Ingredients
For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup raspberry jam
For the Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
Instructions
1. Make the Cookie Dough:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add egg yolks and vanilla extract, mixing until combined.
4. Gradually add the flour and salt, mixing until a dough forms.
2. Shape and Fill the Cookies:
5. Scoop about 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb (or the back of a teaspoon) to make an indent in the center of each cookie.
7. Fill each indentation with about ½ teaspoon of raspberry jam.
3. Bake the Cookies:
8. Bake for 12–14 minutes, or until the edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Lemon Glaze:
10. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
11. Drizzle the glaze over the cooled cookies.
Enjoy your Raspberry Thumbprint Cookies with Lemon Glaze! Let me know if you need any tips.