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Raspberry Thumbprint Cookies with Lemon Glaze are made with a delicate sugar cookie base that'll crumble in your mouth, offering a subtle lemon flavor.
The cookie base is filled with sweet and tart raspberry jam and then topped with a fresh lemon sugar glaze drizzle – these Lemon Raspberry Thumbprint Cookies taste as good as they look!
These sweet buttery thumbprint cookies, with the raspberry filling and lemon glaze, will match up with any of your Dessert Recipes and this Raspberry Thumbprint Cookies Recipe will most likely become one of your favorite Cookie Recipes!
Whether you serve them for Valentine’s Day, Easter, in the Summer for Christmas in July, for the Christmas holiday season, or for a cookie exchange, your family and friends will love them all year round, and you’ll love this easy recipe!
Table of Contents
Why You’ll Love This Recipe
- Taste and Texture. These buttery cookies melt in your mouth and the sweet raspberry jam and lemon glaze burst with flavor. If you love shortbread cookies, then you’re going to love these delicious cookies!
- Common Ingredients. These raspberry thumbprint cookies with lemon glaze use pantry-staple ingredients, are a classic cookie recipe, and can be made in just 30 minutes!
- Quick Prep. You don’t need to chill the cookie dough before baking, reducing the preparation time and simplifying the recipe steps.
- Easy to Adapt. Adapting these stunning cookies is as easy as using a different jam!
- No Eggs – No Problem. If you are out of eggs, that’s no problem, because eggs are not required in this cookie recipe. That’s right! No eggs, egg yolks, or egg whites make an appearance in this recipe. So if you get cookie cravings and are out of eggs, this recipe is the one to make!
Why This Recipe Works
- Tested Recipe. These raspberry thumbprint cookies with lemon glaze are repeatedly requested in my house all year round. You can rest assured that I’ve tried and tested this cookie recipe in my kitchen, allowing me to guide you through the process effortlessly with simple recipe instructions and step-by-step images.
- FAQs Included. Frequently asked questions and pro recipe tips have been included in this recipe post to ensure that your experience of making these thumbprint cookies is effortless and enjoyable.
- Easily Customizable. Recipe variations are listed below as straightforward and delicious ways for you to offer some variety.
- No Chilling. These tasty cookies don’t require any chilling time before baking. You ghetto enjoy a fresh batch of these cookies in just 30 minutes from start to finish.
What You’ll Need To Make Raspberry Thumbprints
🍽 Equipment
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- Stand Mixer
- Mixing Bowls – including large bowl, medium bowl, and a small bowl.
- Wooden Spoon
- Cookie Sheet – also called a baking sheet.
- Spatula
🥘 Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
For The Cookies
- Flour – I’ve used all-purpose flour, but you can use gluten-free flour such as Bob’s Red Mill. Sifting it before mixing with the other ingredients will provide a smooth cookie dough regardless of the flour used. If you live in a low-humidity area, may need only 2-1/4 cups of flour. However, if you live in a high-humidity area, you may need to use 1/4 cup more, so use 2-1/2 cups flour.
- Salt – I’ve used fine sea salt in the cookie dough, but you can also use table salt or kosher salt instead. Use whatever you have on hand. The salt accentuates the flavor of these cookies. If you’ve used salted butter, then I recommend omitting the salt.
- Butter – Softened and preferably unsalted, but if you only have salted butter on hand, then simply omit the salt in this recipe.
- Sugar – I’ve used white granulated sugar in the cookie dough, which absorbs moisture and caramelizes, creating a delicious golden brown color. I’ve also set aside some granulated sugar for rolling the cookie balls just before baking.
- Lemon zest – Fresh lemon zest provides a subtle lemon flavor to the cookie dough and an interesting texture. Omit the zest from the dough if you don't enjoy lemon.
- Vanilla extract – I use high-quality vanilla extract in all my sweet treats and baked goods for the best flavor. Almond extract can also be added for another dimension of flavor or completely replace the vanilla extract.
- Raspberry jam – I’ve found the seedless raspberry jam to be the better option for these cookies. You could, of course, use a different fruit jam, or use raspberry preserves, or your favorite jam to vary these cookies, such as blueberry jam which also pairs beautifully with lemon.
