Description
These raspberry thumbprint cookies are soft and buttery, filled with sweet raspberry jam and topped with a tangy lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until just combined.
- Roll dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Let cookies cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled cookies.
Notes
- Store cookies in an airtight container.
- Use any jam of your choice for variation.
- Glaze can be adjusted for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- 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