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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, room temperature - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup fresh raspberries or raspberry jam - Powdered sugar for dusting These simple ingredients combine to make a delightful treat. The butter gives richness, while sugar makes it sweet. Eggs help the cookies rise and hold together. Vanilla adds warmth, and lemon zest brings a bright note. The flour is the base, while baking powder gives a light texture. Salt balances the sweetness. Finally, fresh raspberries or jam fill the thumbprints with fruity flavor. - Additional citrus zest for flavor enhancement - Different fruit preserves for filling Feel free to add more zest for a bolder lemon taste. You can also try other fruit preserves like strawberry or apricot. This lets you mix things up and find your favorite flavor. - Mixing bowls - Electric mixer - Baking sheet - Parchment paper Using the right tools makes baking easier. A mixing bowl helps combine the ingredients well. An electric mixer saves time and effort. A baking sheet is essential for baking the cookies. Parchment paper prevents sticking and makes cleanup simple. With these tools ready, you can start your baking adventure! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a large bowl, mix together 1 cup of softened butter and 1 cup of granulated sugar. Beat until the mixture is light and fluffy, about 3-4 minutes. - Add 2 large eggs one at a time. Mix well after each egg. Then, add 1 teaspoon of vanilla extract and the zest of 1 lemon. - In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet mixture. Stir until a soft dough forms. - Use a tablespoon or cookie scoop to portion the dough. Roll each portion into a ball and place them on the baking sheet, spaced about 2 inches apart. - Press your thumb or the back of a spoon into the center of each cookie ball to create a thumbprint. - Place 1/2 cup of fresh raspberries in each thumbprint. If you prefer, spoon a small amount of raspberry jam into each indentation. - Bake for 12-15 minutes, until the edges turn lightly golden. After baking, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. - Once cooled, dust the cookies with powdered sugar for a pretty finish. To make light and fluffy cookies, start with softened butter. Cream it with sugar until it is pale and fluffy. This takes about 3-4 minutes. Next, add eggs one at a time. Mix well after each egg. This helps to trap air in the batter, making your cookies airy. For a flavor twist, consider adding more zest. Extra lemon zest gives a stronger citrus taste. You can also try different fruit jams or preserves. They add a fun surprise in the middle of each cookie. To make your cookies look great, use a pretty plate. Arrange them in a circle for a nice display. Add whole raspberries and lemon slices beside the cookies. This makes your serving look fresh and colorful. Dusting the cookies with powdered sugar adds a touch of elegance. It gives a nice contrast to the bright colors of the raspberry filling. One mistake is overmixing the dough. Mix just until the flour is blended in. Overmixing can make cookies tough. Another mistake is using cold ingredients. Cold butter or eggs can cause the dough to not mix well. Always let your butter and eggs sit at room temperature before you start. This helps everything blend smoothly. Pro Tips Chill the Dough: For better handling and to prevent spreading, chill the dough for 30 minutes before baking. Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature to create a smoother batter. Experiment with Fillings: Try different fruit jams or curds for a variety of flavors in your thumbprints. Store Properly: Keep the cookies in an airtight container to maintain their freshness for up to a week. {{image_2}} You can switch the raspberries for other berries. Blueberries and blackberries work great too. Each berry brings its own flavor. You may also enjoy using jam instead of fresh fruit. Jam gives the cookies a smooth and sweet filling. Fresh fruit adds a burst of natural flavor. Try both to see which you like best. If you want to make these cookies gluten-free, use almond flour or coconut flour. These flours change the texture a bit. You may also need to add an extra egg or a binding agent. This helps keep the cookies soft and chewy. Experimenting with gluten-free options can be fun! Want to boost the flavor? Consider adding spices like cinnamon or nutmeg. A little citrus extract can also add depth. You can mix flavors together for a new twist. Try lemon and lavender for a fresh and floral taste. The options are endless, so get creative! To keep your Lemon Raspberry Thumbprint Cookies fresh, use an airtight container. A metal or glass container works best. Layer parchment paper between cookies to avoid sticking. Avoid plastic bags, as they can trap moisture and make cookies soggy. Store cookies at room temperature for the best taste. You can freeze baked cookies to enjoy later. Place them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, transfer cookies to a freezer-safe bag or container. When you're ready to eat them, thaw cookies at room temperature. For a warm treat, reheat in the oven for a few minutes. These cookies stay fresh for about one week at room temperature. After that, they may become dry or lose flavor. Look for signs like a hard texture or off smell. If they do not taste good, it’s best to toss them. Always check your cookies to ensure they are still delightful! Thumbprint cookies are small, round cookies with a dent in the center. The dent holds jam or fruit. This cookie style dates back to the 19th century in Europe. The name comes from the way you press your thumb into the dough. They can use different fillings, but fruit jam is the most common. Yes, you can use frozen raspberries. They are handy when fresh ones are not in season. However, frozen raspberries may change the texture of your cookies. The cookies might be a bit juicier and softer. If you choose to use them, thaw and drain excess juice first. Look for golden edges on the cookies. The centers should look set but may still be soft. Gently press the edge with your finger. If it springs back, they are done. You can also use a toothpick; it should come out clean or with a few crumbs. Yes, you can make these cookies in advance. Prepare the dough and shape it into balls. Place them on a tray and freeze until firm. After that, you can store the dough in a freezer bag for up to a month. When ready, bake from frozen, adding a couple of extra minutes. You can make these cookies vegan! Replace the butter with vegan butter or coconut oil. Use flax eggs instead of regular eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use your favorite plant-based milk for the same flavor. You learned how to make delicious Lemon Raspberry Thumbprint Cookies. We covered the key ingredients, such as butter, sugar, and fresh raspberries. I showed you each step from mixing to baking. You now know tips to avoid common mistakes, personalize flavors, and store cookies properly. Remember, baking is fun and lets you be creative. Enjoy making these cookies and sharing them with friends and family! Happy baking!

Lemon Raspberry Thumbprint Cookies

Delicious cookies with a lemony flavor and raspberry filling, perfect for any occasion.
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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 4 teaspoon salt
  • 1 2 cup fresh raspberries (or raspberry jam for filling)
  • to taste cup powdered sugar for dusting

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 fluffy and light in color, about 3-4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and lemon zest into the mixture.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined and a soft dough forms.
  • Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, placing them on the prepared baking sheet spaced about 2 inches apart.
  • Using your thumb or the back of a spoon, gently press a well into the center of each cookie ball to create a thumbprint.
  • If using fresh raspberries, place one raspberry in each thumbprint. If using raspberry jam, spoon a small amount into each indentation.
  • Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Once cooled, dust the cookies with powdered sugar for an elegant finish.

Notes

Arrange the cookies on a decorative plate and serve with a few whole raspberries and lemon slices for a vibrant touch.
Keyword cookies, lemon, raspberry, thumbprint