Raspberry Lemon Thumbprint Cookies
Raspberry Lemon Cookies
Soft vanilla thumbprint cookies filled with raspberry jam and finished with a bright lemon glaze.
Raspberry lemon thumbprint cookies bring together a tender butter cookie, a jewel-like spoonful of raspberry jam, and a thin lemon glaze that sets with a gentle sheen. They are small enough for a cookie plate but flavorful enough to stand out among richer holiday or afternoon tea sweets.
The dough is soft and easy to handle after a short chill, which helps the cookies hold their shape in the oven. Pressing the centers before baking creates a clean pocket for the jam, while a quick second press right after baking keeps the filling neatly contained.
Use a smooth raspberry jam or a seeded preserve depending on the texture you like. The lemon glaze should be thick enough to drizzle in thin ribbons, so add the juice gradually and adjust with a little more powdered sugar if it becomes too loose.
These cookies keep well for several days once the glaze has dried. Layer them between sheets of parchment in an airtight container so the jam centers stay glossy and the cookie edges remain tender rather than crisp.
Nutrition (per serving)
Directions
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1
Line two baking sheets with parchment paper and heat the oven to 350°F.
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2
Beat the butter and granulated sugar in a large bowl for 2 to 3 minutes, until pale and creamy.
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3
Mix in the egg yolks, vanilla extract, and lemon zest until the dough base looks smooth.
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4
Add the flour and salt, then mix on low speed just until a soft dough forms with no dry streaks.
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5
Scoop the dough into 24 balls, arrange them 2 inches apart on the baking sheets, and chill for 15 minutes.
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6
Press a deep indentation into the center of each dough ball with your thumb or the back of a small spoon.
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7
Spoon about 1 teaspoon raspberry jam into each indentation and bake for 11 to 13 minutes, until the edges are set and barely golden.
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8
While the cookies are still warm, gently reinforce any shallow centers with a spoon, then let the cookies cool completely on the pans.
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9
Whisk the powdered sugar, lemon juice, and milk into a smooth glaze that falls in thin ribbons.
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10
Drizzle the lemon glaze over the cooled cookies and let it set for 20 minutes before serving or storing.
Ingredients
- Unsalted butter, softened:1 cup
- Granulated sugar:2/3 cup
- Large egg yolks:2
- Vanilla extract:1 tsp
- Lemon zest:1 tbsp
- All-purpose flour:2 1/4 cups
- Fine salt:1/2 tsp
- Raspberry jam:1/2 cup
- Powdered sugar:3/4 cup
- Fresh lemon juice:1 1/2 tbsp
- Milk:1 tsp
Tips & Notes
- If the dough feels sticky after mixing, chill it for 10 minutes before scooping.
- Warm thick jam for a few seconds and stir it smooth so it settles neatly into the centers.
- For cleaner storage, let the glaze dry fully before stacking the cookies.
