Lemon-Raspberry Thumbprints

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Hands-on time:
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Yield: 2 1/2 dozen to 5 dozen cookies, depending on size

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A pretty dollop of raspberry jam tops these buttery, lemon-scented treats. The result is a colorful and refreshing addition to your holiday cookie assortment.

Lemon-Raspberry Thumbprints

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 1/2 dozen to 5 dozen cookies, depending on size
Published: 10/25/2010



1) Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

2) In a large bowl, beat the butter, sugar, lemon rind or oil, vanilla, and salt until very light.

3) Beat in the egg.

4) Add the flour, stirring until well blended.

5) Use a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (about 4 measuring teaspoons) of dough for each cookie. Scoop cookies onto the baking sheets, leaving 2? between them.

6) Use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each.

7) Bake the cookies for 12 to 14 minutes. Remove them from the oven.

8) Let the cookies cool for about 5 minutes to firm up, then move them to a rack to finish cooling.

9) Once the cookies are cool, fill the indentation with raspberry jam, using about 1/4 teaspoon for each teaspoon-scoop cookie, or 1/2 teaspoon for each tablespoon-scoop cookie.

Yield: 2 1/2 dozen to 5 dozen cookies, depending on size.

Nutrition information

Serving Size: 1 cookie (27g) Servings Per Batch: 36 Amount Per Serving: Calories: 110 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 20mg Sodium: 35mg Total Carbohydrate: 16g Dietary Fiber: 0g Sugars: 8g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/18/2014
  • Tracy from Martinsburg, WV
  • Delicious! I used my lemon essential oil, homemade wild black raspberry jam and baked for 15 minutes. I always just put the jam in the well and bake for a more "set" jam filling. Fantastic, light and tasty.
  • star rating 12/08/2014
  • loves to bake from KAF Community
  • While these cookies came out fine (I did chill the dough before shaping and also added the jam before baking), I was disappointed in the weak lemon flavor. I used the amount of lemon oil suggested in the recipe. I combination of lemon and raspberry is a great one and I would welcome suggestions to boost the lemon flavor. The texture is very nice and they are quite pretty. I would probably make these again, if I could figure out how to make them more lemony.
  • star rating 12/04/2014
  • leta-willcox from KAF Community
  • These are wonderful! They've been a hit with everyone who's had them and I love that you can change them up by using whatever jam is in season or that you happen to have (strawberry might be my favorite). They're also beautiful which is always a happy coincidence. I didn't have any problems with the dough and didn't need to chill it at any point.
  • star rating 11/28/2014
  • Barb from Idaho
  • These cookies are awesome! The only thing I did different is to liquify the jam in the microwave, spoon it into the indents and then bake them. Came out perfect!
  • star rating 10/19/2014
  • Mag from Milford MA
  • My new cookie scoop is perfect for this recipe. First batch were messy until I REFRIGERATED !! dough and used a cold measuring spoon to make indents. Used a smaller measuring spoon to fill. Kept the dough cold in between.
  • star rating 05/02/2014
  • sydney from hartwell GA
  • love it !! its the most awesome recipe
  • star rating 12/21/2013
  • Memere09 from KAF Community
  • These cookies came out of the oven hard. Baked for 12 mins, top and bottom was not browned, so not over cooked .They taste very good, but thought it should of been a little softer.
  • star rating 08/15/2013
  • Sarah d. from Port Angeles, WA
  • I love these cookies, they are one of my go-to for christmas cookie exchanges. I usually use some sort of jam in the center filling (and bake it with the cookies, so it sets a little). This time, however, I had a bunch of frozen blueberries that I picked earlier this summer. One frozen blueberry in the "thumbprint" divet is perfect. It bakes for just the right amount of time to thaw and get soft and juicy, but not to run over the edge of the cookie. I love the combination of lemon and blueberry, and they are the perfect little bite of freshness in the summer!
  • star rating 07/04/2012
  • bobsutis from KAF Community
  • I like these cookies and decided on a twist for the 4th of July. I refrigerated the dough, rolled into a 12 inch length log of plastic wrap for 30 minutes while the oven heated. I divided the dough into 24 1/2" rounds and placed half on each of two cookie sheets lined with parchment paper. Be sure to make a deep well in each cookie, because as the cookies spread the well tends to become more shallow. I brushed each cookie with an egg wash to make a somewhat moisture proof barrier. Meanwhile, I placed in two saucepans alternately dried cherries and dried blueberries from Costco's Kirkland brand. I added a little port to each sauce pan and brought it just to a boil. I let the mixture cool and absorb the liquid before straining and placing the berries alternately in the cookies for kind of an adult 4th July light dessert.
  • star rating 06/08/2012
  • srizilla from KAF Community
  • ok, so filling them before baking them they don't look quite as pretty as the pic you guys have up, but i like the jam being a bit more "set" on the cookie. one of my favorite cookies of all time is a cookie in india that's basically a butter cookie w this firm, jelly-like jam bulls-eye center. these came darned close! i added a tablespoon of lemon juice powder to the cookies as i wanted a more potently lemony cookie than what reviewers described. it delivered, very nicely w/o being overly tart. thanks for the recipe!
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