Easy Lemon Raspberry Cookies (Thumbprint)
Quick and easy lemon raspberry cookies with cake mix box and other simple ingredients. These soft and rich thumbprint cookies are indented in the middle and filled with delicious raspberry jam.
Servings: 24 Cookies
Calories: 107kcal
Ingredients
- 1 box Lemon cake mix 15.25 oz. box
- 2 Eggs Large, Room temperature
- ⅓ cup Melted butter Or oil
- 1 tablespoon Lemon zest
- ½ cup Raspberry jam or preserves
Instructions
- In a large mixing bowl, add lemon cake mix, eggs, melted butter, lemon zest and mix until combined. Do not over mix!
- If dough is too crumbly and not coming together, mix in some water. Add 1 tablespoon at a time.
- Cover bowl and chill dough in fridge for 20-30 minutes.
- Scoop out small portions of the dough and form balls. If dough is too sticky, you can chill for a bit longer or oiling your hands also helps.
- Place balls on a cookie tray, lined with parchment paper.
- Press your thumb to make indentations in the center OR you can use the back of a wooden spoon and even the round bottom of a measuring spoon for a much professional appearance.
- Now you have 2 options: You can spoon ¼ teaspoon of raspberry preserves or jam in the center right now and bake OR you can bake the cookies first without any jam and then fill the centers with jam, once they cool. If you go with the second option, please note that when you remove the cookies from the oven, the indentations are not going to be that deep anymore. Just press the back of a wooden spoon or the round bottom of a measuring spoon into the center again. You must do this quickly before the cookies have a chance to cool completely.
- Bake at 350 degrees F for 8-10 minutes or until cookies are firm along the edges and a little spread out.
- Allow the cookies to cool fully and enjoy.
Notes
- Coat dough balls in finely chopped nuts, powdered sugar, sanding sugar, granulated sugar or even sprinkles for additional flavor and texture.
- Don't over-mix the dough because that makes the cookies very tough and gummy.
- Don't over bake cookies because that will cause them to become dry and crumbly.
- Please line your pans with parchment paper to prevent the cookies from sticking to the pan.
- Chill dough for 20-30 minutes. This prevents cookies from over spreading during baking.
- Oil can be used instead of melted butter but I feel like it causes the cookies to spread a little more than I prefer. They don't go flat and lose their shape though.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 107kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 99IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg