Raspberry Thumbprint Cookies: buttery cookies with gooey raspberry jam and a lemon frosting.
Ingredient
– 2 & 1/4 – ½ cups all-purpose flour*– 1/4 teaspoon fine sea salt– 1 cup unsalted butter softened– 2/3 cup + 2 tablespoons granulated sugar divided– zest of 1 lemon– 1/2 teaspoon vanilla extract– 1/4 cup seedless raspberry jamFor the glaze:– 1 & 1/4 cup powdered sugar– 2-3 tablespoons lemon juice fresh squeezed– 1 teaspoon
Introduction
Preheat oven to 350°F. Put parchment trays away. Mix 2 1/4 cups flour and salt in a medium bowl; set aside.
Step 1
Mix butter and ⅔ cup sugar in a stand mixer with paddle attachment for 3 minutes until light and fluffy. Add lemon zest and vanilla. Gradually add flour mixture, scraping sides, until blended.
Step 2
Add 1/4 cup flour and stir if dough is too wet. The crumbly components will form a smooth ball in your palms. You may require more flour due to humidity.
Step 3
Put the remaining 2 tablespoons of sugar in a small bowl. Place a tablespoon of dough on the sheet tray in a sugar-coated ball. With the remaining batter,
Step 4
place cookie balls 2 inches apart on the sheet tray. Use a wooden spoon or similar utensil to indent the cookie dough ball about ⅔ way down. A little edge crack is fine.
Step 5
To each cookie, add 1/4 teaspoon jam. After 13-15 minutes, the cookies should be dry and lightly golden brown on the bottom. Cool on a wire rack after 5 minutes on the sheet tray.
Step 6
After cooling, glaze cookies. Whisk powdered sugar with 2 tablespoons lemon juice and vanilla in a medium bowl until smooth.
Step 7
Keep it thick and pourable with another tablespoon of lemon juice. Cookie glaze. I dip a fork to glaze cookies. Relax for 15 minutes to set the glaze, then enjoy.