These Raspberry and Lemon Thumbprint Cookies are a delightful treat! With a soft, buttery base and a sweet-tart raspberry filling, they are perfect for any snack time.
Honestly, these cookies are like tiny hugs for your taste buds! I love how the lemon adds a zing that wakes up my senses. They’re super easy to make and even better to share!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a creamy texture. If you’re out of butter, you can use coconut oil or vegetable shortening; just keep in mind the flavor might change a bit.
Granulated Sugar: This gives sweetness and texture. For a different taste, you can use brown sugar instead, which adds a hint of caramel flavor.
Lemon Zest: Fresh lemon zest brightens the cookies. If you don’t have lemons, you can use bottled lemon juice, but the zest gives a richer lemon flavor.
Raspberry Jam: Raspberry jam is traditional, but feel free to swap it with strawberry or apricot preserves if you prefer something different.
How Do I Get the Perfect Cookie Texture?
Getting the right texture for your cookies can be tricky, but follow these tips! First, make sure your butter is truly softened, not melted. You want it creamy but still in solid form. When creaming, don’t rush; aim for light and fluffy, about 3-4 minutes.
- Mix the wet ingredients well before adding the dry ones. Over-mixing can lead to tough cookies.
- Chill the dough for about 30 minutes before rolling, as this helps with texture.
- Bake until the edges are just set. Take them out while they’re still light to keep them soft and chewy!
Raspberry And Lemon Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 12-15 minutes to bake. Plus, you’ll want to let them cool for a few minutes on the baking sheet after baking. In total, expect to spend around 30 to 40 minutes until these delicious cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper. This will keep your cookies from sticking to the pan and make cleanup easier!
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy—this should take about 3-4 minutes. Take your time with this step, as it’s key for fluffy cookies!
3. Add Egg and Flavor:
Next, beat in the egg, vanilla extract, and lemon zest until everything is well combined. You’ll love that lemony aroma!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to ensure an even rise in your cookies!
5. Mix and Form Dough:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. You want to avoid over-mixing, so stop as soon as you have a soft dough!
6. Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. You can use your hands for this—it’s fun! Roll each ball in additional granulated sugar, then place them on the lined baking sheet, spacing them about 2 inches apart.
7. Create Indentations:
Using your thumb or the back of a spoon, gently press into the center of each cookie to create an indentation. Don’t press too hard; just enough to make a little well!
8. Fill with Jam:
Now it’s time for the raspberry jam! Fill each indentation with about 1/2 teaspoon of raspberry jam or preserves. This is where the magic happens—the jam will get nice and bubbly while baking!
9. Bake:
Pop the baking sheet in the oven and bake the cookies for about 12-15 minutes. You’re looking for edges that are set but still light in color, so watch them closely!
10. Cool and Serve:
Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. These cookies are best enjoyed fresh, but you can store them in an airtight container for later!
Enjoy your delightful Raspberry and Lemon Thumbprint Cookies!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, feel free to experiment with other flavors like strawberry, apricot, or even blueberry jam. Each will give a unique twist to your cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week, but expect a slight change in texture.
Can I Make the Dough in Advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just let it sit at room temperature for about 15 minutes before rolling into balls.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add about 1/2 teaspoon separately for better texture!
