Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are a family favorite! A soft lemon kissed sugar cookie base filled with sweet raspberry preserves and drizzled with a fresh lemon glaze.
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- 16.5 ounces sugar cookie dough (1 roll)
- 3 ounces cream cheese (softened)
- ½ cup all-purpose flour
- 2 teaspoons lemon zest
- ⅓ cup seedless raspberry jam
- 1 cup powdered sugar
- 4 to 5 teaspoons fresh lemon juice
Langkah-langkah
Preheat oven to 350°F.
Leave cookie dough out 10 minutes to soften. Add cream cheese, flour and lemon zest and mix well with your hands.
Roll dough into 1 ¼" balls and place on a baking sheet 2 inches apart. Make in indentation with your thumb.
Bake 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, press each indentation again.
Fill each indentation with a little bit of jam.
Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes
Once cookies are cooled, combine powdered sugar and just enough lemon juice to make a glaze. Drizzle over cooled cookies.
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