For The Glaze
- Powdered sugar – I find that measuring the powdered sugar helps prevent an overly sweet and thick glaze.
- Lemon juice – While bottled lemon juice can be used, I always find that freshly squeezed lemon juice provides the best flavor. Omit the lemon juice from the glaze and use milk if you don’t enjoy lemon in your cookies.
- Vanilla extract – Use the same high-quality extract added to the cookie dough for the glaze. Almond extract can also be added for another dimension of flavor in the glaze or completely replace the vanilla extract.
🔪 How To Make Raspberry Thumbprint Cookies
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- In a medium-sized bowl, stir together the flour and salt, and set aside.
- In the bowl of a stand mixer cream the butter and ⅔ cup sugar with the paddle attachment until light and fluffy for 3 minutes.
- Add the lemon zest and vanilla, and stir to combine. Add the dry ingredients, (the flour mixture), a little at a time until it's incorporated, scrape down the sides as needed.
- Place the remaining 2 tablespoons of sugar in a small bowl.
- Roll 1 tablespoon worth of dough between your hands to form a cookie dough ball, roll it in the sugar, and place it on the sheet tray. Repeat with the remaining cookie dough, placing the cookie dough balls 2 inches apart on the sheet tray.
- Using the round end of a wooden utensil or something similar, make indentions in the middle of the cookie dough ball about ⅔ of the way down into the dough. They may slightly crack along the edges, but that's okay.
- Fill the center of each cookie with a heaping 1/4th teaspoon jam.
- Bake for 13-15 minutes until the cookies look dry on the outsides and the bottoms are lightly golden brown. For the best results, let cool on the sheet tray for 5 minutes then transfer to a wire rack to cool completely.
- When the cookies are cool, make the glaze. Place the powdered sugar in a medium-sized bowl and add 2 tablespoons of lemon juice and the vanilla, whisk to combine until smooth. It should be thick yet pourable, if it is too thick add up to another tablespoon of lemon juice.
- Glaze the cookies. I like to dip a fork into the glaze to drizzle it over the cookies. Let them sit for about 15 minutes so the glaze sets then enjoy.
💭 Recipe Tips
- Stand Mixer. I always prefer using a stand mixer when mixing cookie dough – it’s much more manageable. If you don’t have a standing mixer, use a handheld mixer – it will work just as well but may require extra arm work!
- Make-Ahead. Make the cookie dough overnight or a couple of days in advance to be wrapped and stored in the refrigerator as a great way to reduce recipe prep and overall time required to make these cookies. You could even store the dough shaped into balls.
- Double It. You can easily double the cookie dough to make varieties of jam thumbprint cookies.
- Indent Ideas. There are a few ways to make the indent in your cookies: Use a wooden utensil with a rounded handle, a ½ teaspoon measuring spoon, or your thumb…after all, these cookies are called "thumbprint" cookies for a reason.
- Flour. I recommend starting with 2-1/4 cups flour. However, if you live in a high-humidity area, you may need to add an additional 1/4 cup in order to get the right texture.
📖 Variations
- Change Filling. Use this thumbprint cookie recipe as a base for making a variety of jam cookies such as blueberry thumbprint cookies, strawberry thumbprint cookies, or blackberry thumbprint cookies. All you have to do is use a different kind of jam to change up these cookies.
- White Chocolate Drizzle. Instead of the powdered sugar glaze, drizzle melted white chocolate over the baked cookies. White chocolate and raspberry are fantastic flavor combinations!
- White Chocolate Chips. Add white chocolate chips to the cookie dough for a decadent raspberry thumbprint cookie.
- Almond Flavor. You can turn these into Raspberry Almond Thumbprint Cookies by adding ½ teaspoon almond extract to the dough or glaze in addition to the vanilla extraction for another dimension of flavor or simply omit the vanilla extract and replace it with almond extract.
- Replace Sugar. Instead of using granulated sugar in the cookie base, try using brown sugar to change it up.
- Sugar Glaze. You can remove the lemon zest and lemon juice from this cookie recipe if you aren’t a fan of lemon. Milk can replace the lemon in the glaze, while you can completely omit the zest from the cookie dough without affecting the cookie base.
