What’s your go-to citrus for baking? I tend to go for orange, but I do love lemon! True confession though, I cannot stand lemon in savory dishes. Weird, right? These lemon thumbprint cookies introduced me to the delicious combo of lemon and raspberry. So bright and well balanced!
The Origin of Thumbprint Cookies
Obviously, thumbprint cookies are popular because my post on Instagram hinting at these cookies went crazy! Thumbprint cookies, also known as jam drops or hallongrottor, are a Swedish pastry. The dough is similar to shortbread with added filling. The cookie is a popular choice for the holiday season but is suitable year round depending on the flavor profile. Lemon and raspberry brightens up the winter season and is perfect in the summer.
Tips and Tricks
Adding the jam after baking: I know a lot of recipes out there advise adding the jam prior to baking to help it set more, but I recommend against it. Adding the jam after baking gives you the ability to press in the thumbprint again in case the dough puffed up in the oven. Gently press down the thumbprint again and then add the jam to the warm cookie.
To prevent spreading: To prevent the dough from spreading, cover the mixing bowl with plastic wrap and place in fridge to chill for at least 30 minutes before scooping out onto lined baking sheets. Also, don’t leave your baking sheets in or on top of your oven while it preheats. Ensure that the chilled dough is going on room temperature parchment.
Let’s Get Baking!
Materials Needed:
- 2 baking sheets lined with parchment
- Zester
- Juicer
- Knife
- Measuring cups
- Measuring Spoons
- Stand mixer fitted with paddle attachment (or hand mixer and large mixing bowl)
- A tablespoon
- Wire cooling rack with parchment underneath
- Small mixing bowl
- Whisk
Ingredients:
- 1 cup unsalted butter – room temperature
- 3/4 cup sugar
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 large egg – room temperature
- 2 3/4 cups all-purpose flour
- 1/2 cup raspberry jam (I use Bonne Maman)
Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons almond milk (or milk of choice)
- 2 tsp lemon extract (or juice of 1/2 lemon)
Thumbprint Cookies: Process
Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, sugar, lemon zest, lemon juice, vanilla, almond extract, and salt together until light and creamy. Add in the egg and blend on low. Continue to blend on low as you slowly add in the flour until dough begins to come together. Cover mixing bowl with plastic wrap and refrigerate for at least 30 minutes (up to 12 hours).
Remove the chilled dough from the fridge and preheat the oven to 350F. Using a tablespoon, scoop dough and use your hands to roll into a ball. Place each ball about 2 inches apart on baking sheet. Use your thumb to put an indentation into the center of each ball. If dough cracks, gently mold it back together. Careful not to over handle the dough. If worried your thumb will make too large of an indent, feel free to use another fingertip.
Bake for 12 minutes (up to 14 minutes) and remove from oven. Go back over indentations, if needed. Let cool for about 10 minutes before moving from baking sheet to a wire rack to finish cooling.
Use 1/2 to 1 teaspoon to fill each indentation with raspberry jam. Allow cookies to cool rest of way.
Preparing Glaze
In a small mixing bowl, stir together the powdered sugar, lemon extract or juice from lemon, and almond milk. Whisk together until smooth and desired consistency. Drizzle over cooled cookies and allow to set. Cookies can be stored in air-tight container at room temperature for 5-6 days.
Lemon and Raspberry Thumbprint Cookies
- Total Time: 62 minutes
- Yield: 20 cookies 1x
Ingredients
- 1 cup unsalted butter – room temperature
- 3/4 cup sugar
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 large egg – room temperature
- 2 3/4 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 to 2 tablespoons almond milk (or milk of choice)
- 2 tsp lemon extract (or juice of 1/2 lemon)
Instructions
- Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, sugar, lemon zest, lemon juice, vanilla, almond extract, and salt together until light and creamy. Add in the egg and blend on low. Continue to blend on low as you slowly add in the flour until dough begins to come together. Cover mixing bowl with plastic wrap and refrigerate for at least 30 minutes (up to 12 hours).
- Remove the chilled dough from the fridge and preheat the oven to 350F. Using a tablespoon, scoop dough and use your hands to roll into a ball. Place each ball about 2 inches apart on baking sheet. Use your thumb to put an indentation into the center of each ball. If dough cracks, gently mold it back together. Careful not to over handle the dough. If worried your thumb will make too large of an indent, feel free to use another fingertip.
- Bake for 12 minutes (up to 14 minutes) and remove from oven. Go back over indentations, if needed. Let cool for about 10 minutes before moving from baking sheet to a wire rack to finish cooling.
- Use 1/2 to 1 teaspoon to fill each indentation with raspberry jam. Allow cookies to cool rest of way.
- In a small mixing bowl, stir together the powdered sugar, lemon extract or juice from lemon, and almond milk. Whisk together until smooth and desired consistency. Drizzle over cooled cookies and allow to set. Cookies can be stored in air-tight container at room temperature for 5-6 days.
Notes
- It is important to chill the dough at least 30 minutes to reduce spreading during baking
- Store in airtight container up to 5-6 days
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
Keywords: Thumbprint cookies, cookies, baking, desserts, sweets
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