Red White and Blue Thumbprint Cookies with a Cake mix
These Red White and Blue Thumbprint Cookies just might be my new favorite recipe! Not only do these red velvet cake mix cookies taste amazing but they are also so much fun. With blueberry jam filling, a white chocolate drizzle and gold star sprinkles there isn’t anything not to love about these Red White and Blue Cookies. Serve them at your next patriotic gathering and watch them disappear. The best part is that they are super easy to make.
Do you love Red White and Blue Cookies? Try this Red White and Blue Cake Mix Cookies Recipe!
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Tips & tricks to achieve the most delicious cookies of your life!
Red White and Blue Cookies
I am a sucker for Red White and Blue recipes. They are perfect for the patriotic holidays but don’t stop there. Make Red White and Blue Thumbprint Cookies all year long.
Red White and Blue Cookies are the perfect dessert to take to potlucks, bbq’s, birthday parties or to keep for yourself at home. They fit anywhere and the best part is that everyone is not only going to love how beautiful they are but they are also going to bonkers for the wonderful flavors.
Using a red velvet cake mix for the base means that you can bake these cookies in no time. The blueberry jam gives them a fresh flavor and the white chocolate adds a special touch.
Ingredients Needed
- Red Velvet Cake Mix-The perfect place to start when you want an easy and delicious red velvet cookie.
- Eggs-Added to the cookie dough to help bind everything together.
- Oil-This ingredient can be substituted for melted butter and both help give the cookie a soft texture.
- Blueberry Jam-The “blue” of this cookie and a delicious addition to the middle of this red velvet cake mix cookie.
- White Melting Chocolate-You can use as little or as much as you would like to get the “white” of the cookie. It also helps the sprinkles adhere to the cookie.
- Star sprinkles-What would a patriotic cookie be without star sprinkles? I used gold but silver would work great too.
How to make Red White and Blue Cookies with Red Velvet Cake Mix
- Combine the red velvet cake mix, eggs and vegetable oil. Mix using a hand held {or stand} mixer until you have a thick dough.
- Use a medium cookie scoop and scoop mounds of dough into your hand. If the dough is too sticky, flour your hands and roll the dough into a smooth ball. Place the cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
- Make an indentation in the middle of each cookie using your thumb.
- Fill the indentation with about a teaspoon of blueberry jam.
- Bake for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Once the cookies are completely cooled, melt the white chocolate in the microwave for 30 seconds. Stir and continue in 15 second increments until totally smooth. Add the melted white chocolate to a piping or zipper bag and cut a small triangle from the bottom. Drizzle every cookie with a few lines of white chocolate and work quickly, top with as many star sprinkles as you would like. Allow the chocolate to set up and serve.
Pro Tips for the BEST Red White and Blue Thumbprint Cookies
- Use a cookie scoop to make sure that all of the cake mix thumbprint cookies are the same size and bake evenly.
- Roll the cookie dough in your hand to get a smooth cookie dough mound. This helps give you a nice and even finished cookie.
- Don’t over bake the cookies! Be sure to remove them once the cake mix cookie is set up. Once the cookies are removed then allow them to cool on the cookie sheet completely. This step helps the cookies set up nicely.
- Drizzle the melted white chocolate after the cookies are cool completely. Otherwise the chocolate will not set up in the way you hope.
- Add the star sprinkles while the white chocolate is still wet. This is what is holding them to the top of the cookie. So be sure to only work on 1 or 2 cookies at a time.
Frequently Asked Questions
How do I store Red White and Blue Cookies?
The best way to store these Red White and Blue Cookies is in an airtight container either at room temperature or in the refrigerator.
They will last a day or two longer in the refrigerator so that is what I suggest.
Can I freeze Thumbprint Cookies with jam?
These Thumbprint Cookies with jam freeze very well. Just be sure to cool them completely before adding them to the freezer. They should last for up to 3 months if they are stored correctly.
Should I fill the cookies with jam before or after baking?
These cookies can be filled either way but I prefer to fill them before baking. That way the blueberry jam bakes into the red velvet cake mix cookies.
If you decide to fill them after the cookies have baked then you may have to redo the indentation in the middle of each cookie before adding the jam.
How do I know when Thumbprint Cookies are done baking?
You will know that the Thumbprint Cookies are done baking when the cookies are set up. It is important to not over bake them but to also make sure to not under bake them either.
This can sometimes get a little tricky when there is jam in the middle of the cookies.
How long will the Red White and Blue Cookies stay fresh?
These cookies stay fresh for a couple of days at room temperature but will last longer in the refrigerator.
Do you love Red White and Blue desserts? Try these easy recipes…
- Red White and Blue Velvet Bundt Cake Recipe with a Cake Mix
- Red White and Blue Cake Mix Cookies Recipe
- 4th of July Cookie Bars
- A Refreshing Red White and Blue Fruit Salad
- Festive 4th of July Fruit Tray
- Easy Flag Fruit Pizza
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Red White and Blue Thumbprint Cookies with a Cake Mix
Ingredients
- 1 box red velvet cake mix {15.25 ounces}
- 2 eggs
- â…“ cup vegetable oil
- ½ cup blueberry jam
- ¼ cup white melting chocolate
- 2 Tablespoons star sprinkles
Instructions
- Preheat the oven to 350°.
- Combine the red velvet cake mix, eggs and vegetable oil. Mix using a hand held {or stand} mixer until you have a thick dough.
- Use a medium cookie scoop and scoop mounds of dough into your hand. If the dough is too sticky, flour your hands and roll the dough into a smooth ball. Place the cookie dough mounds onto a silicone mat {or parchment} lined baking sheet. Make an indentation in the middle of each cookie using your thumb.
- Fill the indentation with about a teaspoon of blueberry jam. Bake for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Once the cookies are completely cooled, melt the white chocolate in the microwave for 30 seconds. Stir and continue in 15 second increments until totally smooth. Add the melted white chocolate to a piping or zipper bag and cut a small triangle from the bottom. Drizzle every cookie with a few lines of white chocolate and work quickly, top with as many star sprinkles as you would like. Allow the chocolate to set up and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for 2 days.
