These raspberry thumbprint cookies with lemon glaze are buttery, tender cookies filled with sweet-tart raspberry jam and finished with a bright citrus drizzle. They are elegant enough for special occasions yet simple enough to enjoy any day with tea or coffee.
Why You’ll Love This Recipe
These cookies strike the perfect balance between rich and refreshing. The soft, melt-in-your-mouth cookie base pairs beautifully with fruity raspberry filling, while the lemon glaze adds a light, zesty finish. They are easy to make, visually appealing, and ideal for gifting, holidays, or everyday treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
For the filling
1/2 cup raspberry jam
For the lemon glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
Roll the dough into 1 tablespoon-sized balls and place them about 5 cm apart on the prepared baking sheets. Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
To prepare the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.
Servings and timing
This recipe makes approximately 24 cookies.
Preparation time is about 20 minutes.
Baking time is 12 to 15 minutes per batch.
Total time is approximately 40 minutes.
Variations
You can substitute raspberry jam with strawberry, apricot, or blueberry jam for a different flavor. For a nutty twist, roll the dough balls in finely chopped almonds before baking. Orange juice and zest can be used instead of lemon for a softer citrus note.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to 7 days. These cookies do not require reheating, but you can let chilled cookies sit at room temperature for 10 minutes before serving.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to balance the flavor.
Why did my cookies spread too much?
This can happen if the butter is too soft. Chilling the dough for 20 minutes before baking helps prevent spreading.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking.
What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemon juice and zest provide the best flavor.
Can I freeze these cookies?
Yes, freeze the baked and unglazed cookies for up to 2 months. Glaze after thawing.
How do I keep the jam from overflowing?
Avoid overfilling the indentations and use a thick jam.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend.
Why did my glaze turn runny?
Too much liquid can cause this. Add powdered sugar gradually to adjust consistency.
Can kids help make this recipe?
Yes, shaping the dough and adding jam are kid-friendly steps.
Do these cookies travel well?
Yes, once the glaze has set, they are sturdy enough for transport.
Conclusion
Raspberry thumbprint cookies with lemon glaze are a timeless treat that combines classic flavors with a fresh, citrusy twist. Simple to prepare and beautiful to serve, they are sure to become a favorite addition to your baking collection.
These raspberry thumbprint cookies with lemon glaze are buttery, tender cookies filled with sweet-tart raspberry jam and finished with a bright citrus drizzle. Perfect for holidays, gifting, or afternoon tea.
Author:Sophia
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:40 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the egg yolks and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture until a soft dough forms.
Roll dough into 1 tablespoon-sized balls and place 5 cm apart on prepared baking sheets.
Use your thumb or the back of a small spoon to press an indentation into the center of each cookie.
Fill each indentation with about 1/2 teaspoon raspberry jam.
Bake for 12 to 15 minutes or until edges are lightly golden. Cool completely on a wire rack.
Whisk together powdered sugar, lemon juice, and lemon zest until smooth to make the glaze.
Drizzle glaze over cooled cookies and allow to set before serving.
Notes
Chill dough before baking to reduce spreading.
Use thick jam to avoid overflow during baking.
Cookies can be frozen unglazed and glazed after thawing.
Try different jams or citrus variations like orange zest for a twist.
