If you’re looking for a sweet treat that pairs buttery cookie goodness with tangy raspberry jam and a drizzle of bright lemon glaze, these Raspberry Thumbprint Cookies with Lemon Glaze are the answer. They’re as stunning as they are delicious, making them the perfect addition to your holiday cookie tray or an elegant dessert spread. This recipe combines classic flavors in a way that’s simple to make but sure to impress!
Let me walk you through how to create these delightful cookies.
Why You’ll Love Raspberry Thumbprint Cookies with Lemon Glaze
These cookies are a trifecta of flavor and texture: a soft and buttery base, a pop of fruity raspberry in the center, and a zesty lemon glaze that ties everything together. They’re perfect for any occasion—be it a family gathering, tea party, or just a sweet moment to yourself. Plus, they’re easy to customize with your favorite jam or glaze flavors!
Raspberry Thumbprint Cookies Recipe
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (seedless for smoother texture, if preferred)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until combined.
- Gradually add the flour and salt, mixing until a soft dough forms. If the dough feels sticky, chill it in the refrigerator for 20–30 minutes.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a teaspoon to press a small indentation into the center of each dough ball.
- Add the Jam:
- Spoon about 1/2 teaspoon of raspberry jam into each indentation. Be careful not to overfill, as the jam may spread during baking.
- Bake:
- Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more powdered sugar or lemon juice as needed.
- Glaze the Cookies:
- Once the cookies are completely cool, drizzle the lemon glaze over the top using a spoon or piping bag. Let the glaze set for about 15 minutes before serving.
Tips for Success
- Chill the Dough: Chilling the dough helps the cookies maintain their shape during baking.
- Use High-Quality Jam: A good-quality raspberry jam elevates the flavor of these cookies. Seedless jam creates a smoother finish.
- Customize the Glaze: Add a touch of vanilla extract or swap lemon for orange for a different citrus twist.
Why These Cookies Stand Out
The combination of buttery cookie dough, tangy raspberry jam, and bright lemon glaze is a match made in dessert heaven. Not only are these cookies visually appealing, but their flavor profile is sophisticated and universally loved. They’re sure to be the star of your dessert table!
Enjoy these Raspberry Thumbprint Cookies with Lemon Glaze? Let me know in the comments! Don’t forget to share the recipe with friends who appreciate a sweet treat with a zesty twist.
Leave a Reply