Raspberry Thumbprint Cookies
This easy Raspberry Thumbprint Cookies recipe is made with a package of sugar cookie mix. A semi homemade Christmas cookie recipe that tastes just like homemade and is made in half the time. A classic cookie recipe everyone loves.
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.
Nutrition
Serving: 2CookiesCalories: 318kcal
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
