These Raspberry and Lemon Thumbprint Cookies are a sweet treat with a burst of fruity flavor! The buttery, soft cookies are filled with tangy raspberry jam, making every bite delicious.
These cookies are super fun to make because you get to make little thumbprints! I love serving them at tea time, and they never last long on the plate. Trust me, you’ll want a second one!
Key Ingredients & Substitutions
Unsalted Butter: Butter is key for a rich flavor and soft texture. If you’re looking for a dairy-free option, you can use vegan butter or coconut oil. Just make sure it’s softened for easy mixing!
Sugar: Granulated sugar gives these cookies sweetness and helps with that soft texture. You can substitute it with coconut sugar or a sugar alternative like erythritol for a lower-calorie option.
Lemon Zest: Fresh lemon zest adds a bright flavor. If you’re fresh out of lemons, you can use lemon extract, but start with a smaller amount, about 1/4 teaspoon, since it’s more concentrated.
Raspberry Jam: I recommend using seedless raspberry jam for a smoother filling. If you don’t have raspberry jam, try other fruit jams like strawberry or blackberry, or even lemon curd for a twist!
What’s the Best Way to Shape Cookies and Make Indentations?
Shaping the cookies and making the thumbprint indents is simple but can be tricky. It helps to have slightly moist hands to prevent sticking. Here’s how to get it right:
- Scoop dough using a tablespoon for even size.
- Roll the dough into a ball gently and coat with sugar if desired.
- Press your thumb straight down into the center to create an indent. If it sticks, moistening your thumb slightly can help.
By following these steps, you’ll have perfectly shaped cookies ready for that lovely jam filling! Enjoy baking!
Raspberry and Lemon Thumbprint Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- Zest of 1 lemon (about 1 tablespoon)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For The Filling:
- 1/2 cup raspberry jam (seedless or regular, depending on preference)
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Allow some extra time for cooling, so you can enjoy them fresh from the oven! Altogether, set aside about an hour including cooling time to ensure they’re perfect to munch on.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper. This will keep your cookies from sticking and make for an easy cleanup!
2. Make the Cookie Dough:
In a large mixing bowl, add the softened butter, granulated sugar, and lemon zest. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy—this will take about 2-3 minutes. Next, add the egg yolk and vanilla extract, mixing until everything is combined nicely.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to distribute the salt evenly throughout the flour, ensuring great flavor in your cookies!
4. Bring It All Together:
Gradually add the dry flour mixture to the butter mixture, mixing just until combined. Don’t overmix! The dough should be soft and hold together well, ready to shape into cookies.
5. Shape Your Cookies:
Using a tablespoon, scoop out portions of dough and roll them into balls in your hands. Then, roll each dough ball in additional granulated sugar for a sweet finish. Place them on the prepared baking sheet, leaving about 2 inches of space between each.
6. Create Indents for Jam:
Now comes the fun part! Use your thumb or the back of a teaspoon to press an indent into the center of each dough ball. Make sure it’s deep enough to hold the raspberry jam, but not so deep that it goes all the way through!
7. Fill with Raspberry Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. This will give your cookies that sweet and tangy burst of flavor in every bite.
8. Bake and Cool:
Pop the baking sheet in the oven and bake for 12-15 minutes, until the cookies are set and just starting to turn golden at the edges. Once done, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy!
Once your cookies are cool, they’re ready to serve! Enjoy these buttery, lemon-zesty cookies with the delightful raspberry centers, perfect with tea or as a sweet treat anytime!
Can I Use a Different Jam for This Recipe?
Absolutely! While raspberry jam is traditional, you can easily substitute it with any jam you prefer, such as strawberry, apricot, or even lemon curd for a citrus twist. Just make sure the jam is still spreadable!
How Do I Store Leftover Cookies?
Store any 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 individually, then place them in a freezer bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! Simply wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature for a few minutes to soften before shaping and baking.
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes. This will make it easier to roll into balls. If it’s still sticky, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency.
