Raspberry Thumbprint Cookies

READY IN: 35mins
Recipe by Chris from Kansas

This is one of my favorite Christmas cookie recipes. They look great and taste even better. I always get compliments on them and requests for the recipe. It's surprising how easy they are.

Top Review by Mrs. Hughes

I love these cookies! These are so easy to make and they are delicious. I used cherry preserves instead of raspberry jam, and I did not use the vanilla baking chips. I'm sure these would work with any flavor jam or preserves. I will most definately add this recipe to my cookie list. Thanks so much for posting it!!

Ingredients Nutrition

  • 496.11 g packagebetty crocker sugar cookie mix (Betty Crocker sugar cookie mix)
  • 78.07 ml butter, melted
  • 1 egg
  • 59.14 ml flour
  • 78.07 ml seedless raspberry jam (or any flavor you prefer)
  • 236.59 ml white vanilla baking chips


  1. Pre-heat oven to 375°.
  2. Mix together cookie mix, butter, egg and flour until dough forms.
  3. Shape dough into balls using medium cookie scoop.
  4. Place 2-inches apart on ungreased cookie sheet.
  5. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  6. Spoon about 1/4 teaspoon jam into each indentation.
  7. Bake 8 to 10 minutes or until edges are light golden brown.
  8. Cool 5 minutes; remove from cookie sheet to wire rack.
  9. 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.

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