These thick & soft Small Batch Spice Thumbprint Cookies are perfect for when you have a craving for a fall inspired treat, but don't want to bake up an entire batch of cookies...
Confession: I absolutely love me some cake mix cookies. Fact: If I make an entire box of cake mix cookies, I will end up eating almost all of them by myself, you all. No joke.
My solution to this little dilemma is to only to use half of the box of cake mix & make myself a small batch of cake mix cookies. I can always tuck away the other half of the mix to bake up another small batch later on or to use in another recipe altogether.
A couple of weeks ago as I was getting myself into full-on fall mode, I had a craving for some thick & soft spiced cookies. I happened to have half of a box of spice cake mix in the cabinet, so it was a no-brainer to whip myself up a batch of fall inspired cake mix cookies using that. I had happened to use the other half of that mix in these soft & fluffy Banana Spice Streusel Muffins I baked up earlier in the month.
Since cake mix cookies are crazy easy to make anyways, I decided to go the extra mile and roll them in cinnamon & sugar before giving each cookie a thumb full of pumpkin butter right in the center. ;) If you are not a fan of pumpkin butter, feel free to swap in your favorite apple butter or even an apple jelly.
These cookies are like a ginger cookie, a thumbprint, & a snickerdoodle rolled all into one. And I am super glad that I opted just to make a small batch of these instead of the full batch because these thumbprints happened to disappear within two days. And I may or may not have been the only one in the house eating them... ;)
Of course if you need a bigger batch of these cookies to serve to a crowd, you can simply use the entire box of cake mix & double all of the rest of the ingredients in the recipe.
Yield: 9-12 cookies
Small Batch Spice Thumbprint Cookies
prep time: 40 mins cook time: 12 mins total time: 52 mins
ingredients:
- 1/2 box (approx. 2 cups) of spice cake mix
- 1/3 cup flour
- 1/4 cup canola oil
- 1 egg
- Cinnamon & sugar, to roll the cookies in (optional)
- Pumpkin butter (could also use apple butter or pear butter)
instructions
Whisk together the spice cake mix & flour in a mixing bowl. Add in the oil & egg, and mix well. Chill the cookie dough in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
Mix together the cinnamon & sugar in a shallow dish.
Take the cookie dough out of the fridge and roll into 1 1/2 tbsp balls. Roll each cookie dough ball into the cinnamon/sugar mixture and then place on the prepared baking sheet. Flatten each cookie dough ball with the palm of your hand. Using your thumb, make a small indentation into the center of each flattened cookie. Fill the indentation in each cookie with pumpkin, apple, or pear butter.
Bake at 350 for 10-12 minutes. Allow to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.
Enjoy!
NOTES:
You can use the entire box of spice cake mix to make a full batch of these thumbprint cookies. Just double all of the rest of the ingredients.
Created using The Recipes Generator
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