These Raspberry and Lemon Thumbprint Cookies are a tasty treat that will brighten your day! With sweet raspberry jam and zesty lemon, each bite is like sunshine in cookie form.
Making these cookies is a fun little adventure! Just roll the dough, make a thumbprint, and fill it with jam. They taste amazing fresh out of the oven, perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. If you’re out of butter, you can use margarine or coconut oil, but the cookies may have a different taste and texture.
Granulated Sugar: Regular sugar gives nice sweetness, but you can use brown sugar for a deeper flavor or granulated stevia for a healthier option.
Lemon Zest: Fresh lemon zest brightens the cookies. If you don’t have fresh lemons, bottled lemon juice or zest from a lemon extract can be used, but fresh is best.
Raspberry Jam: While raspberry is delicious, feel free to swap in other flavors like strawberry, apricot, or even lemon curd for a twist!
How Do I Ensure My Cookies Stay Soft and Tender?
Keeping your cookies soft and tender is all about mixing and baking times. Here are some tips:
- Don’t over-mix the dough once you add the flour. Mix just until combined to keep the cookies tender.
- Watch your baking time carefully. Pull the cookies when they are lightly golden around the edges, but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes which helps them set without hardening too much.
Remember, every oven is slightly different, so your baking time may vary. Keep an eye on those cookies!
Raspberry And Lemon Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or regular)
- Additional granulated sugar for rolling (about 1/4 cup)
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and 12–15 minutes for baking. After baking, let the cookies cool for about 5 minutes on the sheets and then they can cool completely on a wire rack. Overall, you can whip up these delightful cookies in just over half an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Meanwhile, line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and the granulated sugar. Use a hand mixer or a whisk to beat the mixture until it’s light and fluffy—this should take about 3–4 minutes.
3. Add Wet Ingredients:
Next, add the egg yolk, vanilla extract, and lemon zest to the butter-sugar mixture. Mix everything together until it’s fully combined. The lemon zest will add a lovely freshness!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and the salt. This ensures an even distribution of the salt throughout your dough.
5. Make the Dough:
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix! The dough should be soft but not sticky; if it feels too sticky, add a little extra flour, one tablespoon at a time.
6. Form the Cookies:
Take tablespoon-sized portions of dough and roll them into balls with your hands. Roll each ball in additional granulated sugar to create a nice, sweet coating.
7. Shape and Fill:
Place the sugar-coated dough balls onto your prepared baking sheets, leaving about 2 inches of space between each. Using your thumb (or the back of a small spoon), gently press into the center of each ball to create a small well.
8. Add the Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t be afraid to use a little extra jam if you love that sweet-tart flavor!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12–15 minutes. You want the edges to be lightly golden while the centers remain pale and soft.
10. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delightful Raspberry and Lemon Thumbprint Cookies with a cup of tea or coffee!
These cookies really balance the soft, buttery lemon-scented base with the tart sweetness of raspberry jam. They are perfect for sharing, gifting, or simply enjoying yourself!
Can I Use Different Jam for This Recipe?
Absolutely! While raspberry jam pairs beautifully with lemon, you can use any fruit jam or preserve that you love, such as strawberry, apricot, or even orange marmalade for a citrus twist!
How Can I Make These Cookies Gluten-Free?
To make gluten-free thumbprint cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it includes xanthan gum for the best texture.
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Simply place the cooled cookies in an airtight container and store them in the freezer for up to 3 months. For best results, freeze before adding the jam, then fill them after thawing.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can layer them between sheets of parchment paper in the container to prevent sticking.
