Go Back

Red White and Blue Thumbprint Cookies with Cake Mix

Red white and blue thumbprint cookies with cake mix are soft, buttery, and filled with jam centers. This shortcut recipe uses a quick dough, thumbpress divots, and short baking for lightly golden edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

white cake mix
  • 1 box (15.25 oz) white cake mix
eggs
  • 2 large eggs
unsalted butter
  • 0.5 cup unsalted butter melted
vanilla extract
  • 0.5 tsp vanilla extract
red strawberry jam
  • 0.25 cup red strawberry jam
blue raspberry jam
  • 0.25 cup blue raspberry jam
powdered sugar
  • 0.25 cup powdered sugar optional for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and form the dough
  1. Preheat the oven to 350°F (175°C). Set out a baking sheet so it’s ready for the cookies.
  2. Line a baking sheet with parchment paper. This helps the thumbprint cookies release cleanly after baking.
  3. In a large bowl, combine the white cake mix, eggs, melted unsalted butter, and vanilla extract. Mix until a soft dough forms.
  4. Scoop tablespoon-sized portions and roll into balls. Arrange them spaced apart on the prepared baking sheet.
  5. Press your thumb gently into the center of each cookie. Create a shallow well for the jam so it bakes into the thumbprint.
Fill and bake
  1. Fill half the cookies with red strawberry jam. Spoon just enough to stay within the thumbprint wells.
  2. Fill the remaining cookies with blue raspberry jam. Keep the jam mounded slightly so it sets as the cookies bake.
  3. Bake for 10–12 minutes until lightly golden around the edges. Watch for set centers while the cookies stay tender.
Cool and finish
  1. Allow the cookies to cool on the baking sheet for 5 minutes. This firms them up before moving so the jam doesn’t tear.
  2. Transfer cookies to a wire rack to cool completely. Cool fully for the best jam texture and clean slices.
  3. Dust lightly with powdered sugar if desired. Serve once the cookies are fully cooled.

Notes

For a neater jam center, refill thumbprints right after pressing—if the dough springs back, re-press lightly. Store airtight at room temperature for 3–4 days. Freeze baked cookies up to 2 months (thaw overnight in the fridge, then bring to room temperature). If you need a dairy-free swap, use a dairy-free unsalted butter substitute for similar melting behavior.