Raspberry Thumbprint Cookies with Lemon Glaze
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.
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
