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Lemon Raspberry Thumbprint Cookies

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Lemon Raspberry Thumbprint Cookies is an easy lemon cookie recipe that’s perfect for sharing with your loves this Valentine’s Day. These buttery shortbread-like gems are filled with raspberry jam in the “thumbprint” and drizzled with a powdered sugar almond-flavored glaze.

A delicate, bite-size treat, these lemon raspberry cookies are so pretty and so darn good!

They are also addictive! The cookies get tartness from both the lemon rind in the dough and the tart raspberry jam, but the sweet glaze on top balances it all out.

Jam thumbprint cookies are one of my all-time favorites, and this recipe certainly doesn’t disappoint!

lemon raspberry thumbprint cookies on a white plate with a tin of cookies in the background

Lemon Raspberry Thumbprint Cookies

I’m having an internal battle over here trying to decide if these Lemon Raspberry Thumbprint Cookies are better described as shortbread or as butter cookies. So, I did a little research.

I learned that shortbread is a traditional Scottish biscuit (cookie for us Americans) that is made with one part sugar, two parts butter, and three parts flour.

Butter cookies, on the other hand, are made with one part sugar, one part butter, and three parts flour.

With all that butter in the recipe, sounds to me that shortbread should be called butter cookies! Am I right?! I guess I should just stick with plain old thumbprints!

Lemon Raspberry Thumbprint Cookies | Life, Love, and Good Food

Tip for Shaping Thumbprint Cookies

If you’re short on time, you can use a small round cookie scoop to drop the dough directly on the cookie sheets.

For the best results, however, I recommend first placing the dough in the refrigerator for about 30 minutes, then rolling the dough into balls. This method will give the cookies a smoother edge.

As you can see, my cookies are a little rough around the edges (I scooped the dough right onto my cookie sheets instead of rolling it into little balls).

How do you store thumbprint cookies?

Thumbprint cookies will stay fresh for up to a week when stored in an airtight container at room temperature.

Can you freeze thumbprint cookies?

You can freeze thumbprint cookies either after they are baked or after you shape the cookie dough for up to a month in a resealable freezer bag. If you do freeze the baked cookies, wait until you are ready to serve them to fill with jam and to drizzle with the glaze.

More Dessert Recipes for Valentine’s Day!

Lemon Raspberry Thumbprint Cookies Recipe

Thumbprint cookies have their name because you make an indention into the dough before baking, usually with your thumb, and then fill each cookie with jam once they come out of the oven.

Depending on the size you roll your cookie dough balls, you may want to make the thumbprint with the tip of your finger if the cookies are smaller.

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This recipe was originally posted on February 10, 2016, and was updated on January 10, 2020.

Yield: 3 dozen

Lemon Raspberry Thumbprint Cookies

Lemon Raspberry Thumbprint Cookies | Life, Love, and Good Food

A delicious buttery lemon cookie with a sweet raspberry jam thumbprint, drizzled with an almond glaze

Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes

Ingredients

Cookies

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 tablespoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 3/4 cups all-purpose flour
  • 1/2 cup raspberry jam

Almond Glaze

  • 1 cup powdered sugar
  • 1 teaspoon almond flavoring
  • 1-2 tablespoons milk or cream

Instructions

Cookies

  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  2. Beat the butter, sugar, lemon rind, vanilla, and salt together until very light. Add in the egg and mix well.
  3. Stir in the flour until well blended.
  4. Using a cookie scoop, place cookies onto the baking sheets about 2 inches apart. If you wish, roll the cookie dough in your palms until smooth, then use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each.
  5. Bake for 12 to 14 minutes. Remove from the oven and let cool for 5 minutes before moving from baking sheet to cookie rack. Cool completely.
  6. Fill each cookie indentation with raspberry jam, using about 1/4 teaspoon for smaller cookies or 1/2 teaspoon for larger cookies.

Almond Glaze

  1. In a small bowl, stir together all ingredients. Adjust amount of milk or cream depending on desired consistency.

Notes

Original cookie recipe by King Arthur Flour

  • To make shaping the cookies easier, place the dough in the refrigerator for 30 minutes before rolling out the cookie balls in your hands.
  • Thumbprint cookies will stay fresh for up to a week when stored in an airtight container at room temperature.
  • You can freeze thumbprint cookies either after they are baked or after you shape the cookie dough for up to a month in a resealable freezer bag. If you do freeze the baked cookies, wait until you are ready to serve them to fill with jam and to drizzle with the glaze.

Nutrition Information:

Yield:

36

Serving Size:

1 Servings

Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 35mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lemon Raspberry Thumbprint Cookies | Life, Love, and Good Food

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!


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Elise

Sunday 17th of February 2019

These were delicious! I looked at multiple recipes but liked this was a lot! Only difference is that I baked the cookies with the raspberry preserves Turned out great!

Ways to Give Homemade Jam Gifts | Homespun Seasonal Living

Tuesday 27th of November 2018

[…] baker can’t go wrong with raspberry and lemon cookies that include a drizzle of almond […]

Dena @ohyoucook

Monday 15th of February 2016

Thanks for the lovely shout-out! Hope your Valentine's Day was fabulous.

Jess Boyer

Sunday 14th of February 2016

Love the lemon... Yum! Yum! Yum!

Farrah

Thursday 11th of February 2016

I haven't made thumbprints in forever! I love that pretty drizzle on top! :]

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