Raspberry Thumbprint Cookies

Dairy Free
Popular
Raspberry Thumbprint Cookies
70 min.
66
68kcal

Suggestions


Indulge in the delightful world of Raspberry Thumbprint Cookies, a treat that perfectly balances sweetness and tartness in every bite. These cookies are not only a popular choice for dessert lovers but also cater to those seeking dairy-free options, making them a versatile addition to any gathering. With a preparation time of just 70 minutes, you can whip up a batch of 66 cookies that are sure to impress family and friends alike.

The star of this recipe is the luscious seedless raspberry jam, which creates a beautiful contrast against the buttery, soft cookie base. Each cookie is lovingly crafted with a simple yet satisfying dough made from a convenient sugar cookie mix, ensuring that even novice bakers can achieve delicious results. The addition of white vanilla baking chips drizzled on top adds a touch of elegance and an extra layer of flavor that will have everyone reaching for seconds.

Perfect for holiday celebrations, birthday parties, or just a cozy afternoon treat, these Raspberry Thumbprint Cookies are a delightful way to satisfy your sweet tooth. Whether enjoyed with a cup of tea or shared at a potluck, they are bound to become a favorite in your dessert repertoire. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible cookies that will leave everyone asking for your secret recipe!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • tablespoons flour all-purpose
  • 0.3 cup raspberry jam seedless
  • cup peppermint candies white

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • wooden spoon
  • ziploc bags
  • microwave

Directions

  1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  2. Roll 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.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  4. In 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.

Nutrition Facts

Calories68kcal
Protein3.39%
Fat40.25%
Carbs56.36%

Properties

Glycemic Index
1.97
Glycemic Load
0.83
Inflammation Score
-1
Nutrition Score
0.29130434277265%

Nutrients percent of daily need

Calories:68.33kcal
3.42%
Fat:3.1g
4.77%
Saturated Fat:1.37g
8.57%
Carbohydrates:9.76g
3.25%
Net Carbohydrates:9.73g
3.54%
Sugar:6.36g
7.07%
Cholesterol:2.48mg
0.83%
Sodium:41.42mg
1.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.59g
1.17%
Vitamin A:65.11IU
1.3%