- Cream Cheese. Use half cream cheese and half butter in the cookie dough base, and turn these cookies into Raspberry Cheesecake Thumbprint Cookies.
What To Serve With Raspberry Thumbprint Cookies
Enjoy your raspberry thumbprint cookies as is or alongside a glass of milk or your favorite hot beverage for an afternoon treat.
Recipe FAQs
What Is the Taste and Texture Of These Cookies?
These cookies are light, slightly crunchy, and buttery, melting in your mouth on the first bite!
They provide a lovely balance between sweet and tart thanks to the combination of lemon and sweet glaze. The raspberry jam gives these cookies a really lovely zing too!
Do I Need To Chill The Cookie Dough
Chilling the cookie dough isn’t required in this recipe, although you are welcome to do so. Chilling cookie dough prevents cookies from spreading flat while baking, but since I’m making indented thumbprint cookies, it’s not such an issue.
Feel free to chill the cookie dough if you live in hot and humid conditions or as a means of storage for making the cookie dough ahead of time.
Can I Make These Thumbprint Cookies Gluten-Free?
Absolutely! Simply use gluten-free flour instead of all-purpose flour for gluten-free cookies. Bob's Red Mill or King Arthur are both popular gluten-free flours used in baking – they're measure-for-measure substitutions!
How Should I Store Lemon Raspberry Thumbprint Cookies?
You can store leftover thumbprint cookies at room temperature in an airtight container for up to 1 week, so long as you don’t live in hot and humid conditions this time of the year; otherwise, it’ll be better to store them in the refrigerator.
You also have the option to freeze these cookies for up to 3 months. Thaw and serve chilled or at room temperature.
Be sure and try this recipe because it is a great recipe and these cookies are sure to become your favorite cookies at Christmas time or any time of year.
More Cookie Recipes
- Christmas Shortbread Thumbprint Cookies
- Pumpkin Eggnog Thumbprint Cookies
- Lemon Cool Whip Cookies
- Cranberry Orange Cookies
- Loaded Christmas Cowboy Cookies
If you’re looking for cookies for more holiday and Valentine’s Day Gift boxes, check out these Red Velvet Chocolate Kiss Cookies.
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Recipe
Ingredients
Cookies
- 2-1/4 to 2-1/2 cups all-purpose flour (High humidity area may need 1/4 cup more flour.)
- 1/4 teaspoon fine sea salt
- 1 cup unsalted butter (softened)
- 2/3 cup (+2 TBLs) granulated sugar (divided)
- lemon zest (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless raspberry jam
Glaze
- 1-1/4 cup powdered sugar
- 2-3 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract
Instructions
Make The Cookies
- Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
- In a medium bowl, whisk together the flour and salt, set aside.
- In the bowl of a stand mixer beat together the butter and ⅔ cup sugar with the paddle attachment for 3 minutes until light and fluffy.
- Add the lemon zest and vanilla and stir. Add the flour mixture a little at a time until it's incorporated, scrape down the sides as needed.
- Place the remaining 2 tablespoons of sugar in a small bowl.
- Roll 1 tablespoon of cookie dough into a ball, then roll it in the sugar, and place it on the cookie sheet. Repeat with the remaining cookie dough, placing the cookie balls 2 inches apart on the baking sheet.
- Using the round end of a wooden spoon or something similar, and make indentions in the middle of each cookie dough ball about ⅔ of the way down into the dough. They may slightly crack along the edges, that's okay.
- Fill each cookie with a heaping 1/4th teaspoon of jam.
- Bake for 13-15 minutes until the cookies look dry on the outside and the bottoms are lightly golden brown. Let the cookies cool on the sheet tray for 5 minutes and then transfer to a wire rack to cool completely.
Make The Glaze
- While the cookies are cooling, make the glaze.
- Place the powdered sugar in a medium-sized bowl and add 2 tablespoons lemon juice and the vanilla, whisk to combine until smooth. It should be thick yet pourable, if it is too thick add up to another tablespoon of lemon juice.
Glaze The Cookies
- I like to dip a fork into the glaze to drizzle it over the cookies. Let them sit for about 15 minutes so the glaze sets then enjoy.
Taylor says
Great texture and flavor balance—perfect for holiday baking!