These Raspberry and Lemon Thumbprint Cookies are the perfect blend of sweet and tangy. Soft, buttery cookies are filled with delicious raspberry jam and zesty lemon goodness!
Making these cookies is a fun activity! I love rolling the dough and making little thumbprint wells. They look great on my cookie platter and taste even better—perfect with tea!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor and tender texture. If you’re in a pinch, you can use salted butter but reduce added salt in the recipe.
Granulated Sugar: This adds sweetness and helps create a light texture in cookies. You can substitute with coconut sugar for a slightly different flavor, though it may darken the cookies.
Lemon Zest: Gives a bright and zesty flavor. If fresh lemons aren’t available, you can use the zest from another citrus fruit like orange or lime for a twist.
Raspberry Jam: While I prefer seedless jam for smoothness, you can use any fruit jam or preserves you like. Strawberry or apricot would also be delicious in these cookies!
How Do I Ensure My Cookies Have Perfect Indentations?
Getting the right indentation is essential for holding the jam. Here’s how to do it:
- Don’t use too much pressure when making the thumbprint—just enough to create a well.
- If the dough is too soft, chill it in the fridge for about 30 minutes. This makes it firmer and easier to handle.
- Using the back of a small spoon can help create more defined indentations without risking breaking the cookie.
With these tips, your cookies will not only taste great but look appealing too!
Raspberry and Lemon Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes to prepare and another 12-15 minutes to bake. Don’t forget to let them cool for a bit afterward! In total, you’re looking at about 35-40 minutes from start to finish, making it a quick and enjoyable baking experience.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven is heating, line two baking sheets with parchment paper to prepare for the cookies.
2. Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and 2/3 cup of granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy, which should take about 2-3 minutes. This step is key for a nice texture in your cookies!
3. Mix in the Egg and Flavorings
Add the egg yolk, vanilla extract, and lemon zest to the butter mixture. Stir everything together until it’s well combined, and the zesty aroma fills your kitchen!
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder, ensuring your cookies rise nicely.
5. Create the Dough
Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. Don’t overmix—just combine until it all comes together smoothly.
6. Shape the Cookies
Scoop out tablespoon-sized portions of the dough and roll them into balls with your hands. This part is fun! Once all the dough is rolled, lightly coat each ball in granulated sugar for an extra sweet crunch.
7. Prepare for Baking
Place the sugar-coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. This gives them plenty of room to spread while baking.
8. Make the Indentations
Next, using your thumb or the back of a small spoon, gently press down on each dough ball to create a little well in the center. Be careful not to press all the way through!
9. Add the Raspberry Jam
Fill each indentation with about 1/2 teaspoon of raspberry jam. You want just enough to flow beautifully without overflowing too much while baking.
10. Bake the Cookies
Pop the baking sheets into your preheated oven and bake for 12-15 minutes. Keep an eye on them; they’re ready when the edges are just starting to turn golden brown.
11. Cool Before Enjoying
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Serve & Enjoy!
Finally, once your cookies are cool, they’re ready to be enjoyed! Perfect for tea time, dessert, or sharing with friends.
This delightful combination of zesty lemon and sweet raspberry will surely make these cookies a favorite in your house. Happy baking! 🍪
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter, but keep in mind that the flavor and texture may differ slightly. Make sure to use a good-quality margarine for the best results.
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the amount of sugar in the dough by 1-2 tablespoons. Just be aware that it may slightly affect the cookie’s texture and spread during baking.
Can I Use Other Fruit Jams?
Absolutely! While raspberry jam is recommended, you can use any fruit jam or preserve you enjoy. Strawberry, apricot, or blueberry would all work wonderfully!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a freezer-safe container for up to 3 months. Just thaw them at room temperature before enjoying!