Raspberry Thumbprint Cookies with Lemon Glaze

These delightful cookies have a soft, buttery base with a pop of raspberry in the center and a refreshing lemon glaze on top. They are simple to make and are perfect for any occasion.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened (2 sticks)
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam (or your favorite jam)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional, for extra lemony flavor)

Step-by-Step Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

1. Cream the Butter and Sugar:

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the vanilla extract and mix until combined.

1. Add Dry Ingredients:

• Gradually mix in the flour and salt until the dough just comes together. Be careful not to overmix.

1. Form the Cookies:

• Scoop out small balls of dough, about 1 tablespoon each, and roll them into smooth balls. Place them 2 inches apart on the prepared baking sheets.
• Using your thumb or the back of a teaspoon, press a small indentation into the center of each ball.

1. Fill with Raspberry Jam:

• Spoon about 1/2 teaspoon of raspberry jam into each indentation. Be careful not to overfill, as the jam can spill out during baking.

1. Bake the Cookies:

• Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just starting to turn golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

1. Prepare the Lemon Glaze:

• While the cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a bit more lemon juice; if it’s too thin, add a little more powdered sugar.

1. Drizzle with Lemon Glaze:

• Once the cookies are completely cooled, use a spoon or a small piping bag to drizzle the lemon glaze over the tops of the cookies. Allow the glaze to set for about 10-15 minutes before serving.

Tips for Success

• Chill the Dough (Optional): For more defined thumbprints, you can chill the dough for 20-30 minutes before forming the cookies. This will help prevent the dough from spreading too much while baking.
• Jam Variations: Feel free to switch up the flavor by using different jams like strawberry, apricot, or blackberry.
• Glaze Consistency: Adjust the glaze consistency to your liking. A thicker glaze will create a more pronounced drizzle, while a thinner glaze will coat the cookies more fully.

Serving Suggestions

• Tea Time Treat: These cookies are perfect for serving with tea or coffee, especially at a brunch or afternoon gathering.
• Holiday Cookies: They make a great addition to holiday cookie trays or gift boxes, as the bright colors and flavors make them stand out.
• Storing: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months without the glaze, then glaze them after thawing.

Conclusion

These Raspberry Thumbprint Cookies with Lemon Glaze are a delightful combination of buttery cookies, sweet raspberry jam, and a zesty lemon finish. They’re easy to make, and their vibrant flavors will brighten any occasion. Perfect for sharing—or keeping all to yourself!