Raspberry Thumbprint Cookies

READY IN: 18mins
SERVES: 18-36


  • 1
    (17 1/2 ounce) package betty crocker sugar cookie mix
  • 12
    cup butter, softened (I have tried margarine and the butter gives it a richer yummy taste)
  • 1
  • 3
    tablespoons flour
  • 13
    cup seedless raspberry jam (or any of your favorite flavors as long as they are seedless)
  • 1
    cup white chocolate chips (or you can use vanilla if you prefer)


  • Heat oven to 375.
  • In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
  • Form dough into 3/4 inch balls.
  • Place on ungreased cookie sheet 2 inches apart.
  • Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
  • Spoon about 1/4 tsp of jam into each indentation.
  • Bake 8-10 minutes or until light golden brown.
  • Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
  • In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
  • Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.