Raspberry Thumbprint Cookies – a delicious recipe with sugar cookie, butter, egg, flour, seedless raspberry, white chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375.
2
In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
3
Form dough into 3/4 inch balls.
4
Place on ungreased cookie sheet 2 inches apart.
5
Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
6
Spoon about 1/4 tsp of jam into each indentation.
7
Bake 8-10 minutes or until light golden brown.
8
Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
9
In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
10
Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.
609
kcal
Calories
39
g
Fat
60
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (17 1/2 ounce) package betty crocker sugar cookie mix, 1/2 cup butter, softened (I have tried margarine and the butter gives it a richer yummy taste), 1 egg, 3 tablespoons flour, and more.
Yes, Raspberry Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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