Raspberry Lemon Thumbprint Cookies – a delicious recipe with raspberry jam, flour, baking powder, salt, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
2
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
3
In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
4
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart.
5
Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
6
Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.
860
kcal
Calories
52
g
Fat
87
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup raspberry jam, 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.
Yes, Raspberry Lemon 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.
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