Raspberry Thumbprint Cookies

Dairy Free
Popular
Raspberry Thumbprint Cookies
70 min.
66
58kcal

Suggestions

Get ready to indulge in a delightful treat with these Raspberry Thumbprint Cookies! This recipe is not only a crowd-pleaser but also dairy-free, making it a perfect option for those with dietary restrictions. With a prep time of 70 minutes, you'll have a batch of 66 delicious cookies ready to serve. Each cookie packs a punch with only 58 calories, making it a guilt-free dessert option.
These cookies are a dessert lover's dream, featuring a delightful combination of flavors and textures. The soft and buttery cookie base, made with Betty Crocker® sugar cookie mix, provides the perfect canvas for the sweet and tangy raspberry jam filling. The white vanilla baking chips add a touch of elegance and a delightful melt-in-your-mouth experience. The drizzle of melted chips and colored sugar adds a beautiful finishing touch, making these cookies as visually appealing as they are delicious.
Whether you're hosting a party or simply looking for a sweet treat to enjoy with your family, these Raspberry Thumbprint Cookies are sure to impress. With a simple baking process and a few common kitchen tools, you'll be able to create a delightful dessert that will have everyone asking for more. So, gather your ingredients, preheat your oven, and get ready to bake some delicious memories with these delightful cookies!

Ingredients

  • 0.5 cup butter softened
  •  eggs 
  • tablespoons flour all-purpose gold medal®
  • cup vanilla extract white
  • 0.3 cup raspberry jam seedless
  • pouch sugar cookie mix betty crocker® (1 lb 1.5 oz)

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.
  5. Sprinkle with colored sugar.

Nutrition Facts

Calories58kcal
Protein3.26%
Fat33.14%
Carbs63.6%

Properties

Glycemic Index
1.97
Glycemic Load
0.83
Inflammation Score
-1
Nutrition Score
0.31608695342489%

Nutrients percent of daily need

Calories:57.94kcal
2.9%
Fat:1.86g
2.86%
Saturated Fat:0.31g
1.93%
Carbohydrates:8.03g
2.68%
Net Carbohydrates:8g
2.91%
Sugar:4.72g
5.25%
Cholesterol:2.48mg
0.83%
Sodium:39.47mg
1.72%
Alcohol:1.08g
100%
Alcohol %:9.09%
100%
Protein:0.41g
0.82%
Vitamin A:65.11IU
1.3%