• Prep Time: 25 mins
  • Cooking Time: 23 mins
  • Serves: 40

Thumbprint Cookie Bars

  • Recipe Submitted by on

 Ingredients List

  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 egg
  • 3 tablespoons coarse white sparkling sugar
  • 3 tablespoons plus 1 teaspoon apricot, blueberry, seedless raspberry or strawberry jam


1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2 In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough evenly in bottom of pan; sprinkle sugar over top.
3 Bake 19 to 23 minutes or until light golden brown. Using end of wooden spoon, immediately make 40 (1/2-inch) indentations in baked bar (8 rows by 5 rows) without going through to bottom of pan. Clean off end of wooden spoon with paper towel as needed. Fill each opening with 1/4 teaspoon jam. Cool completely, about 1 hour.
4 Cut bars into 8 rows by 5 rows so jam is in center of each piece. Remove bars from pan. Store covered in airtight container in single layer.

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