Raspberry Thumbprint Cookies with Lemon Glaze are a delightful treat — buttery, soft cookies filled with sweet raspberry jam and topped with a tangy lemon glaze. The combination of the rich cookie and the bright, citrusy glaze makes for a delicious contrast. Here’s a recipe for these perfect little gems!
Raspberry Thumbprint Cookies with Lemon Glaze Recipe
Ingredients:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp heavy cream (or milk)
- 1/2 cup raspberry jam (or preserves)
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional, for extra zing)
- 1/4 tsp vanilla extract (optional)
Instructions:
1. Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg yolk, vanilla extract, and heavy cream to the butter mixture, and beat until combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined to form a dough.
2. Shape the Cookies:
- Roll the dough into tablespoon-sized balls (about 1 inch in diameter) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb (or the back of a small spoon) to make a deep indentation in the center of each dough ball, creating a “thumbprint” to hold the jam.
- Fill each thumbprint with about 1/2 teaspoon of raspberry jam.
3. Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The jam will slightly bubble in the center.
- Once done, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
4. Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest (if using), and vanilla extract (if using) until smooth. Adjust the consistency by adding a little more lemon juice if the glaze is too thick, or more powdered sugar if it’s too thin.
5. Glaze the Cookies:
- Once the cookies have cooled completely, drizzle the lemon glaze over the top of each thumbprint cookie. You can either drizzle the glaze by hand or use a small spoon to gently spread it over the top.
- Let the glaze set for a few minutes before serving.
6. Serve:
- Once the glaze has set, the cookies are ready to serve! These are perfect for holiday cookie trays, tea parties, or as a sweet treat any time of year.
Tips:
- Jam Alternatives: While raspberry jam is classic for thumbprint cookies, you can substitute with other fruit jams or preserves like strawberry, apricot, or blueberry.
- Cookie Texture: If you want a slightly crispier cookie, bake for an extra 1-2 minutes. For a softer texture, check a bit earlier.
- Chill the Dough: If the dough is too soft to handle, you can refrigerate it for 15-30 minutes before rolling the cookies into balls.
- Make-Ahead: The cookies can be baked in advance and stored in an airtight container for up to a week. The glaze can also be made ahead and stored in the refrigerator until you’re ready to use it.
Enjoy these Raspberry Thumbprint Cookies with Lemon Glaze — they’re sure to be a hit with the perfect balance of tart, sweet, and buttery goodness!
