Raspberry Thumbprint Cookies with Lemon Glaze are a delicious, melt-in-your-mouth treat! The buttery cookies paired with the sweet raspberry jam and zesty lemon glaze create a perfect balance of flavors. Here’s how to make them:
Raspberry Thumbprint Cookies with Lemon Glaze Recipe
Ingredients:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for added flavor)
- 1/4 cup raspberry jam or preserves (for filling)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra lemon flavor)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Gradually add the dry ingredients to the butter mixture and mix until a dough forms. If the dough is a little too sticky, you can chill it for about 30 minutes to make it easier to handle.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb (or the back of a spoon) to create an indentation in the center of each cookie. Be careful not to press all the way through.
- Fill with Raspberry Jam: Spoon a small amount (about 1/2 tsp) of raspberry jam into the center of each cookie, filling the indentation.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are slightly golden. Keep an eye on them, as baking time can vary depending on your oven.
- Make the Lemon Glaze: While the cookies are baking, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Drizzle with Lemon Glaze: Once the cookies are completely cooled, drizzle the lemon glaze over the tops of each cookie. You can use a spoon or a piping bag to drizzle the glaze for a more decorative effect.
- Serve and Enjoy: Let the glaze set before serving, and enjoy your sweet, tangy Raspberry Thumbprint Cookies with Lemon Glaze!
These cookies are perfect for any occasion—whether it’s a holiday, a party, or just an afternoon treat with tea. The combination of raspberry and lemon is irresistible! Enjoy baking!