Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are a family favorite! A soft lemon kissed sugar cookie base filled with sweet raspberry preserves and drizzled with a fresh lemon glaze.
Ingredients
- 16.5 ounces sugar cookie dough 1 roll
- 3 ounces cream cheese softened
- ½ cup all-purpose flour
- 2 teaspoons lemon zest
- ⅓ cup seedless raspberry jam
- 1 cup powdered sugar
- 4 to 5 teaspoons fresh lemon juice
Instructions
- 1
Preheat oven to 350°F.
- 2
Leave cookie dough out 10 minutes to soften. Add cream cheese, flour and lemon zest and mix well with your hands.
- 3
Roll dough into 1 ¼" balls and place on a baking sheet 2 inches apart. Make in indentation with your thumb.
- 4
Bake 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, press each indentation again.
12 min - 5
Fill each indentation with a little bit of jam.
- 6
Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes
20 min - 7
Once cookies are cooled, combine powdered sugar and just enough lemon juice to make a glaze. Drizzle over cooled cookies.
Nutrition Facts
Per serving (based on 38 servings)