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These raspberry thumbprint cookies are a throwback to a much simpler time. In fact, my first memories of them were when my great-grandmother made them for me. She told me I was in for a real treat. And she was right!
Although these cookies taste basically the same as hers, they’re much easier to make. That’s because I’ve found some shortcuts that don’t involve a lot of ingredient mixing, sifting, and other time-consuming motions.
In fact, I have a secret that became a game-changer for making cookies. I’m talking about all of my “homemade” cookies.
My secret? Cake mix. Yes, you read that correctly. Cake mix is undoubtedly the single biggest reason I can make cookies in a flash. I try to keep a couple of boxes of cake mix—one yellow cake and one chocolate cake. And I get brownie mix because that what you need for these delicious pecan brownie cookies.
Ingredients for Raspberry Thumbprint Cookies
For the base of the cookie, you need yellow cake mix, eggs, and oil. It doesn’t matter what brand of cake mix you use. But I have to use one that is gluten-free if I want to enjoy a cookie.
Then you need something to fill the cookies. Since these are raspberry thumbprint cookies, I use raspberry jam.
You can also use strawberry, peach, or even orange marmalade.
How to Make Raspberry Thumbprint Cookies
First, combine the cake mix, eggs, and oil in a medium-size mixing bowl. Stir until everything is blended. It gets pretty stiff, so you might do better using your hands. Form it into a ball and put it in the fridge.
After about 10 or 15 minutes, remove the cookie dough from the fridge and form it into small balls. Place them on a cookie sheet that you’ve lined with silicone sheets or parchment paper. Press your thumb into the center to form a well.
Next, fill the well of each cookie with raspberry jam. I don’t worry about them looking perfect. But if that concerns you, don’t fill the indentions to the top.
When they cook, the jam might overflow. I actually think that adds a nice touch to the cookies, but they’re far from perfect when that happens.
Also, don’t worry if the cookies have cracks in the side. These imperfections add character–at least that’s what my mama used to tell me about my flaws.
Bake for 10 minutes, until the cookies are done. Remove them from the oven and allow them to cool before serving.
If you like cookies or you want to bake an assortment, I have plenty of great recipes. Like this one, they’re all super easy to make. Since I’m a peanut butter nut, I love these flourless peanut butter cookies. I also like these scrumptious coconut macaroons. There are a couple of ways you can make them, and I show both ways. Or try these yummy chocolate crinkle cookies from Back to My Southern Roots.
When you’re looking for new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage.
- 1 yellow cake mix
- 2 eggs
- 1/2 cup of oil (1/3 cup of oil if you use gluten-free mix)
- 2/3 cup of raspberry jam
- Preheat oven to 350. Line the bottom of a cookie sheet with silicone liners or parchment paper.
- In a medium-size mixing bowl, combine the cake mix, eggs, and oil. Stir until the batter is well blended. It will be thick, but it’s supposed to be because it’s cookie dough.
- Refrigerate the dough for about 10-15 minutes.
- Remove the dough from the refrigerator and form into small balls, about half the size of a golf ball.
- Press your thumb into the middle of each ball to form the thumbprint.
- Spoon about 1/2 teaspoon of raspberry jam into the center of each of the cookies.
- Bake for 10 minutes. Remove the cookies from the oven and allow them to cool to room temperature.
If you use gluten-free cake mix like I do, only use 1/3 cup of oil, or the cookies will spread out too much when they’re baking.
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- Trudeau Melamine Mixing Bowls, Set of 3
- Miusco 5 Piece Silicone Cooking Utensil Set with Natural Acacia Hard Wood Handle
- Silicone Baking Mats - Set of 3 - Baking Mats Non Stick Silicone BPA Free with Measurements - 2 Half Sheet Baking Liners and 1 Quarter Sheet Pan Silicone Mat by Silchef
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Amount Per Serving Calories 307 Total Fat 12g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 9g Cholesterol 31mg Sodium 335mg Carbohydrates 48g Net Carbohydrates 0g Fiber 1g Sugar 28g Sugar Alcohols 0g Protein 3g