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Red White and Blue Thumbprint Cookies with a Cake Mix

Red white and blue thumbprint cookies with a cake mix are soft, colorful, and easy to bake with jam-filled centers. Patriotic red and blue dough plus strawberry and blueberry thumbprints make a festive sprinkle-topped look for summer holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling 45 minutes
Total Time 1 hour 12 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Red White and Blue Dough and Centers
  • 1 box white cake mix
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 1 red gel food coloring Use as needed to reach a vibrant red.
  • 1 blue gel food coloring Use as needed to reach a vibrant blue.
  • 0.5 cup strawberry jam
  • 0.5 cup blueberry jam
  • 0.25 cup patriotic sprinkles
  • 1 powdered sugar Optional for dusting.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F (175°C).
  2. Line baking sheets with parchment paper.
Make and color the dough
  1. Combine the white cake mix, eggs, and vegetable oil in a large bowl.
  2. Divide the dough into three portions.
  3. Leave one portion white, with no added color.
  4. Color one portion red using red gel food coloring.
  5. Color one portion blue using blue gel food coloring.
Shape and fill thumbprints
  1. Roll the dough into 1-inch balls.
  2. Arrange the cookies on the prepared baking sheets.
  3. Press a thumbprint into the center of each cookie, making a shallow well.
  4. Fill the centers with strawberry jam.
  5. Fill the remaining centers with blueberry jam.
  6. Add a few patriotic sprinkles over the jam centers.
Bake and finish
  1. Bake for 10–12 minutes, until the edges look set.
  2. Cool completely on the baking sheets before serving.
  3. Dust lightly with powdered sugar if desired.
  4. Serve the cookies.

Notes

For cleaner thumbprints, press the wells just after shaping while the dough is still soft, and don’t overfill so the jam doesn’t bubble out. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Freezing is yes: freeze baked cookies airtight up to 2 months and thaw at room temperature. For a lower-sugar option, use reduced-sugar strawberry and blueberry jam (and reduce additional sprinkles if needed).