These Raspberry and Lemon Thumbprints cookies are so easy to make and so yummy! You can use any preserves you have handy. Perfection every time!
Use your favorite preserve or jam to make these Raspberry and Lemon Thumbprints cookies! I used lemon and raspberry flavors but I have used every kind of jam, at one time or another.
In our house, we seem to go through phases with foods, especially preserves. I will only have raspberry jam for a while, then I switch to peach, then strawberry and you get the idea.
It's not that I get sick of a particular flavor, I look at it like I just need a change. Anyone else like that? Hopefully I am not the only one on the planet like that!
If I am having friends or family over or if I am bringing these cookies to an event of some kind, I will use more than one kind of jam to make these Raspberry and Lemon Thumbprints. They look so pretty on a serving plate with the different colors!
The cookie dough is absolutely delicious on its own too! Once you taste them, you will be pleasantly surprised!
Ingredients for Thumbprints
- butter
- sugar
- brown sugar
- baking powder
- baking soda
- salt
- egg
- cream
- vanilla
- flour
- your favorite preserve or jam
How do you make Thumbprints?
In a large bowl, cream together the butter, both sugars, baking powder, baking soda and salt
Add the egg, vanilla and cream.
Add the flour and continue to blend until incorporated.
Separate the dough and shape into balls. You should aim for about 18 of them.
Place balls on your prepared sheet. Make a thumbprint in the center of each ball.
Bake.
Remove from the oven and gently press down the center of each cookie again. We usually use a teaspoon to do this.
Place a generous teaspoonful of jam in the center of each cookie.
Bake again.
Remove from your oven and cool.
Next, you get to enjoy our Raspberry and Lemon Thumbprints!
Other Lemon Desserts
Raspberry and Lemon Thumbprints
Ingredients
- ½ cup unsalted butter, softened or 1 stick
- ¼ cup sugar -
- 2 tablespoons brown sugar, packed
- ¾ teaspoon baking powder -
- ½ teaspoon baking soda -
- ½ teaspoon salt -
- 1 large egg -
- 1 tablespoon heavy cream (35%)
- 1 teaspoon vanilla extract -
- 1 ½ cups flour -
- 1 jar preserves, your favorite variety
- cooking spray
Instructions
- Preheat your oven to 350 degrees. Prepare a rimmed baking sheet with cooking spray. Set aside. In a large bowl of a stand mixer or handheld mixer cream together the butter, both sugars, baking powder, baking soda and salt on medium high speed for between 3 and 4 minutes. Scrape down the sides of the bowl as needed. Add the egg, vanilla and cream. Continue to beat until blended. Add the flour and continue to blend until incorporated.
- Separate the dough and shape into balls. You should aim for about 18 of them. Place the balls on your prepared sheet. Make a thumbprint in the center of each ball. Bake for 8 minutes Remove from the oven and gently press down the center of each cookie again. We usually use a teaspoon to do this. Place a generous teaspoonful of jam in the center of each cookie. Bake for 8 more minutes. Remove from the oven and cool on your rimmed baking sheet. Serve and enjoy!
Nutrition
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