Soft No-Sugar Thumbprint Cookies

These soft, pillowy cookies beautifully showcase our classic no-sugar cookie mix. Perfectly keto and gluten-free, you can fill them with homemade sugar-free raspberry chia jam, sugar-free caramel, or any low-carb spread you love.
What You Need
For the cookies:
- 1 package of No Sugar Cookie Mix
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp cream cheese, optional
For the filling:
- Store bought sugar free jam;
- Homemade sugar-free raspberry chia jam;
- Sugar-free caramelÂ
Bake This Way
- Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dough: In a bowl, combine the cookie mix, butter, egg, and vanilla until a smooth dough forms.
- Chill dough: Cover and chill for at least 30 minutes. This prevents spreading and keeps the cookies thick and soft.
- Shape cookies: Scoop dough into 1-inch balls and place on the prepared baking sheet.
- Make the thumbprint: Use your thumb or the back of a small spoon to gently press an indentation in the center of each cookie.
- Fill cookies: Spoon a small amount of raspberry chia jam or caramel into each indentation.
- Bake: 12–15 minutes, until edges are lightly golden. Don’t overbake—these cookies stay soft.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Filling will set as cookies cool.
- Enjoy!
Tip: If you want a very clean, non-spread shape, chill the shaped cookie dough balls for another 15 minutes on the baking sheet before baking.