Lemon Thumbprint Cookies

7. 10. 2025

Our buttery Lemon Thumbprint Cookies, with raspberry jam on lemony cookies, are sure to earn rave reviews.

Baking cookies during the holidays is our favorite. We love the aroma of crackles, gingerbread, Linzer, and shortbread cookies wafting from our oven.

Sweet and tangy flavor combos are hard to beat. Adding dollops of fruity raspberry preserves to lemony cookies will bring in rave reviews at every holiday party, potluck, or swap. They’re simple to make and fun to decorate – just roll cookie dough into balls, then indent them with your thumb (or a spoon!) to create space for a spoonful of delicious filling. These lemon thumbprint cookies deserve to be filling up your Christmas cookie tins and jars all season long. These cute thumbprints dazzle on the dessert table and on the taste buds.

Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 1/4 cup fresh lemon juice
• 5 1/4 all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon grated lemon rind
• 3/4 cup plus 2 tablespoons raspberry jam

Method:

1. Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. 
2. Add eggs, oil, and lemon juice, beating until blended.
3. Combine flour and the next 4 ingredients; gradually add to the sugar mixture, beating until blended.
4. Shape dough into 1-inch balls and place about 2 inches apart on lightly greased baking sheets. Press the thumb in the center of each cookie to make an indentation.
5. Bake, in batches, at 350°F for 9 to 11 minutes or until set. (Do not brown.) Remove the cookies and put them on wire racks to cool. Spoon 1/2 teaspoon raspberry jam in each indentation.

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