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Pink Lemonade Thumbprint Cookies

Soft lemon shortbread cookies filled with a tangy pink lemonade raspberry glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 26 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 120 kcal

Ingredients
  

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup confectioners’ sugar divided
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 2 raspberries
  • Additional confectioners’ sugar for dusting

Instructions
 

  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, 1/4 cup of the confectioners’ sugar, and the salt.
  • In a large bowl, beat the butter, remaining 1/2 cup confectioners’ sugar, lemon zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 2 to 3 minutes.
  • Add the dry ingredients to the butter mixture and beat on low speed just until the dough comes together and no dry flour remains.
  • Scoop and roll the dough into 1 inch balls and place them on a parchment lined baking sheet. Freeze until firm, 12 to 15 minutes.
  • Arrange the chilled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10 minutes, then remove from the oven. Using your thumb or the back of a small measuring spoon, gently press an indentation into the center of each cookie.
  • Return the cookies to the oven and bake for 16 to 18 minutes more, until the bottoms are lightly golden and the tops are set and matte.
  • Transfer the cookies to a wire rack and let cool completely.
  • While the cookies cool, prepare the glaze. In a small bowl, whisk together 1 1/4 cups confectioners’ sugar, 2 tablespoons lemon juice, and the raspberries, mashing the berries until the glaze is smooth and pink.
  • Once the cookies are cool, lightly dust them with confectioners’ sugar.
  • Spoon the pink lemonade glaze into the indentations of each cookie and let them stand at room temperature for at least 10 minutes, or until the glaze is set.

Notes

- If the dough feels crumbly, squeeze a portion in your hand; it should hold together and roll smoothly.
- For a deeper pink color, add an extra raspberry to the glaze and whisk well.
- Store cookies in a single layer in an airtight container at room temperature for up to 4 days.
Keyword lemon cookies, pink lemonade cookies, Pink Lemonade Thumbprint Cookies, raspberry glaze, thumbprint cookies, Vegetarian