From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Raspberry Lemon Thumbprint Cookies
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Instructions
1
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Preheat oven to 350F.
2
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Line two baking sheets with parchment paper or silicone baking mats. Set aside.
3
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In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
4
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Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll into balls.
5
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Place cookie dough balls at least 3″ apart on the prepared cookie sheets.
6
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Bake for 10-12 minutes until lightly golden and spread out.
7
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Use a teaspoon measuring spoon to press into the center of each cookie to create an indent and then allow to cool for 5 minutes.
8
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Portion out 1/2 teaspoon to 1 teaspoon of raspberry jam into the indentation of each thumbprint cookie.
My Calorie Intake
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Tips & Tricks (5)
- Jam Precision Technique 🥄Use the back of a cold, slightly moistened teaspoon to create perfectly uniform thumbprint wells in the cookie dough, preventing sticking and ensuring even jam distribution.
- Lemon Zest Boost 🍋Add 1-2 teaspoons of fresh lemon zest to the cake mix to intensify the lemon flavor and bring a bright, aromatic dimension to the cookies.
- Jam Selection Secret 🍇Choose a high-quality, seedless raspberry jam with a thick consistency to prevent spreading during baking and create a beautiful, glossy center.
- Cooling Rack Magic 🧊Transfer cookies to a wire cooling rack immediately after baking to prevent bottom sogginess and maintain a crisp texture around the edges.
- Make-Ahead Magic 🕰️Chill the prepared cookie dough for 30 minutes before baking to prevent spreading and create a more compact, beautifully shaped cookie.
Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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