Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are so fun to make and completely delicious! Add lemon zest to the cookies and lemon juice to the powdered sugar glaze to give them the best sweet and tart flavor.


– 2 ½ cups all-purpose flour – ¼ teaspoon fine sea salt – 1 cup butter – ⅔ cup + 2 tablespoons sugarlemon zest from one lemon – ¼ cup seedless raspberry jam – 1 ¼ cup powdered sugar – 2-3 tablespoons lemon juice freshly squeezed – 1 teaspoon pure vanilla extract

How to Make Raspberry Thumbprint Cookies

Preheat the oven to 350°F/180°C. Line cookie sheet with parchment paper or silicone baking mats and set aside.

In a medium mixing bowl, whisk together flour and salt. In a large mixing bowl using an electric hand mixer, or in the bowl of a stand mixer, add the softened butter and ⅔ cup of granulated sugar. Cream until light and fluffy.

Add the lemon zest and vanilla and stir to combine. Then add the flour, a bit at a time, and mix until incorporated, scraping down the sides of the bowl to mix everything together.

Place the rest of the sugar in a small bowl. Use a cookie scoop to scoop 1 tablespoon sized dough balls, and roll each with your hands to smooth them. Roll each ball through the granulated sugar and place on sheet trays.

Make indentations in the cookies using the end of a round wooden spoon or similar tool. Fill each cookie with a heaping teaspoon of seedless raspberry jam.

Bake for 13-15 minutes. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before adding the glaze.

To make the lemon glaze, mix together the lemon juice, powdered sugar and vanilla. Glaze the cookies with the icing by dipping a fork into the glaze and drizzling it over the cookies. Give the glaze 15 minutes to set before serving or storing.

These cookies are a treat that fits any occasion! Swipe up for the full recipe!