Raspberry Thumbprint Cookies with Lemon Glaze

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Raspberry Thumbprint Cookies with Lemon Glaze: A Burst of Sweet & Tart!

Get ready to bake a batch of delightful and charming cookies with this Raspberry Thumbprint Cookies with Lemon Glaze recipe! These classic shortbread-style cookies feature a tender, buttery crumb with a sweet indentation filled with vibrant raspberry jam, all finished with a bright, tangy lemon glaze. They’re perfect for holidays, tea parties, or just a sweet treat any time of year!

These cookies offer a beautiful contrast of textures and flavors: the delicate, melt-in-your-mouth cookie, the fruity burst of raspberry, and the zesty tang of the lemon glaze. They’re visually appealing and utterly delicious, making them a wonderful addition to any cookie platter.

Ingredients:

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large egg yolks (reserve the whites for another use)
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup raspberry jam or preserves (seedless is often preferred)

For the Lemon Glaze:

  • 1 cup powdered sugar (confectioners’ sugar)
  • 2-3 tablespoons fresh lemon juice (start with 2 and add more if needed)

Equipment:

  • Large mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Rubber spatula
  • Measuring cups and spoons
  • Small bowls (for dry ingredients and glaze)
  • Baking sheets
  • Parchment paper
  • Small spoon or your thumb (for making indentations)
  • Whisk

Instructions:

  1. Prepare Cookie Dough: In a large mixing bowl with an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
  2. Beat in the 2 large egg yolks one at a time, scraping down the sides of the bowl as needed, until well combined.
  3. In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  4. Chill Dough (Optional but Recommended): For easier handling, cover the dough and refrigerate for 30 minutes.
  5. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Shape & Fill Cookies: Roll the cookie dough into small, 1-inch balls. Place them about 1 inch apart on the prepared baking sheets. Using your thumb or the back of a small measuring spoon, make an indentation in the center of each cookie ball. Spoon about ¼ to ½ teaspoon of raspberry jam into each indentation.
  7. Bake Cookies: Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  8. Make Lemon Glaze: While the cookies cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach a smooth, pourable consistency.
  9. Glaze & Serve: Once the cookies are completely cool, drizzle the lemon glaze over them using a spoon or fork. Allow the glaze to set for about 15-20 minutes before serving.

Tips & Variations:

  • Butter Quality: Using good quality unsalted butter makes a difference in the flavor and texture of these shortbread-style cookies.
  • Don’t Overbake: Overbaking will make the cookies dry. Look for lightly golden edges.
  • Jam Varieties: Feel free to experiment with other fruit jams like apricot, strawberry, or blueberry preserves.
  • Nutty Touch: You can roll the cookie dough balls in finely chopped nuts (like pecans or walnuts) before making the indentation for an added nutty flavor and crunch.
  • Zest in Dough: For more lemon flavor, you can add 1 teaspoon of lemon zest to the cookie dough along with the wet ingredients.
  • Storage: Store the cooled cookies in an airtight container at room temperature for up to 5-7 days.

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