Raspberry Thumbprint Cookies with Lemon Glaze are a delightful treat that combines the sweetness of raspberry jam with the bright, zesty flavor of lemon. These cookies are perfect for any occasion! Here’s a simple and delicious recipe:
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or your preferred berry jam)
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest (optional, for extra lemon flavor)
Instructions:
1. Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and slightly sticky.
3. Form the Cookies:
- Scoop out about 1 tablespoon of dough and roll it into a ball.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb (or the back of a small spoon) to make an indentation in the center of each dough ball. Be careful not to press all the way through.
- Fill each indentation with about 1 teaspoon of raspberry jam. You can use a spoon or a small piping bag for this.
4. Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the jam is bubbly.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
5. Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if using) until smooth.
- If the glaze is too thick, add a little more lemon juice to reach your desired consistency. If it’s too thin, add a bit more powdered sugar.
6. Glaze the Cookies:
- Once the cookies have cooled completely, drizzle the lemon glaze over the tops of the cookies. You can use a spoon or a piping bag to drizzle the glaze.
7. Serve:
- Allow the glaze to set before serving. Enjoy your Raspberry Thumbprint Cookies with Lemon Glaze with a cup of tea or coffee!
Tips:
- If you prefer a different jam, you can substitute the raspberry jam with strawberry, apricot, or even a mix of berries.
- For extra texture, try adding a few chopped nuts (like almonds or walnuts) to the dough.
- To make the cookies even more festive, you can sprinkle some extra lemon zest or even edible glitter on top of the glaze.
These cookies are a perfect balance of buttery sweetness, fruity raspberry, and a refreshing lemony zing!