These Raspberry and Lemon Thumbprint Cookies are a treat! They are soft and buttery, filled with zesty lemon flavor and sweet raspberry jam that makes every bite delicious.
I can’t help but smile when I make these cookies! They’re so easy to prepare and perfect for sharing. Just watch out—they’ll disappear quickly! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the salt in your cookies. If you’re in a pinch, you can use salted butter; just reduce the added salt in the recipe by a pinch.
Granulated Sugar: Standard white sugar gives nice sweetness and helps the cookies crisp around the edges. You can replace part with brown sugar for added moisture and a deeper flavor.
Lemon Zest: Fresh lemon zest brightens flavor! If you don’t have fresh lemons, lemon extract can work too. Use about 1/2 teaspoon instead.
Raspberry Jam: While raspberry is classic, feel free to swap in your favorite jam! Strawberry or mixed berry jams also make delicious alternatives.
How Do I Make Sure My Cookies Hold Their Shape?
The key to cookies keeping their shape lies in the dough preparation. Here are some tips:
- Chill your dough for about 30 minutes before baking. This helps the cookies maintain shape during baking.
- Avoid overmixing when adding dry ingredients; mix just until combined for the softest texture.
- Make a nice, deep indentation in the center for the jam; this allows for the perfect filling amount without overflowing.
With these techniques, your cookies will turn out beautifully every time!
Raspberry And Lemon Thumbprint Cookies
Ingredients You’ll Need:
Basic Components:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
How Much Time Will You Need?
This delightful cookie recipe will take about 20-25 minutes of prep time and another 12-15 minutes to bake, plus some cooling time. In total, you’re looking at about an hour to complete everything, including cooling. Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone mats. This will help with easy cleanup and prevent the cookies from sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, cream the softened butter and 3/4 cup of sugar together until the mixture is light and fluffy—this should take about 3-4 minutes. This step is important as it adds air to the cookies, helping them rise nicely!
3. Mixing in the Wet Ingredients:
Next, add in the egg, vanilla extract, and lemon zest. Mix everything together until it’s fully combined and smooth. You’re going to love the fresh lemon scent!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps ensure that all your dry ingredients are evenly distributed.
5. Bringing It All Together:
Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms; be careful not to overmix, or your cookies may end up tough instead of tender.
6. Shaping the Cookies:
Scoop out the dough using rounded teaspoons or a small cookie scoop. Roll each piece into a ball. Once rolled, coat each ball in granulated sugar for a sweet crunch.
7. Creating Space for the Jam:
Place the sugar-coated balls on the prepared baking sheets with about 2 inches of space between each. Using your thumb or the back of a teaspoon, gently press down in the center of each ball to create a small indentation.
8. Adding the Raspberry Jam:
Fill each thumbprint with about 1/2 teaspoon of raspberry jam. Make sure not to overfill, as the jam may bubble over while baking.
9. Baking the Cookies:
Bake the cookies for 12-15 minutes, or until their edges are lightly golden. The centers should remain soft—this will give them that wonderful chewy texture.
10. Cooling and Storing:
Once out of the oven, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store any leftovers in an airtight container at room temperature for up to a week. Enjoy your handmade cookies with friends and family!
These Raspberry and Lemon Thumbprint Cookies are delightful—soft and buttery with a burst of flavor in every bite. Enjoy your baking!
Can I Use Different Types of Jam for the Filling?
Absolutely! While raspberry jam is traditional, feel free to experiment with different flavors. Strawberry, apricot, or even mixed berry jams also work wonderfully and bring their unique taste to the cookies.
Can I Make the Dough in Advance?
Yes, you can! Simply prepare the dough, 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 about 15 minutes, then proceed with rolling and baking as directed.
What If My Cookies Spread Too Much While Baking?
If your cookies spread too much, it could be due to the dough being too warm. Make sure to chill the dough for about 30 minutes before baking to help control spreading. Additionally, ensure your butter is softened but not melted; too-soft butter can lead to overly spread cookies.
How to Store Leftovers?
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. Just thaw before enjoying!
