Raspberry Thumbprint Cookies are so fun to make and completely delicious! I’m adding lemon zest to the cookies and lemon juice to the powdered sugar glaze to give them the best sweet and tart flavor.
Ingredients
2 ½ cups (300g) all-purpose flour
¼ teaspoon fine sea salt
1 cup (2 sticks, 225g) butter softened
⅔ cup + 2 tablespoons granulated sugar
lemon zest from one lemon
¼ cup seedless raspberry jam
½ teaspoon vanilla extract
For the Glaze:
1 ¼ cup (155g) powdered sugar
2-3 tablespoons lemon juice freshly squeezed
1 teaspoon vanilla extract
Instructions
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