Description
Raspberry thumbprint cookies with lemon glaze are sweet, buttery cookies filled with raspberry jam and topped with a tangy lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix until combined.
- Gradually add flour and salt; mix until dough forms.
- Roll dough into 1-inch balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 15-18 minutes until edges are lightly golden.
- Cool cookies completely on a wire rack.
- Mix powdered sugar and lemon juice to create glaze.
- Drizzle glaze over cooled cookies.
Notes
- Store cookies in an airtight container.
- Substitute other fruit jams if desired.
- Adjust lemon juice for desired glaze thickness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry thumbprint cookies, lemon glaze, cookies, dessert