Raspberry-Gingerbread Thumbprint Cookies

Steps

• 1

  Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, water and egg until soft dough forms.
• 2

  Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
• 3

  Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack to cool completely.
• 4

  In small microwavable bowl, microwave baking chips uncovered on High 1 to 2 minutes or until chips can be stirred smooth. Stir in ground ginger. Spoon mixture into small resealable food-storage plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with sparkling sugar.