These cake mix thumbprint cookies are an easy, 5-ingredient recipe made from a boxed cake mix. They bake up soft and fluffy with an indented center that’s filled with jam — here I used lemon cake mix and raspberry jam for a bright lemon-raspberry combination, but any cake mix and filling will work.
You can swap the cake mix flavor and filling to suit your taste. The base yields buttery, tender cookies that pair well with jam, chocolate, caramel, or other sweet fillings. Try these simple raspberry thumbprint cookies for a quick, crowd-pleasing treat.
If you enjoy quick desserts made from boxed cake mix, explore other cake mix cookie recipes. Jam thumbprints are a favorite in our house — my son always reaches for the jam-filled center first.
This Cake Mix Thumbprint Cookie Recipe Is…
- Made with a boxed cake mix (you can easily boost a box mix to taste homemade)
- Flexible — use any cake mix flavor
- Quick and easy to prepare
- A fun twist on classic thumbprint cookies
- Great for cookie exchanges and bake sales
- Budget-friendly and freezer-friendly
Ingredients
Boxed cake mix – I used lemon, but any flavor will work.
Eggs – large eggs are used to bind the dough.
Vegetable oil – canola oil works as a substitute.
Granulated sugar – for rolling the cookie dough before baking; it adds a light crunchy coating.
Jam or preserves – raspberry jam was used for a lemon-raspberry pairing; feel free to use your favorite flavor or a non-fruit filling.
Recipes to Serve With Cookies
These cookies pair nicely with refreshing drinks such as a strawberry “Pink Drink” or a frozen limeade. Serve with tea, coffee, or a fruity iced beverage for a delightful snack or dessert spread.
How to Make
Below are the streamlined steps to make these easy thumbprint cookies. Full measurements and timings are in the printable recipe card further down.
Step One: Preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
Step Two: In a large bowl, combine the cake mix, eggs, and vegetable oil. Mix until a cohesive dough forms.
Step Three: Use a cookie scoop (about 1 1/2 tablespoons) to portion dough into balls, then roll each ball in granulated sugar.
Step Four: Place the sugar-coated dough balls on the prepared baking sheet, leaving space between them, and bake 10–12 minutes or until set.
Step Five: Remove the cookies from the oven and press the center of each cookie with the back of a spoon or the rounded end of a cookie scoop to create the thumbprint. Allow cookies to cool completely, then fill each indentation with jam or your chosen filling.
Storing
Refrigerate: Store cookies in an airtight container in the refrigerator. If stacking, place wax paper between layers to prevent sticking. Cookies will keep 4–5 days refrigerated.
Freeze: Cookies can be frozen in a single layer or with wax paper between layers for up to 3–4 months. Thaw at room temperature for an hour or refrigerate overnight before serving.
When to Serve These Cookies
These thumbprint cookies are versatile and suitable for many occasions — they’re tender, melt-in-your-mouth treats that complement gatherings and celebrations:
- Baby showers
- Bridal showers
- Holiday cookie platters (Christmas, Easter, etc.)
- Tea parties
- Game-day desserts
- Parties and potlucks
- Bake sales
Common Questions
Jam or preserves (which contain fruit pieces) give a pleasant texture and hold up well in the thumbprint. Jelly is jelly-like and can be used, but jam or preserves are often preferred.
In Sweden these cookies are called hallongrotta, which roughly translates to “raspberry cave,” traditionally filled with raspberry jam.
Yes. Melted chocolate, caramel, or hot fudge are great alternatives to fruit fillings if you prefer a non-fruit center.
Rolling the dough in granulated sugar and then pressing the centers after baking can create surface cracks — that’s normal and gives a rustic look to the cookies.
More Cookie Recipes
- Almond Crescent Cookies
- Cornflake Cookies
- Churro Cookies
- Spritz Cookies
If you try this recipe, consider leaving feedback in the recipe card below. I love hearing which flavor combinations you choose.
Cake Mix Thumbprint Cookies
Quick and easy thumbprint cookies made from boxed cake mix. This version uses lemon cake mix with raspberry jam for the filling. Makes about 20 cookies.
Ingredients
- 1 (15.25 oz) box cake mix (lemon used here)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar (for rolling)
- 1/2 cup raspberry jam (or filling of choice)
Instructions
- Preheat oven to 350°F. Line or grease a cookie sheet and set aside.
- In a bowl, combine the cake mix, eggs, and oil. Mix until a dough forms.
- Pour granulated sugar onto a plate. Use a cookie scoop to form dough into balls, then roll each in sugar.
- Place dough balls on the prepared baking sheet, leaving space between cookies.
- Bake for 10–12 minutes, until cookies are set.
- Remove from oven and press the center of each warm cookie with the back of a spoon to create an indentation.
- When cookies are completely cool, fill each indentation with a small spoonful of jam.
Notes
- Use any cake mix flavor you like.
- Try different fillings: caramel, peanut butter, Nutella, jam, or preserves.
- Store in the refrigerator in an airtight container for 4–5 days or freeze up to 3–4 months.
- Yield is approximately 20 cookies, depending on scoop size.
Nutrition (per cookie, approximate)
Calories: 58 kcal • Carbohydrates: 6 g • Protein: 1 g • Fat: 4 g
