These Raspberry and Lemon Thumbprint Cookies are sweet little delights with a tangy twist! The soft cookie is filled with yummy raspberry jam and a hint of lemon flavor.
They are perfect for sharing or enjoying with a cup of tea. Honestly, I can’t resist sneaking a few while they cool. Good luck saving them for later! 😄
What I love about these cookies is how easy they are to make. Just mix, form, and bake—it’s a fun way to bring some sunshine into my day!
Key Ingredients & Substitutions
Unsalted Butter: The butter gives these cookies a rich flavor. If you’re dairy-free, try using vegan butter or coconut oil, though the texture may change slightly.
Granulated Sugar: This helps add sweetness and creates a lovely texture. You can substitute with coconut sugar or a sugar alternative if you’re looking to reduce calories.
Lemon Zest: The fresh zest brightens the cookies. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but the flavor may not be as intense.
Raspberry Jam: While raspberry is a classic choice, feel free to swap it with any fruit jam you like, such as strawberry or blueberry, depending on your taste or pantry supplies!
Why is the Dough Soft and How Can I Handle It?
The dough for these thumbprint cookies is softer than typical cookie dough. This is normal because of the butter content. To handle it better, chill the dough in the fridge for about 30 minutes. This makes it easier to roll without it sticking to your hands.
- Roll the dough gently in sugar before forming balls; it helps prevent sticking.
- Use cold hands or lightly flour your hands while rolling the dough into balls.
Raspberry And Lemon Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seeded if preferred)
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons lemon juice
How Much Time Will You Need?
This cookie recipe will take about 15 minutes for preparation and 12-15 minutes for baking. You’ll also want to allow some cooling time, so plan for about 30-45 minutes total before you can dig in!
Step-by-Step Instructions:
1. Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, take your softened butter and mix it with 2/3 cup of granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This should take about 3 to 5 minutes—take your time!
3. Add Wet Ingredients:
Now, beat in the egg, vanilla extract, and lemon zest until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure everything is mixed evenly before combining with the wet ingredients.
5. Mix Together:
Gradually add the dry ingredients to your creamy mixture. Stir gently until just combined; the dough will be soft and a little sticky, but that’s perfect!
6. Form the Cookies:
Roll the dough into 1-inch balls. Then roll each ball in granulated sugar to give a nice sweet crust.
7. Create Thumbprints:
Place the dough balls on the prepared baking sheets, about 2 inches apart. Use your thumb or the back of a small spoon to gently press an indentation in the center of each ball to form the classic “thumbprint.” Be careful not to push too deep!
8. Add Raspberry Jam:
Spoon about 1/2 teaspoon of raspberry jam into each thumbprint, filling it just to the top without overflowing.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown. Keep an eye on them; you want them to be perfectly baked!
10. Cool:
Once baked, take them out of the oven and let them cool on the baking sheets for about 5 minutes. Then gently transfer them to a wire rack to cool completely.
11. Optional Lemon Glaze:
If you’d like to add a glaze, mix the powdered sugar with lemon juice until it’s smooth. Drizzle the glaze over the cooled cookies for an extra special touch!
Now, enjoy these delightful Raspberry and Lemon Thumbprint Cookies with a bright burst of flavor in every bite!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can use any fruit jam you like. Options such as strawberry, blueberry, or even apricot will work beautifully and give a unique twist to your cookies!
What If I Don’t Have Lemon Zest?
If you’re out of fresh lemons, bottled lemon juice can be a substitute, but use it sparingly. Just 1/2 teaspoon should add some flavor without being overwhelming. You can also skip it altogether if you prefer a simpler flavor!
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you need longer storage, freeze them in a single layer, then transfer to a freezer-safe container. They can last up to 3 months in the freezer!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough ahead of time and refrigerate it for up to 2 days. Just make sure to cover it tightly with plastic wrap. When ready to bake, let it sit at room temperature for about 10 minutes to soften slightly before rolling into balls.
