Description
These Lemon Raspberry Thumbprint Cookies are soft and buttery with a bright lemon flavor and a sweet raspberry jam center. Perfect for holidays, afternoon tea, or a simple homemade dessert, they offer a delightful balance of tart and sweet in every bite.
Ingredients
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/3 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make clean up easier.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Flavorings: Mix in the egg yolk, vanilla extract, fresh lemon zest, and lemon juice to the creamed butter and sugar. This blends moisture and the bright lemon flavor into the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Shape Cookies: Roll the dough into small, uniform balls and place them spaced out on the prepared baking sheet to allow even baking and spreading.
- Create Indentations: Gently press your thumb or the back of a spoon into the center of each dough ball to create an indentation, which will hold the raspberry jam filling.
- Fill with Jam: Spoon a small amount of raspberry jam into each indentation, being careful not to overfill to prevent spilling during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges start to turn a light golden color indicating they are cooked through.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before serving to let the jam set and prevent breakage.
Notes
- You can substitute raspberry jam with strawberry or apricot jam for a different flavor variation.
- If the dough becomes too soft and difficult to handle, chill it in the refrigerator for 20-30 minutes before shaping.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
