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Raspberry Thumbprint Cookies Recipe

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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!

Raspberry thumbprint cookies on a plate beside a napkin

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.

Yellow cake mix, cooking oil, and eggs

Then you need something to fill the cookies. Since these are raspberry thumbprint cookies, I use raspberry jam.

Jar of raspberry fruit spread

You can also use strawberry, peach, or even orange marmalade.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

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.

Ball of cookie dough in a bowl

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.

Unbaked cookies with thumbprint wells on a cookie sheet

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.

Prebaked filled thumbprint cookies

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.

Baked raspberry thumbprint cookies stacked on a plate.

Bake for 10 minutes, until the cookies are done. Remove them from the oven and allow them to cool before serving.

Easy and delicious raspberry thumbprint cookies stacked on a plate

More Recipes

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.

If you’re looking for something to serve at a party or bring to a host, try these yummy rum balls. They are so good, and people will beg for the recipe.

When you’re looking for new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage.

Yield: 24 cookies

Raspberry Thumbprint Cookies

Raspberry thumbprint cookies on a plate beside a napkin

These raspberry thumbprint cookies are as delicious as they are easy to make.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

    1. Preheat oven to 350. Line the bottom of a cookie sheet with silicone liners or parchment paper.
    2. 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.
    3. Refrigerate the dough for about 10-15 minutes.
    4. Remove the dough from the refrigerator and form into small balls, about half the size of a golf ball.
    5. Press your thumb into the middle of each ball to form the thumbprint.
    6. Spoon about 1/2 teaspoon of raspberry jam into the center of each of the cookies.
    7. Bake for 10 minutes. Remove the cookies from the oven and allow them to cool to room temperature.
    8. Enjoy!

Notes

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.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 307Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 335mgCarbohydrates 48gFiber 1gSugar 28gProtein 3g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

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Carl Piscitello

Wednesday 19th of February 2020

you never mention the temperature of the oven

southernhomeexpress

Wednesday 19th of February 2020

I have all the details in the printable recipe card at the bottom of the page. The oven should be preheated to 350.

Stacy Roman

Thursday 21st of November 2019

Yummy , thumb print are some of my favorite cookies - these look great

southernhomeexpress

Friday 22nd of November 2019

Hi Stacy! I agree! They're fun to make and even more fun to eat!

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