These Raspberry and Lemon Thumbprint Cookies are a tasty treat with a delightful blend of sweet and tangy flavors! They’re soft, buttery, and filled with vibrant raspberry jam.
Honestly, watching the jam slowly plop into the cookie centers is like a mini art show! I love these cookies with a cup of tea—they’ve got a special charm that makes every bite sunny!
Key Ingredients & Substitutions
Unsalted Butter: I love using unsalted butter for better control of the sweetness. If you’re in a pinch, you can substitute with margarine, but it may change the flavor slightly.
Granulated Sugar: The main sweetener here, but feel free to swap it for coconut sugar or a sugar substitute like stevia, keeping in mind the ratio might differ!
Egg Yolk: Helps bind the cookies. If you’re vegan or allergic, try using a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) as a binder.
Lemon Zest: This adds a bright flavor! Grate your lemon gently to avoid the bitter white pith. For a substitute, lime zest works well too!
Raspberry Jam: If you can’t find raspberry, use any berry jam or even lemon curd for a refreshing twist.
How Do You Get the Perfect Cookie Indentation?
Making the perfect indentation is key to holding that yummy jam! Here are my tips:
- Once you’ve formed the dough balls, flatten them slightly before creating indentations.
- Use a clean thumb or the back of a round measuring spoon for a nice, deep well.
- Be consistent! Make the indentations deep enough to hold the jam, but not too deep that they burst through the bottom.
This step ensures every bite has a heavenly jam center!
Delicious Raspberry and Lemon Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam or preserves
- Powdered sugar, for dusting
How Much Time Will You Need?
This cookie recipe takes about 20 minutes of prep time and another 12-15 minutes to bake. You’ll be enjoying your scrumptious cookies in less than an hour!
Step-by-Step Instructions:
1. Preheat & Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s heating, line a baking sheet with parchment paper. This will keep your cookies from sticking and makes cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Cream them together using a hand mixer or a spatula until the mixture is light and fluffy, which should take about 2-3 minutes. This step helps make your cookies soft and nice!
3. Mix in the Wet Ingredients:
Now, add the egg yolk, pure vanilla extract, and lemon zest to the butter-sugar mixture. Beat everything together until well combined. You’ll love the zesty smell—it’s so refreshing!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps distribute the salt evenly throughout the flour.
5. Make the Dough:
Gradually mix the dry ingredients into the wet mixture. Combine just until the dough comes together. You want a soft dough, so don’t overmix!
6. Shape the Cookies:
Using a tablespoon, scoop out portions of dough and roll them into balls. Place these dough balls on your prepared baking sheet, making sure they are about 2 inches apart.
7. Create Indentations:
Take your thumb or the back of a small spoon and gently press into the center of each dough ball to create an indentation. This is where the jam will go!
8. Fill with Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Not too much, or it’ll spill over while baking!
9. Bake the Cookies:
Pop your baking sheet into the preheated oven and bake for 12-15 minutes. Look for a light golden color around the edges—this means they’re ready!
10. Cool and Dust:
Once done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, sprinkle a little powdered sugar on top for that perfect finishing touch!
11. Serve & Enjoy!
Your raspberry and lemon thumbprint cookies are now ready to be enjoyed! Share them with friends or savor them all by yourself. They’re delightful with tea or coffee!
Can I Use Different Jam for This Recipe?
Absolutely! While raspberry jam is traditional, you can use any fruit jam or preserves you like, such as strawberry, blueberry, or even lemon curd for a zesty twist. Just keep in mind the sweetness may vary with different flavors.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, consider freezing them in a single layer and then transferring to a sealed bag for up to 3 months.
Can I Make This Recipe Gluten-Free?
Yes! To make gluten-free thumbprint cookies, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that all your other ingredients, like the jam, are gluten-free as well!
What’s the Best Way to Ensure My Cookies Don’t Spread Too Much?
Chilling your dough for 30 minutes before baking can help. If your dough feels soft, refrigerate it briefly to firm up. This will help the cookies maintain their shape while baking, resulting in perfectly formed thumbprints!
