Raspberry Thumbprint Cookies with Lemon Glaze Recipe
Introduction
Welcome to our delicious recipe for Raspberry Thumbprint Cookies with Lemon Glaze. These mouthwatering cookies
are perfect for any occasion and will surely impress your family and friends. The combination of sweet raspberry
jam and tangy lemon glaze creates a delightful burst of flavors that will leave you wanting more. Follow our
step-by-step instructions to create these delectable treats.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Steps
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the
vanilla extract and mix well. Gradually add the flour and salt, mixing until the dough comes together.
Step 2: Shape the Dough
Take small portions of the dough and roll them into 1-inch balls. Place the balls on a baking sheet lined with
parchment paper, leaving enough space between each cookie for them to spread.
Step 3: Create Thumbprint Indentations
Use your thumb or the back of a teaspoon to create indentations in the center of each cookie. Make sure not to
press too hard, as you don’t want the cookie to break apart.
Step 4: Fill with Raspberry Jam
Using a teaspoon, carefully fill each indentation with raspberry jam. Be sure not to overfill as the jam may
overflow during baking.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Place the baking sheet with the cookies in the oven and bake for 12-15
minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking
sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and well combined.
Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner
glaze.
Step 7: Glaze the Cookies
Once the cookies are completely cooled, drizzle the lemon glaze over the top of each cookie using a spoon or
piping bag. Allow the glaze to set for about 15 minutes before serving.
Variations
While the classic raspberry thumbprint cookies are delicious on their own, you can also try the following
variations:
- Substitute the raspberry jam with strawberry or apricot jam for a different flavor.
- Add a sprinkle of finely chopped nuts, such as almonds or walnuts, to the cookie dough for added crunch.
- Drizzle melted chocolate over the cookies instead of using the lemon glaze.
Tips
Here are a few tips to make sure your raspberry thumbprint cookies turn out perfectly:
- Make sure the butter is softened but not melted. This will help create a tender and soft cookie texture.
- Use good quality raspberry jam for the best flavor. Avoid jams with large fruit chunks, as they can make it
difficult to create clean indentations.
- Don’t overcrowd the baking sheet. Leave enough space between the cookies for them to spread while baking.
- Allow the cookies to cool completely before glazing to prevent the glaze from melting and becoming too
runny.
Conclusion
Now that you have the recipe for Raspberry Thumbprint Cookies with Lemon Glaze, it’s time to get baking! These
delightful treats are perfect for parties, gatherings, or simply enjoying with a cup of tea. The combination of
sweet raspberry jam and tangy lemon glaze creates a flavor explosion that will leave everyone wanting more. So
gather your ingredients and follow our step-by-step instructions to create these irresistible cookies.
FAQs
Q: Can I use a different type of jam?
A: Absolutely! While raspberry jam is the classic choice, you can experiment with different flavors such as
strawberry, apricot, or even blueberry.
Q: Can I freeze the cookies?
A: Yes, you can freeze the cookies before glazing. Simply place them in an airtight container or freezer bag and
store them in the freezer for up to 3 months. Thaw them at room temperature before glazing.
Q: Can I make the dough in advance?
A: Yes, you can make the cookie dough in advance and store it in the refrigerator for up to 3 days. When ready to
bake, let the dough come to room temperature before shaping and baking the cookies.
