Pink Lemonade Thumbprint Cookies Recipe
These Pink Lemonade Thumbprint Cookies combine the tart brightness of lemon with a sweet raspberry glaze for a delightful and colorful treat. Soft and buttery with a delicate crumb, they feature a refreshing citrus glaze tucked into the classic thumbprint indentation, making them perfect for spring gatherings or anytime you want a light, fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 8 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup confectioners’ sugar, divided
- 1 teaspoon kosher salt
Wet Ingredients and Dough
- 1 cup unsalted butter, softened
- 2 tablespoons finely grated lemon zest
- 3 tablespoons lemon juice
Glaze
- 1 ¼ cups confectioners’ sugar
- 2 tablespoons lemon juice
- 2 raspberries
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 325°F (160°C). In a medium bowl, whisk together the all-purpose flour, ½ cup of the confectioners’ sugar, and kosher salt to ensure they are evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter, ¼ cup of confectioners’ sugar, finely grated lemon zest, and lemon juice until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the butter mixture, beating just until combined to avoid overmixing, which could toughen the dough.
- Shape and Chill: Roll the dough into 1-inch balls to ensure uniform cookie size. Place the balls on a parchment-lined baking sheet spaced about 2 inches apart. Freeze the dough balls for 12-15 minutes to help them hold their shape while baking.
- Bake and Make Indentations: Bake the frozen dough balls for 10 minutes. Remove from the oven and gently press an indentation into the center of each cookie using the back of a spoon or your thumb to create space for the glaze. Return the cookies to the oven and bake for an additional 16-18 minutes or until they are lightly browned on the bottom. Allow to cool on a wire rack.
- Make Glaze: 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 vibrant pink.
- Decorate and Serve: Dust the cooled cookies lightly with confectioners’ sugar. Fill each thumbprint indentation with the raspberry-lemon glaze. Let the glaze set for at least 10 minutes before serving to allow it to firm up nicely.
Notes
- Freezing the dough balls before baking helps maintain the cookie shape and prevents spreading.
- Use fresh lemons for zest and juice to ensure the brightest flavor.
- You can substitute raspberries with other berries like strawberries or blackberries for different glaze flavors.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keywords: pink lemonade cookies, thumbprint cookies, lemon zest cookies, raspberry glaze cookies, spring dessert, lemon cookies recipe
