Buttery and soft, sweet and tart, these cookies have it all! These Raspberry Thumbprint Cookies with Lemon Drizzle are simple to make and perfect for any occasion!
This is day five of our First Annual 7 Days of Christmas Cookies! Missed the previous days? Check them out here:
I’ve only tempted thumbprint cookies a handful of times. And 90% of the time the cookie isn’t the way it should be. There is something crazy off about it, and I never could really figure it out.
These Raspberry Thumbprint Cookies with Lemon Drizzle are the most recent thumbprint cookie that I’ve made. Did you see the Caramel Pumpkin Spice Thumbprint Cookies? Those cookies were popular, and I still can’t get over how perfect they turned out!
I credited Sally from Sally’s Baking addiction for those cookies. She did an apple pie spice version, and I took my love for pumpkin spice and made those.
This recipe is also from Sally. I took out the almond extracts since Kelsie has a tree nut allergy. I also made a lemon drizzle for the top, because we happen to love the sweet and tart flavors together that this idea brings out.
Sally is probably queen of thumbprint cookies, because like I said above, I’ve tried so many different recipes for them, and could never get one to turn out just right.
So why did these spring and summer like flavors end up in my list of Christmas cookies? Because thumbprints are classic cookies! Why not add them to your Christmas baking!
Plus they are super easy to make, require just a few ingredients that you probably already have, AND because they are DELICIOUS!
Everyone loves delicious cookies, no matter what the time of year!
Not looking for spring flavors for Christmas? Ok, no worries. I have a Mint Chocolate Thumbprint Cookie coming up tomorrow!
For now though, give these a shot!
Just in case…What is a thumbprint cookie?
Originally from Sweden…it’s a buttery cookie with a shallow well in the middle that’s filled with a sweet filling. Historically you use your thumb to push down on the cookie dough, creating that well in the middle, which is how it got the name!
How do I keep my thumbprint cookies from cracking?
Well, first off, it’s perfectly ok to have some cracks along the sides of the cookies. Honest. However to keep cracks to a minimum to none at all, make sure that you roll the dough until your ball is completely smooth. Once you make your indention, if you see some cracks, immediately smooth them back out with your finger.
What are some flavors that I can use to make other thumbprint cookies?
- Add orange or lemon zest to the cookie dough, and fill the middle blueberry jam.
- Leave out fruit altogether and use vanilla extract, fill the middle with caramel, and drizzle with melted chocolate.
- Using only vanilla extract, and fill the center with chocolate buttercream, and top with sprinkles.
Love cookies and want more ideas?
- Red Velvet Cake Mix Cookies
- Classic Peanut Butter Cookies
- Sheet Pan Chocolate Chip Cookies for a Crowd
- Cookies and Cream Chocolate Chip Cookies
- 1 cup butter, room temperature
- 2/3 cup sugar
- 1 1/2 teaspoon vanilla extract
- 2 cups plus 2 tablespoons flour
- 1/2 cup raspberry preserves
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- In a large bowl attached to a stand mixer, beat the butter for two full minutes. Add the sugar and vanilla. Beat another two minutes.
- With the mixer on low, slowly add the flour, until all combined. Once combined, cover, and refrigerate for 4 hours.
- When ready to bake, remove from the fridge, preheat the oven to 350 degrees. Using a tablespoon of dough, shape the dough into balls, and place on a baking sheet. Using your thumb or the large rounded handle of a wooden spoon (or the lid to an essential oil bottle, which is what I used) create an indention into the top of the dough. Be careful to keep from having cracks, and if there are any, simply use your fingers to smooth the dough back together.
- Place 1/2 teaspoon into each cookie, and bake for 13 to 14 minutes. Allow the cookies to cool for 5 minutes before placing on a cooling rack to cool completely.
- When the cookies are cooled completely, mix together ingredients for the lemon drizzle, and using a whisk or spoon, drizzle the icing back and forth. The icing will set up within a couple of hours.
Amount Per Serving: Calories: 130 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 63mg Carbohydrates: 15g Fiber: 0g Sugar: 13g Protein: 0g