Description
Soft, buttery raspberry thumbprint cookies finished with a bright, sweet lemon glaze.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- ¼ teaspoon fine sea salt
- 1 cup (225g) softened butter
- ⅔ cup + 2 tablespoons granulated sugar
- Zest of one lemon
- ¼ cup seedless raspberry jam
- ½ teaspoon vanilla extract
- 1 ¼ cup (155g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour and salt.
- In a separate large bowl, cream the softened butter with ⅔ cup sugar until light and fluffy, about 3 minutes.
- Add lemon zest and vanilla, then mix in the flour gradually until combined.
- Roll 1-tablespoon portions of dough into balls, coat in the remaining sugar, and place on baking sheets.
- Press indentations into each dough ball using the end of a wooden spoon.
- Fill each indentation with a heaping teaspoon of raspberry jam.
- Bake 13–15 minutes, until the tops look dry and the bottoms are lightly golden. Cool completely on a wire rack.
- For the glaze, whisk together powdered sugar, lemon juice, and vanilla until thick but pourable.
- Drizzle glaze over the cooled cookies and let set for 15 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 25g
- Sodium: 25mg
- Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
