These Raspberry and Lemon Thumbprint Cookies are a tasty treat! With a soft, buttery base and a tangy raspberry filling, they’re perfect for snacking any time of the day.
Whenever I bake these, my kitchen smells amazing, and I can’t resist having one (or three)! 😋 They are super easy to make and brighten up any dessert table with their yummy flavors.
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness and a tender texture to cookies. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter alternative. Just make sure it’s softened for easy mixing!
Granulated Sugar: This sweetener helps the cookies spread and creates a nice outer texture. You can substitute with brown sugar for a deeper flavor or even sugar substitutes like coconut sugar for a healthier option.
Lemon Zest: The zest gives a lovely bright flavor. If you don’t have fresh lemon, try using lemon extract, but use less — about half a teaspoon. Make sure to avoid using lemon juice as it adds moisture, affecting the dough.
Raspberry Jam: A seedless jam works best for smooth filling. If you don’t have raspberry, swap it with any berry jam like strawberry or blueberry, or even use lemon curd for a different twist!
How Do I Ensure Perfectly Shaped Thumbprints?
Getting the thumbprint shape right can be tricky! When you press down the dough, aim for a gentle, even pressure to avoid cracking the edges. Here’s how:
- Using your thumb is classic, but if you’re worried about pressure, use the back of a teaspoon instead.
- Leave some space between each cookie on the baking sheet, as they will spread a bit during baking.
- If the dough feels too soft and sticky, chilling it in the fridge for about 30 minutes can help with shaping.
Raspberry And Lemon Thumbprint Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred for smoother filling)
- Powdered sugar for dusting (optional)
Time Required:
This delightful cookie recipe will take about 15 minutes to prep and another 12-15 minutes to bake, plus some cooling time afterward. In total, you should expect around 40 minutes before they’re ready to enjoy!
Instructions:
1. Prepping the Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with parchment paper. This will prevent the cookies from sticking and make cleaning up easier.
2. Creaming Butter and Sugar:
In a large mixing bowl, combine the softened butter and 2/3 cup of granulated sugar. Cream them together using a hand mixer or a sturdy spatula until the mixture is light and fluffy. This should take about 3-4 minutes—don’t rush it; this is what makes your cookies soft and delicious!
3. Adding Wet Ingredients:
Now, beat in the egg, vanilla extract, and lemon zest. Mix everything together really well until it’s all combined. You want it nice and smooth with that zesty lemon smell wafting through your kitchen!
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture into the wet mixture, stirring gently until it combines. The dough will be soft and a little sticky, which is perfect for our cookies!
5. Shaping the Cookies:
Scoop tablespoon-sized portions of the dough and roll each piece into a ball. Once formed, roll the balls lightly in granulated sugar before placing them about 2 inches apart on the prepared baking sheet. The sugar gives them a nice little sparkle!
6. Creating the Thumbprint Wells:
Here comes the fun part! Using your thumb or the back of a small spoon, gently press down in the center of each ball to create a small well (that’s your thumbprint!). Just remember, don’t press too hard or the edges will crack.
7. Filling with Jam:
Now fill each well with about 1/2 teaspoon of raspberry jam. You can be generous here, but make sure not to overfill—just a little dollop will do!
8. Baking The Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them; no one likes burnt cookies!
9. Cooling Time:
Once they’re ready, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them set! After that, carefully transfer them to a wire rack to cool completely.
10. Dusting & Serving:
Once your cookies have cooled down, you can dust them with powdered sugar if you like. This adds a pretty finishing touch! Enjoy your tasty Raspberry and Lemon Thumbprint Cookies with a warm cup of tea or coffee. They’re perfect for sharing (or not!).
Can I Use a Different Fruit Jam for This Recipe?
Absolutely! While raspberry jam is traditional, you can easily substitute it with any fruit jam or preserve you like, such as strawberry, blueberry, or even lemon curd for a citrus twist. Just ensure it’s seedless for a smoother texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
What Can I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will help it firm up and make it easier to scoop and roll into balls.
Can I Make These Cookies Gluten-Free?
Yes! To make your thumbprint cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add a little to help with texture.
