These Raspberry and Lemon Thumbprint Cookies are a delightful treat! The sweet raspberry filling paired with a zesty lemon cookie is simply irresistible. Perfect for sharing or enjoying all by yourself!
Making these cookies is so much fun! You get to make little thumbprints and fill them with fruity goodness. I love to enjoy them with a cup of tea. Who can resist a sweet moment like that? 😊
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a tender cookie texture. If you’re out of butter, you can use coconut oil or margarine as substitutes. I prefer butter for its flavor!
Granulated Sugar: This sweetens the cookies and helps with texture. You can swap it with brown sugar for a deeper flavor, just keep in mind the cookies may be slightly chewier.
Lemon Zest and Juice: Freshness matters here! Zesting a real lemon gives great flavor, but you can use bottled lemon juice in a pinch. Dried lemon zest is also workable but won’t be as vibrant.
Raspberry Jam: Feel free to use other fruit preserves like strawberry or apricot if raspberry isn’t your fave! Homemade jam is a nice touch if you have the time.
How Do I Make the Perfect Thumbprint in My Cookies?
Creating the thumbprint is such a fun step! The trick is to press gently so you make a nice well without flattening the whole cookie. Here’s how:
- Once your dough balls are placed on the baking sheet, wet your thumb or spoon slightly to prevent sticking.
- Press down gently in the center of each ball, making a small indentation.
- Be sure it’s deep enough to hold the jam, but not so deep that it goes all the way through.
Just remember to fill those thumbprints carefully with jam, and you’re good to go! Enjoy baking!
Raspberry And Lemon Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- Additional granulated sugar or powdered sugar (optional, for rolling or dusting)
Time Needed:
This recipe will take about 20 minutes to prepare and 12-15 minutes to bake. Overall, you’ll need around 45 minutes, including cooling time, to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. While that heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat until the mixture becomes light and fluffy—this will help create a tender texture in your cookies!
3. Add Wet Ingredients:
Next, add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until everything is fully combined. The fresh ingredients will really brighten up your cookies!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This step helps mix the leavening agents evenly, making sure your cookies rise nicely.
5. Mix Everything Together:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep your cookies tender!
6. Shape the Dough:
If you want a little extra sweetness, you can roll the dough into small 1-inch balls and then roll them in granulated sugar or powdered sugar for a lovely coating. This is optional but adds a nice touch!
7. Create the Thumbprint:
Place the dough balls on your prepared baking sheet, spaced about 2 inches apart. Using your thumb or the back of a small spoon, gently press into the center of each ball to create a small well, or “thumbprint.”
8. Fill with Jam:
Fill each thumbprint with approximately 1/2 teaspoon of raspberry jam. Make sure not to overfill, as the jam can bubble over during baking!
9. Bake the Cookies:
Now, pop them in the preheated oven and bake for about 12-15 minutes. Keep an eye on them—they’re ready when the edges start to turn a light golden color.
10. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. And there you have it—delicious raspberry and lemon thumbprint cookies ready to enjoy!
These cookies perfectly balance buttery, lemony flavors with a lovely sweet-tart raspberry jam center, making them an ideal treat for any occasion. Enjoy every bite!
Can I Use a Different Type of Jam?
Absolutely! If raspberry isn’t your favorite, you can use any fruit jam or preserves like strawberry, apricot, or even lemon curd for a zesty twist. Just make sure it’s not too runny, as it may spill out during baking.
How Do I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can refrigerate them for up to 2 weeks, but let them come back to room temperature before serving for the best texture.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Just wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes before shaping and baking.
What Should I Do If My Dough Is Too Sticky?
If your dough feels sticky and hard to handle, you can chill it in the refrigerator for about 30 minutes. This should make it easier to shape into balls. Just be sure to keep the dough covered to prevent it from drying out!