Raspberry Lemon Thumbprint Cookies

These Raspberry Lemon Thumbprint Cookies start with a lemon cake mix, making them super easy to whip up. The bright lemon flavor pairs perfectly with a spoonful of raspberry jam in the center of each cookie. They’re soft, sweet, and look as good as they taste—great for sharing or saving for a quiet moment with tea. Just a few ingredients, a little time, and you’ll have a batch of cookies that taste like sunshine.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Servings: 20 cookies

Calories: 123 kcal per serving

Ingredients

15 ¼ ounces - Lemon Cake Mix
2 - eggs
⅓ cup - Vegetable Oil
¼ cup - Raspberry Jam

Instructions

Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll into balls.
Place cookie dough balls at least 3″ apart on the prepared cookie sheets.
Bake for 10-12 minutes until lightly golden and spread out.
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.
Portion out 1/2 teaspoon to 1 teaspoon of raspberry jam into the indentation of each thumbprint cookie.

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