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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg yolk - 2 tablespoons freshly squeezed lemon juice - Zest of 1 lemon - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine salt - 1/2 cup seedless raspberry jam - Optional: Powdered sugar for dusting These ingredients create a perfect balance of sweet and tart. The butter gives the cookies a rich flavor and soft texture. The sugar adds sweetness, while the egg yolk helps bind everything together. Fresh lemon juice and zest bring a bright flavor that pairs well with raspberry jam. Flour provides structure, while baking powder helps the cookies rise. The fine salt enhances all the flavors. Finally, the seedless raspberry jam adds a fruity burst to each cookie. You can dust the cookies with powdered sugar for a nice touch. It gives them a beautiful look and extra sweetness. Each ingredient plays an important role in making these lemon raspberry thumbprint cookies a delightful treat. {{ingredient_image_2}} - Set oven temperature to 350°F (175°C) - Prepare a baking sheet with parchment paper First, you must preheat your oven. This step is key to making cookies that bake evenly. While the oven heats, line a baking sheet with parchment paper. This prevents the cookies from sticking. - Beat together softened butter and granulated sugar Next, take a large mixing bowl. Add the softened butter and granulated sugar. Use an electric mixer on medium speed. Beat them for 3-4 minutes until light and fluffy. This step adds air, making the cookies tender. - Add egg yolk, lemon juice, and zest, and mix until smooth Now, it’s time to add flavor. Add the egg yolk, freshly squeezed lemon juice, and lemon zest to the bowl. Mix on low speed until it is smooth. Scrape down the sides as needed to ensure everything blends well. - Whisk flour, baking powder, and salt; mix with wet ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. Gradually add this dry mix to your wet ingredients. Stir gently until no streaks of flour remain. Be careful not to overmix; this keeps your cookies soft. - Roll dough into 1-inch balls and create indentations Now, take portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Next, use your thumb to press into the center of each ball. This creates a small indentation for the jam. - Fill each indentation with raspberry jam Using a small spoon, carefully fill each indentation with about 1/2 teaspoon of seedless raspberry jam. Make sure not to overfill, or the jam will spill during baking. - Bake for 12-15 minutes until golden It’s time to bake! Place the baking sheet in your preheated oven. Bake for 12-15 minutes or until the edges are golden. Keep an eye on them to avoid overbaking. - Let cool and optionally dust with powdered sugar Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. Then, place them on a wire rack to cool completely. If you like, dust the cooled cookies with powdered sugar for a pretty finish. To get the best texture, avoid overmixing your dough. When you mix too much, the cookies become tough. Mix until you no longer see streaks of flour. This keeps the cookies soft and tender. You can prepare the dough in advance. After mixing, wrap it in plastic wrap. Place it in the fridge for up to two days. Chilling the dough helps the flavors blend and makes it easier to shape. These cookies go great with tea or coffee. For a fun touch, serve them on a nice platter. Add some fresh raspberries and lemon wedges for a pop of color. This not only looks great but also enhances the flavor experience. Pro Tips Chill the Dough: For best results, chill the cookie dough for 30 minutes before shaping. This helps the cookies maintain their shape and gives them a better texture. Use Fresh Ingredients: Fresh lemon juice and zest can significantly enhance the flavor of your cookies. Make sure your ingredients are at their best! Experiment with Jams: While raspberry jam is classic, feel free to try other flavors like blueberry or apricot for a unique twist on this recipe. Perfect Indentation: To create a perfect thumbprint, lightly flour your thumb or spoon before pressing into the dough. This prevents sticking and ensures a clean indentation. {{image_4}} You can switch up flavors in your Lemon Raspberry Thumbprint Cookies. Use other jams like peach or apricot for a fun twist. Citrus zest enhances the cookies too. Try orange or lime zest for a bright taste. These small changes bring new life to the same recipe. For a gluten-free option, swap all-purpose flour with gluten-free flour. Many great blends work well in cookies. Just make sure it is a 1-to-1 substitute. This way, you can enjoy the same great taste without gluten. To make these cookies vegan, use vegan butter instead of regular butter. Replace the egg yolk with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes before adding it to your mix. This helps to bind the cookies well. You will have a tasty vegan treat everyone can enjoy. To keep your lemon raspberry thumbprint cookies fresh, store them in an airtight container. This container keeps moisture out and helps maintain their soft texture. You can stack the cookies in layers, but place parchment paper between them to avoid sticking. When stored properly, these cookies last about one week at room temperature. If you want them to last longer, you can freeze them. Just place the cookies in a freezer-safe bag or container. They can stay fresh for up to three months in the freezer. If you have leftover cookies that need refreshing, here’s a simple tip. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet for about 5-7 minutes. This warms them up and brings back their delightful texture. Enjoy them warm for the best taste! Yes, you can use fresh raspberries. They will change the texture and flavor. Fresh raspberries can be tart and juicy. This makes the cookies more vibrant but less sweet. You might need to crush the berries slightly for better filling. The cookies will be less sweet than with jam. To prevent cookies from spreading, chill the dough. After mixing, let it sit in the fridge for at least 30 minutes. This helps the butter firm up. Also, make sure your baking sheet is cool when you place the dough on it. Spacing the cookies well also helps them keep their shape. Yes, icing can add a nice touch. You can make a simple lemon glaze with powdered sugar and lemon juice. This pairs well with the tartness of the raspberry. If you want more color, add some food coloring. Drizzle it over the cookies for a beautiful finish. You now have a clear guide to making delicious lemon raspberry thumbprint cookies. You learned about the key ingredients and the easy steps to follow. Plus, you discovered valuable tips for the perfect texture and fun variations you can try. Whether you want to impress guests or enjoy a sweet treat, these cookies are a great choice. Remember to store them in an airtight container for freshness. Enjoy baking and sharing these tasty cookies!

Lemon Raspberry Thumbprint Cookies

Delicious cookies filled with raspberry jam and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon zest of 1 lemon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 4 teaspoon fine salt
  • 1 2 cup seedless raspberry jam
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, beat together the softened butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  • Add the egg yolk, lemon juice, and lemon zest to the mixture and beat on low speed until well combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until no streaks of flour remain.
  • Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Press a thumbprint into the center of each ball.
  • Fill each indentation with about 1/2 teaspoon of raspberry jam.
  • Bake for 12-15 minutes until golden along the edges and set in the center.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Notes

These cookies are delightful with a cup of tea or coffee.
Keyword cookies, dessert, lemon, raspberry