All Recipes
Raspberry Thumbprint Cookies with Lemon Glaze
Raspberry Thumbprint Cookies with Lemon Glaze
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
1. Preparing the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy.
- Incorporate the egg yolks and vanilla extract, blending until the mixture is smooth and well combined.
- Gradually add the flour and salt, mixing just until the dough forms and becomes soft yet manageable.
- Shape the dough into 1-inch balls and arrange them on the prepared baking sheet, ensuring they are spaced about 2 inches apart.
- Create a small indentation in the center of each cookie using your thumb or the back of a spoon.
- Fill each indentation with a small amount of raspberry jam.
2. Baking the Cookies:
- Bake the cookies for 12-15 minutes or until the edges are a light golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Preparing the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice as needed.
4. Glazing the Cookies:
- Once the cookies have completely cooled, drizzle the lemon glaze over them using a spoon or piping bag.
5. Serve and Enjoy:
- Allow the glaze to set before serving.
- Enjoy these delightful Raspberry Thumbprint Cookies with Lemon Glaze, perfect for any occasion!