Raspberry Thumbprint Cookies with Lemon Glaze 🍋

Raspberry Thumbprint Cookies with Lemon Glaze

35 COOKIES

Prep Time15 MINUTES

Cook Time15 MINUTES

Total Time30 MINUTES

Raspberry Thumbprint Cookies are so fun to make and completely delicious! Add lemon zest to the cookies and lemon juice to the powdered sugar glaze to give them the best sweet and tart flavor.

Ingredients

 

• 2 ½ cups (300g) all-purpose flour
• ¼ teaspoon fine sea salt
• 1 cup (2 sticks, 225g) butter soft
• ⅔ cup +2 tablespoons granulated sugar
• lemon zest from one lemon
• ¼ cup seedless raspberry jam

For the Glaze:

• 1 ¼ cup (155g) powdered sugar
• 2-3 tablespoons lemon juice freshly squeezed
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F/180°C. Line cookie sheet with parchment paper or silicone baking mats (Silpats are great!) and set aside.
• In a medium mixing bowl, whisk together flour and salt.
• In a large mixing bowl using an electric hand mixer, or in the bowl of a stand mixer, add the softened butter and ⅔ cup of granulated sugar. Cream until light and fluffy. This takes about 3 minutes.
• Add the lemon zest and vanilla and stir to combine. Then add the flour, a bit at a time, and mix until incorporated, scraping down the sides of the bowl to mix everything together.
• Place the rest of the sugar in a small bowl. Use a cookie scoop to scoop 1 tablespoon sized dough balls, and roll each with your hands to smooth them. Roll each ball through the granulated sugar and place on sheet trays, leaving two inches between each cookie.
• Make indentations in the cookies using the end of a round wooden spoon or similar tool. The indention should be about ⅔ of the way down into each ball. Don’t worry if the dough cracks on the edges; this is normal.
• Fill each cookie with a heaping teaspoon of seedless raspberry jam.
• Bake for 13-15 minutes or until the tops of the cookies look dry and the bottoms are lightly golden brown. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before adding the glaze.
• To make the lemon glaze, mix together the lemon juice, powdered sugar and vanilla. Adjust the consistency if needed by adding a bit more juice or sugar. It should be thick, but pourable.
• Glaze the cookies with the icing by dipping a fork into the glaze and drizzling it over the cookies while they are on the rack. Any excess will drip off. Give the glaze 15 minutes to set before serving or storing.

Notes

• To Store: Keep the cookies in an airtight container at room temperature for up to a week. 
• To Freeze: Keep in the freezer for up to 3 months in an airtight container.
• Be sure to store these in a single layer, or put wax paper between layers to keep them from sticking together. 
• To make the indentations: use the end of a wooden spoon, a measuring teaspoon, or your thumb. 
• To make Almond Raspberry Thumbprints: add ½ teaspoon of almond extract to the dough, and/or replace the vanilla in the glaze with ½ teaspoon of almond. 
• Other Flavors: any type of jam or preserves can be used in this recipe. Try lemon, strawberry, or blueberry.

Nutrition

Calories: 165kcal

Carbohydrates: 39g

Protein: 2g

Fat: 1g

Saturated Fat: 1g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 1g

Cholesterol: 1mg

Sodium: 25mg

Potassium: 31mg

Fiber: 1g

Sugar: 25g

Vitamin A: 11IU

Vitamin C: 1mg

Calcium: 11mg

Iron: 1mg