Cake Mix Thumbprint Cookies
Quick and delightful cookies made with cake mix, lemon zest, and jam.
Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 box French vanilla cake mix (15.25 ounces)
- ¼ cup Salted butter melted
- 2 large Eggs
- 2 teaspoons Lemon zest (from 1 lemon)
- ½ cup Jam or jelly (raspberry, blackberry, or grape are great options)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a baking sheet with parchment paper or a silicone baking mat.
- Step 3: In a large mixing bowl, combine the melted butter, eggs, and lemon zest. Whisk until well blended. Gradually add in the cake mix and stir until a thick dough forms.
- Step 4: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheet.
- Step 5: Using your thumb or the back of a spoon, gently press down in the center of each cookie ball to create a well for the jam.
- Step 6: Spoon about a teaspoon of your chosen jam into each thumbprint.
- Step 7: Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges.
- Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4-5 days.