Ingredients for Very Easy Raspberry Thumbprint Cookies Uses Cookie Mix
- Sugar Cookie Mix
- 1/2 cup (1 stick) softened butter
- 1 large egg
- 1/4 cup all-purpose flour
- Seedless Raspberry Jam
- Vanilla Baking Chips
- Decorator Sugar
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How to Make Very Easy Raspberry Thumbprint Cookies Uses Cookie Mix
- Preheat oven to 375°F (190°C).
- In a large bowl, combine one package (16 oz) cookie mix, 1/2 cup (1 stick) softened butter, 1 large egg, and 1/4 cup all-purpose flour. Mix until a soft dough forms.
- Roll dough into 3/4-inch balls.
- Place balls 2 inches apart on an ungreased baking sheet.
- Using your thumb or the handle of a wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/4 teaspoon of raspberry jam (or your preferred jam) into each indentation.
- Bake for 8-10 minutes, or until edges are light golden brown.
- Let cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- For the white chocolate drizzle: In a small, microwave-safe bowl, melt 4 oz of white chocolate chips in 30-second intervals on high, stirring until smooth. Stir in a few drops of green food coloring to achieve your desired shade.
- Transfer melted chocolate to a small resealable plastic bag. Snip a small corner of the bag.
- Drizzle melted chocolate over the cooled cookies.
- Sprinkle with colored sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
7g
Carbs
0g
