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:

Bake This Way

  1. Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dough: In a bowl, combine the cookie mix, butter, egg, and vanilla until a smooth dough forms.
  3. Chill dough: Cover and chill for at least 30 minutes. This prevents spreading and keeps the cookies thick and soft.
  4. Shape cookies: Scoop dough into 1-inch balls and place on the prepared baking sheet.
  5. Make the thumbprint: Use your thumb or the back of a small spoon to gently press an indentation in the center of each cookie.
  6. Fill cookies: Spoon a small amount of raspberry chia jam or caramel into each indentation.
  7. Bake: 12–15 minutes, until edges are lightly golden. Don’t overbake—these cookies stay soft.
  8. Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Filling will set as cookies cool.
  9. 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.

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