Cookies recipe for Christmas


Scale

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1/3 cup seedless raspberry jam
  • 1 cup white vanilla baking chips
  • Red or green sugar, if desired

Instructions

  1. Heat oven to 375°F. In a large bowl, stir cookie mix, butter, egg and flour until dough forms.
  2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make an indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  3. Bake 8 to 10 minutes or until edges are light golden brown.
  4. Cool 5 minutes; remove from cookie sheet to wire rack.In a small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth.
  5. Spoon melted chips into small resealable plastic bag; cut a small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
  6. High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 70
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