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A holiday plate with 3 Raspberry Thumbprint cookies with a white chocolate drizzle.

Easy Raspberry Thumbprint Cookies Recipe

Arlene Mobley - Flour On My Face
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 made in half the time.
5 from 2 votes
Prep Time 30 mins
Cook Time 11 mins
Course Dessert
Cuisine American
Servings 20 Servings
Calories 318 kcal


  • Measuring Spoons
  • Parchment Paper
  • Cookie Sheet


  • 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)
  • cup seedless raspberry jam
  • ½ cup premium white chocolate chips
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  • Preheat oven to 375' F. and prepare your cookie sheet by lining it with parchment paper.
  • In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms.
  • Using a small dough scoop or a teaspoon to scoop the dough form balls that are about 1 ½ inches round.
  • Place the cookie dough balls on the parchment paper lined baking sheet about 2 inches apart until the tray is full. Using the round ¼ teaspoon measuring spoon press an indention in 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 to 15 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.


Serving: 2Cookies | Calories: 318kcal
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