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Instructions
Step 1: Prepare the Dough
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
Step 2: Shape the Cookies
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Use your thumb (or the back of a teaspoon) to create an indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of raspberry jam.
Step 3: Bake
- 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 5 minutes before transferring to a wire rack.
Step 4: Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
Serving & Storage Tips
🍋 Best Enjoyed Fresh – These cookies taste best the day they are made but stay delicious for up to 5 days in an airtight container.
🍪 Make Ahead – The dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
🌿 Flavor Variations – Try using orange zest instead of lemon for a citrusy twist!
Final Thoughts
These Raspberry Thumbprint Cookies with Lemon Glaze are the perfect combination of sweet, buttery, and tangy flavors. Whether you bake them for a special occasion or just because, they’re guaranteed to be a hit.
Give them a try and enjoy a bite of homemade goodness! 🍪🍋✨
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