Luscious Strawberry Lemonade Thumbprint Cookies
These thumbprint cookies combine a buttery, crumbly dough with a bright lemon zest and fresh strawberry jam filling, creating a sweet and tart treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon fresh lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (240 ml) fresh strawberry jam
- 1 tablespoon fresh lemon juice (for filling)
Instructions
- Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 2/3 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add egg, lemon zest, lemon juice, and vanilla: Crack in 1 large egg, then add 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Mix on low speed until combined.
- Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Mix dry into wet ingredients: Gradually add the dry mix to the butter mixture on low speed. Stop mixing as soon as the flour disappears. Chill dough for 15 minutes if too sticky.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
- Shape the cookies: Roll dough into 1-inch balls and place 2 inches apart on the baking sheet. Press an indentation into the center of each ball with your thumb or a spoon.
- Prepare the filling: Stir 3/4 cup strawberry jam with 1 tablespoon fresh lemon juice. Spoon about 1/2 teaspoon of this mixture into each indentation.
- Bake for 12-15 minutes until edges are lightly golden but centers remain soft and jammy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature butter and eggs for best texture. Chill dough if sticky to prevent spreading. For more intense lemon flavor, sprinkle lemon zest over jam before baking. Store cookies in airtight container at room temperature for up to 3 days or freeze for up to 3 months with parchment paper between layers.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
Keywords: strawberry lemonade cookies, thumbprint cookies, lemon zest cookies, homemade cookies, summer desserts, easy cookies, strawberry jam cookies