Looking for a festive and delicious cookie recipe to brighten your holiday season? These Raspberry Thumbprint Cookies are the perfect choice! Made with a soft, buttery sugar cookie base and a sweet-tart raspberry jam filling, these jewel-toned treats are as beautiful as they are tasty. This easy recipe, featuring Betty Crocker™ Sugar Cookie Mix, simplifies the baking process, making it ideal for both beginner and experienced bakers. Get ready to impress with these delightful thumbprint cookies that prove that jelly isn’t just for breakfast.
Recipe Ingredients
These Raspberry Thumbprint cookies come together quickly with just a few ingredients.
Sugar Cookie Mix: This is the foundation of the cookie and provides convenience and consistency.
Butter or Margarine: Provides a rich, creamy taste that is characteristic of classic holiday cookies. Use soften (not melted) butter or margarine to control the spread and achieve the correct texture for these cookies.
Egg: The egg acts as a binder and adds richness and moisture.
All-Purpose Flour: A little extra flour is crucial for creating a dough that is firm enough to shape.
Seedless Raspberry Jam: The jam delivers a sweet and tart raspberry flavor that perfectly complements the buttery cookie base.
White Vanilla Baking Chips: The chips create a decorative drizzle that adds flavor and visual appeal.
How to Store Raspberry Thumbprint Cookies
To maintain the delightful taste and texture of your leftover Raspberry Thumbprint Cookies, proper storage is key. Here's how to keep them fresh.
Room Temperature
The most important thing is to store the cookies in an airtight container. A container with a tight-fitting lid or a resealable plastic bag works well. If you're stacking the cookies, place a sheet of parchment paper or wax paper between the layers. Your cookies will keep up to 4 days.
Freezer
Arrange the cooled cookies in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the cookies are firm to the touch. Then transfer them to an airtight container or a freezer-safe resealable plastic bag. Squeeze out any excess air from the bag to prevent freezer burn. Frozen Raspberry Thumbprint Cookies can maintain good quality for up to 2-3 months. When you're ready to enjoy the cookies, thaw at room temperature for about 20-30 minutes.
Raspberry Thumbprint Cookies
- Prep Time 1 hr 10 min
- Total 1 hr 10 min
- Servings 66
- Ingredients 6
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter or margarine, softened
- 1 large egg
- 3 tablespoons Gold Medal™ All Purpose Flour
- 1/3 cup seedless raspberry jam
- 1 cup white vanilla baking chips
Instructions
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Step1Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
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Step2Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
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Step3Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
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Step4In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
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Nutrition
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 70
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 35mg
- 1%
- Potassium
- 5mg
- 0%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
