Introduction

These Pink Lemonade Thumbprint Cookies combine bright lemon flavor with a sweet raspberry glaze for a refreshing twist on a classic treat. Soft, buttery cookies make the perfect canvas for the tangy, fruity filling that’s sure to delight your taste buds.

The image shows a white plate filled with round thumbprint cookies arranged closely together. Each cookie has a light golden-brown base with a soft crumbly texture, dusted with powdered sugar around the edges, creating a frosty white border. In the center of each cookie is a smooth, glossy dollop of pink icing, slightly shiny and thick, filling the circular indentation completely. The plate rests on a white marbled surface, adding a clean and bright background to the warm tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
¾ cup confectioners’ sugar, divided
1 teaspoon kosher salt
1 cup unsalted butter, softened
2 tablespoons finely grated lemon zest
3 tablespoons lemon juice
2 tablespoons lemon juice (for glaze)
2 raspberries (for glaze)
Additional confectioners’ sugar, for dusting

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, whisk together the flour, ½ cup of confectioners’ sugar, and kosher salt until well combined.
Step 2: In a large bowl, beat the softened butter, ¼ cup confectioners’ sugar, lemon zest, and 3 tablespoons lemon juice until the mixture is light and fluffy. Gradually add the dry ingredients, mixing just until combined to form a dough.
Step 3: Roll the dough into 1-inch balls. Place them on a parchment-lined baking sheet about 2 inches apart. Freeze the dough balls for 12-15 minutes to help them keep their shape while baking.
Step 4: Bake the cookies for 10 minutes. Remove from the oven and gently press an indentation into the center of each cookie using your thumb or the back of a spoon.
Step 5: Return the cookies to the oven and bake for an additional 16-18 minutes, or until the bottoms are lightly browned. Transfer cookies to a wire rack to cool completely.
Step 6: While the cookies are cooling, prepare the glaze by whisking together 1 ¼ cups confectioners’ sugar, 2 tablespoons lemon juice, and the raspberries until smooth and pink.
Step 7: Dust the cooled cookies lightly with confectioners’ sugar, then fill each indentation with the pink lemonade glaze. Allow the glaze to set for at least 10 minutes before serving.

Tips & Variations

For a smoother glaze, strain the raspberry mixture to remove seeds before filling the cookies.
You can substitute fresh raspberries with frozen ones if fresh are unavailable—just thaw and drain excess liquid before using.
Add a pinch of vanilla extract to the dough for an added depth of flavor.
If you like a stronger lemon flavor, increase the lemon zest by one teaspoon.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. The glaze may soften slightly over time; enjoy them within a day for the best texture. Reheat gently in a microwave for 10-15 seconds if desired, but avoid overheating.

How to Serve

A group of round cookies arranged closely together on a white marbled surface, each cookie having a cracked light golden outer layer dusted with white powdered sugar. In the center of each cookie, there is a smooth, glossy pink filling that looks creamy and slightly shiny, contrasting softly with the matte texture of the powdered sugar around it. A woman's fingers are gently touching one cookie at the top left, showing the texture and size of the cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit for the glaze?

Yes! Blueberries, strawberries, or blackberries make great alternatives and pair nicely with the lemon flavor. Just puree and mix with confectioners’ sugar and lemon juice as directed.

What if the cookie dough is too sticky to roll?

If the dough feels too sticky, chill it in the refrigerator for 20-30 minutes before rolling. You can also lightly flour your hands and work surface to make rolling easier.