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To make Lemon Raspberry Thumbprint Cookies, you need the following: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg yolk - 2 tablespoons lemon juice - Zest of 1 lemon - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup raspberry jam (seedless for smooth texture) - Powdered sugar for dusting (optional) These ingredients create a perfect balance of flavors. The butter gives the cookies a rich taste, while the lemon adds brightness and zest. The raspberry jam brings sweetness and a lovely color. You can swap some ingredients if needed: - Butter: Use coconut oil for a dairy-free option. - Granulated Sugar: Try using brown sugar for a deeper flavor. - Egg Yolk: Substitute with 1 tablespoon of applesauce to make it egg-free. - All-Purpose Flour: Use almond flour for a gluten-free version. - Raspberry Jam: Any fruit jam works well. Try strawberry or blueberry for a twist. These substitutions can change the taste but keep the spirit of the cookie. To bake these cookies, you will need some basic tools: - Mixing bowls - Whisk - Baking sheet - Parchment paper - Measuring cups and spoons - Spoon for jam Having the right tools makes the process easier. Make sure your oven is preheated so that your cookies bake evenly. {{ingredient_image_1}} Start by gathering your ingredients. You will need butter, sugar, egg yolk, lemon juice, lemon zest, flour, baking powder, salt, and raspberry jam. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This makes cleanup easier later. In a large bowl, cream together the softened butter and granulated sugar. Mix this until it is light and fluffy, which takes about 3 to 4 minutes. Next, add the egg yolk, lemon juice, and lemon zest. Beat these ingredients until they blend well. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients. Mix just until everything comes together. It is important not to overmix, as this can make the cookies tough. Now, roll the dough into balls about 1 inch wide. Place them about 2 inches apart on your baking sheet. Use your thumb or the back of a spoon to press a small dent in the center of each ball. This is where the jam will go. Spoon about half a teaspoon of raspberry jam into each indentation. This adds a sweet and tangy flavor to your cookies. Place the baking sheet in your oven and bake for 12 to 15 minutes. Keep an eye on them—the edges should turn lightly golden when they are done. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes. This helps them set. After that, transfer them to a wire rack to cool completely. Once the cookies are cool, you can dust them with powdered sugar if you like a touch of sweetness. These cookies are perfect for sharing with friends or enjoying with a cup of tea. For a fun twist, serve them with extra raspberry jam on the side. These little treats are sure to be a hit! To get the best texture for your cookies, start with softened butter. Softened butter mixes well with sugar. This creates a light and fluffy base. Mix the butter and sugar for about three to four minutes. This step is key to airy cookies. When adding the dry mix, do not overmix. Just stir until you can’t see the flour. This helps keep the cookies tender. One common mistake is not measuring flour correctly. Too much flour can make cookies dry. Use the scoop-and-level method for accuracy. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C). This ensures even baking. Lastly, don’t skip the raspberry jam. It adds great flavor and moisture to the cookies. To boost the flavor, use fresh lemon zest. This adds brightness to the cookies. You can also try different jams. Strawberry or blueberry can add a fun twist. If you want a richer taste, add a pinch of vanilla extract. For a touch of spice, consider adding a bit of cinnamon. These small changes can make a big difference in your cookies. Pro Tips Use Room Temperature Butter: Ensure your butter is at room temperature for easier creaming with sugar, resulting in a lighter texture. Chill the Dough: If the dough feels too soft to shape, chill it in the refrigerator for 15-30 minutes to make it easier to handle. Experiment with Jams: Feel free to substitute raspberry jam with other flavors like strawberry or blueberry for a delightful twist. Store Properly: Keep cookies in an airtight container at room temperature to maintain freshness for up to a week. {{image_2}} You can change the flavor of these cookies easily. Instead of raspberry jam, try other jams. Strawberry, blueberry, or even apricot can work well. Each jam brings its unique taste. You can also mix flavors. Use lemon curd for a zesty twist. This will make the cookies even more refreshing. Consider adding spices like cinnamon or ginger to the dough for warmth. A pinch of almond extract can enhance the flavor too. If you need gluten-free cookies, I have a simple fix. Swap out all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum, or add 1/4 teaspoon of it to your mix. This will help the cookies hold together. Make sure your jam is gluten-free too. Always check labels, as some brands may add gluten-containing ingredients. To make these cookies vegan, replace the butter and egg yolk. Use coconut oil or vegan butter instead of regular butter. For the egg yolk, try 1/4 cup of unsweetened applesauce. This keeps the cookies moist and tasty. Use a plant-based milk like almond or soy to replace the lemon juice if needed. Choose a vegan jam to fill the cookies. This way, everyone can enjoy a delightful treat! To keep your Lemon Raspberry Thumbprint Cookies fresh, store them in an airtight container. This keeps them moist and flavorful. If you stack the cookies, place parchment paper between layers. This prevents them from sticking together. Store the container in a cool, dry place away from direct sunlight. Freezing these cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm, about one hour. After that, transfer them to a freezer bag or container. Be sure to remove as much air as possible before sealing. You can freeze them for up to three months. Thaw them in the fridge overnight when you're ready to enjoy. These cookies stay fresh for about a week when stored properly. If you freeze them, they can last up to three months without losing flavor. Always check for any signs of spoilage before eating. Yes, you can use fresh raspberries. Just mash them gently. This makes a fresh filling. However, fresh fruit might not hold its shape. Jam gives a nice, sweet burst. Seedless jam is smooth and easy to use. To make cookies softer, add more butter. You can also bake for a shorter time. A little extra egg yolk can help too. Chewy cookies need a bit more brown sugar. This adds moisture and a nice texture. You can dust cookies with powdered sugar for a sweet look. A drizzle of lemon icing adds a nice touch. Use a simple mix of lemon juice and powdered sugar. It’s easy and looks lovely. Add some zest for extra flair. In this post, we covered the key ingredients and baking steps for delicious lemon raspberry thumbprint cookies. I shared tips to perfect texture and avoid common mistakes. You can explore many variations, like gluten-free and vegan options, to suit your needs. Remember to store your cookies properly for the best taste. Baking should be fun and creative. Enjoy making these treats with your own twist!

Lemon Raspberry Thumbprint Cookies

Delicious cookies filled with raspberry jam and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons lemon juice
  • 1 unit Zest of 1 lemon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup raspberry jam (seedless for smooth texture)
  • to taste cup Powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the egg yolk, lemon juice, and lemon zest to the butter mixture, and beat until well combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  • Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Using your thumb or the back of a spoon, make a small indentation in the center of each ball.
  • Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.

Notes

Use seedless raspberry jam for a smooth texture.
Keyword cookies, lemon, raspberry, thumbprint