These raspberry and lemon thumbprint cookies are a bright treat! With a soft, buttery base and a tangy fruity center, they’re perfect for any occasion.
Seriously, these cookies are so tasty that you might forget to share them. Who can blame you when you have sweet raspberry goodness and zesty lemon in every bite? 😋
I love making these cookies when I’m in the mood for something sweet and refreshing. They’re super easy to whip up and look really pretty on a plate too!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookies. For a gluten-free option, consider using a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum to help with texture.
Unsalted Butter: Keep the butter soft for easy creaming. You can substitute with coconut oil or a dairy-free butter for a vegan version, though the taste will vary slightly.
Lemon Zest: Fresh is best for bright flavor! If you don’t have a lemon, an equal amount of lemon extract works well, but use less (about half) since extracts are more concentrated.
Raspberry Jam: Choose seedless jam for a smooth texture. If raspberries are out of season, swap for another berry jam like strawberry or blueberry.
Powdered Sugar: Essential for the glaze. If you’re in a pinch, you can blend granulated sugar until powdered, though the texture may be a bit grainier.
How Do I Get a Perfect Indentation?
Creating the thumbprint is a key step that helps hold the jam beautifully. To do this perfectly, here are my tips:
- Make sure the dough is chilled slightly; this helps it hold shape when pressing.
- Use a clean, dry thumb for the indent. If it sticks, you can dust it with a bit of flour.
- Press gently but firmly in the center of the ball, aiming for about halfway through without breaking through the bottom.
The indentation may puff up during baking, so don’t worry if it looks a bit smaller; it’ll usually hold the jam just fine!
How Do I Drizzle the Glaze Like a Pro?
Drizzling the glaze can make your cookies look professional! Here’s how:
- Use a piping bag or a ziplock bag with a tiny corner snipped off for precision.
- Start at one edge of the cookie and move back and forth to create a nice pattern as you drizzle.
- If the glaze is too thick, add a few drops of lemon juice or water until it reaches a drizzle-able consistency.
Practicing this can help you create those pretty, flawless designs that make any cookie extra appealing!
Raspberry And Lemon Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 teaspoons pure vanilla extract
- 1/2 cup raspberry jam (seedless preferred)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (adjust for consistency)
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare the cookie dough and shape the cookies. You’ll need another 12-15 minutes to bake them, plus a little time for cooling. Overall, plan for about an hour from start to finish, including time for the glaze to set.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agent, ensuring your cookies rise nicely. Set this bowl aside while you move to the next step.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy—about 3 minutes should do the trick. This will give your cookies a nice texture.
4. Add Egg, Lemon Zest, and Vanilla:
Next, beat in the egg, lemon zest, and vanilla extract until everything is well combined, bringing a lovely flavor to your cookies.
5. Combine Wet and Dry Ingredients:
Gradually mix in the flour mixture to the butter mixture, using low speed to prevent a flour cloud. Mix until just combined; you don’t want to overdo it!
6. Shape the Cookies:
Using a cookie scoop or tablespoon, scoop out dough and roll it into 1-inch balls. Place them on the prepared baking sheets, ensuring they’re about 2 inches apart for spreading.
7. Create Thumbprints:
Now it’s time for the fun part! Take your thumb or the back of a small spoon and gently press into the center of each dough ball to create a little well for the jam—don’t press all the way through!
8. Fill with Raspberry Jam:
Spoon about 1/2 teaspoon of raspberry jam into each indentation you just made. This is where all the fruity goodness will go!
9. Bake:
Pop the cookie sheets in the preheated oven and bake for 12-15 minutes. They should be set with lightly golden edges but still soft in the center.
10. Cool on Wire Racks:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to wire racks to cool completely—this helps keep them soft.
11. Prepare Lemon Glaze:
For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If it’s too thick, add a little more lemon juice until you reach your desired consistency. Feel free to add in that optional lemon zest for extra zing!
12. Drizzle Glaze:
Once the cookies have completely cooled, drizzle the lemon glaze over them using a spoon or a piping bag for more precision.
13. Serve and Enjoy!
Let the glaze set for a few minutes, then they’re ready to enjoy! Store any leftovers in an airtight container at room temperature for up to 1 week, though I doubt they’ll last that long!
Enjoy every bite of these delightful, buttery thumbprint cookies bursting with raspberry jam and a hint of lemon!
Can I Substitute the Raspberry Jam?
Absolutely! If raspberry jam isn’t your favorite, you can use other fruit jams like strawberry, blueberry, or even apricot. Just make sure it’s seedless for a smoother texture!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. If you want them to last longer, consider freezing them. Just place the cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, just scoop and shape the cookies, then proceed with the recipe as usual!
Can I Use a Different Type of Zest?
Yes! While lemon zest adds a bright flavor, you can experiment with orange or lime zest for a different citrus twist. Each will bring its own unique flavor profile to the cookies!