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To make delicious Raspberry Lemonade Thumbprint Cookies, you will need the following items: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg yolk - 2 teaspoons vanilla extract - Zest of 1 lemon - 2 cups all-purpose flour - 1/2 teaspoon baking powder - Pinch of salt - 1/2 cup raspberry preserves - Fresh raspberries and lemon zest for garnish You will need a few basic tools to create these tasty cookies: - Mixing bowls - Measuring cups and spoons - Baking sheet - Parchment paper - Mixer or whisk - Spoon or thumb for making indents - Wire rack for cooling If you need to swap some ingredients, here are a few ideas: - Use salted butter instead of unsalted but reduce salt in the recipe. - Substitute the granulated sugar with brown sugar for a richer taste. - You can use lemon juice instead of lemon zest, but the zest gives more flavor. - For a different jam, try strawberry or blueberry preserves. - Use gluten-free flour if you want a gluten-free option. These ingredients and tools help you create a bright and tasty treat. Enjoy the process! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. Set the baking sheet aside for later use. In a large mixing bowl, add 1 cup of softened unsalted butter and 1 cup of granulated sugar. Use a hand mixer or a sturdy spoon to cream them together. Mix until the mixture is light and fluffy. This process adds air, which makes your cookies soft and tender. Now, add 1 large egg yolk, 2 teaspoons of vanilla extract, and the zest from 1 lemon into the bowl. Mix until everything is well combined. This step adds rich flavors that will shine in your cookies. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and a pinch of salt. Gradually add this dry mix to the butter mixture. Stir until just combined. Be careful not to overmix, as this can lead to tough cookies. Once your dough is ready, shape it into small balls, about 1 inch in diameter. Place them on your prepared baking sheet, making sure to space them about 2 inches apart. Using your thumb, press down in the center of each ball to create a small indent. This is where the raspberry preserves will go. Take about 1/2 teaspoon of raspberry preserves and spoon it into each cookie’s indent. The preserves will melt slightly while baking, creating a delicious filling. Bake the cookies in your preheated oven for 12-15 minutes. Watch for the edges to turn lightly golden. Once done, remove them from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the wonderful aroma as they cool! To get the right texture for your Raspberry Lemonade Thumbprint Cookies, start with softened butter. It should feel like a cool pillow. Cream the butter and sugar until it looks fluffy and light. This step adds air and helps cookies rise. Also, don’t over-mix your dough after adding flour. Mix just enough for everything to blend. The dough should feel soft but not sticky. Chill the dough for 10-15 minutes if it feels too warm. This helps keep the shape while baking. Avoid using cold butter. It will not cream well and can make your cookies dense. Watch the baking time closely. Cookies can go from perfect to burnt quickly. Always check the edges for a light golden color. If you forget to make the thumbprint, the filling will spill over. Be sure to create a nice indentation before baking. Lastly, don’t skip the salt. It enhances the flavors and balances the sweetness. For a fun touch, add fresh raspberries on top after baking. Their bright color makes the cookies pop. You can also sprinkle extra lemon zest for added flavor. If you want some sparkle, use edible glitter or coarse sugar. Drizzling a simple lemon glaze can also add sweetness and shine. Arrange your cookies on a pretty plate and serve at gatherings. These tips will make your cookies look as good as they taste! Pro Tips Chill the Dough: For a firmer dough that’s easier to work with, consider chilling the cookie dough for 30 minutes before shaping into balls. Customize the Jam: Feel free to experiment with different fruit preserves, such as strawberry or apricot, for a unique twist on the classic thumbprint cookie. Perfect Indentation: Use a small round measuring spoon if your thumb doesn’t create a deep enough indentation for the filling. Storage Tips: Store the cookies in an airtight container at room temperature, and they will stay fresh for up to a week. {{image_2}} You can switch the raspberry preserves for other tasty choices. Consider using strawberry, blueberry, or apricot preserves. Each option gives a unique flavor to the cookies. For a tropical twist, mango or passion fruit preserves work well too. These swaps create fun new tastes while keeping the same cookie base. You can add different flavorings to your dough. Try almond extract instead of vanilla for a nutty taste. You can also mix in a bit of lemon or orange juice for extra citrus zing. If you want a spice note, add a pinch of cinnamon or nutmeg. These small changes can elevate your cookies to new heights. To make these cookies gluten-free, replace all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum or add it separately. This helps mimic the texture of regular flour. Check the labels of your preserves to ensure they are gluten-free too. Enjoy these cookies without worry about gluten! To keep your Raspberry Lemonade Thumbprint Cookies fresh, store them in an airtight container. Use a cookie tin or a plastic container with a tight lid. Place parchment paper between layers to avoid sticking. Keep your cookies at room temperature, away from direct sunlight or heat. This method helps maintain their soft texture and bright flavor. When stored properly, these cookies can last for about five days. After that, they may start to lose their freshness. If you notice any changes in texture or flavor, it is best to toss them. Enjoy them while they are still soft and delicious! You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to eat them, simply thaw at room temperature or warm them in the oven for a few minutes. Yes, you can make these cookies ahead of time. You can bake them a day in advance. Just store them in an airtight container. They will stay fresh and tasty. To make the dough ahead of time, mix all the ingredients as usual. After mixing, wrap the dough tightly in plastic wrap. Then, store it in the fridge for up to three days. You can also freeze the dough for up to three months. When ready to bake, let it thaw in the fridge overnight. You can use other fruit preserves instead of raspberry. Strawberry or blueberry preserves work great. You can even try lemon curd for a zesty twist. Just keep in mind that the flavor will change a bit. Yes, these cookies freeze well. After baking, let them cool completely. Then, place them in a single layer in an airtight container. You can freeze them for up to three months. To enjoy, just thaw them at room temperature. You can use other citrus zests if you prefer. Orange zest adds a sweet note. Lime zest gives a nice tart flavor. Feel free to mix and match to find your favorite flavor! In this blog post, we explored cookie making from start to finish. We covered ingredients, equipment, and substitutions. I shared step-by-step instructions for baking and cooling. Plenty of tips helped you avoid common mistakes. We discussed exciting variations, storage, and answered frequently asked questions. With these insights, you can create delicious cookies that fit your needs. Happy baking!

Raspberry Lemonade Thumbprint Cookies

Delicious cookies with a raspberry filling and a hint of lemon zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 zest of 1 lemon
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 1 pinch of salt
  • 0.5 cup raspberry preserves
  • 1 cup fresh raspberries for garnish
  • 1 zest for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the egg yolk, vanilla extract, and lemon zest to the mixture, and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  • Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Using your thumb or the back of a spoon, create a small indentation in the center of each cookie.
  • Spoon about 1/2 teaspoon of raspberry preserves into each indentation.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, garnish with fresh raspberries and a sprinkle of lemon zest on top.

Notes

Allow cookies to cool completely before garnishing.
Keyword cookies, dessert, lemon, raspberry