Christmas Lemon Raspberry Thumbprint Cookies Recipe

Name: Christmas Lemon Raspberry Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raspberry jam or jelly; 1 tablespoon chambord or kirsch; 2 1/4 cups flour, all-purpose; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup butter 2 sticks, at room temperature; ⅔ cup sugar; 2 large egg yolks; 1 tablespoon lemon zest finely grated; 1 tablespoon lemon juice freshly squeezed; 1 teaspoon vanilla extract pure

Servings: persons

1/2 cup raspberry jam or jelly
1 tablespoon chambord or kirsch
2 1/4 cups flour, all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter 2 sticks, at room temperature
⅔ cup sugar
2 large egg yolks
1 tablespoon lemon zest finely grated
1 tablespoon lemon juice freshly squeezed
1 teaspoon vanilla extract pure

1
Preheat the oven to 350F (180C).
2
Coat 2 large baking sheets with cooking spray, or parchment papper, or baking mats.
3
In a small bowl, stir in the jam and chambord until well mixed.
4
In a medium bowl, whisk the flour, baking powder, and salt until blend.
5
In a large bowl using an electric mixer, cream the butter and sugar until light and creamy.
6
Beat in the egg yolks, lemon zest, lemon juice and vanilla.
7
Add the flour mixture in 2 additions and continue mixing just until moist clumps form.
8
Gather the dough together into a ball.
9
Pinch off the dough to form 1-inch balls.
10
Put on the prepared baking sheets, 1-inch apart.
11
Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
12
Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
13
Make about 4 dozens cookies.
14
Bake until golden brown, 18 to 22 minutes.
15
Cool on baking sheets for a few minutes.
16
Transfer to wire racks to cool completely.
17
Store in an air-tight container for up to 1 week, or freeze for up to 3 months.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup raspberry jam or jelly, 1 tablespoon chambord or kirsch, 2 1/4 cups flour, all-purpose, 1 teaspoon baking powder, and more.

Yes, Christmas Lemon Raspberry Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Lemon Raspberry Thumbprint Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions