Pink Lemonade Thumbprint Cookies
Lemon is a delightful flavor for a spring dessert! These beautiful little cookies are a perfect combination of sweet and tart, and the pink raspberry centers will look beautiful on your Easter dessert table!
Servings 36
Baking Temp 325°F
Equipment
- Medium bowl
- Whisk
- Electric mixer with large bowl
- Large cookie sheet
- Parchment paper or silicone baking mat
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup confectioners’ sugar, divided
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 tablespoons finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
Instructions
For the pink lemonade thumbprint cookies
- Preheat oven to 325°F.
- In a medium bowl, whisk together flour, ½ cup confectioners’ sugar and salt. Set aside.
- In the bowl of a stand mixer, beat together butter, ¼ cup confectioners’ sugar, lemon zest, and lemon juice. Beat on medium speed until light and fully combined, about 4-5 minutes. Beat in the flour mixture on low speed until just combined.
- Roll the dough into 1-inch balls and place in the freezer for 12-15 minutes.
- Transfer dough balls to a cookie sheet lined with parchment paper or silicone baking mat, spacing 2 inches apart.
- Bake for 10 minutes. Remove from oven and gently press the rounded part of a teaspoon into the center of each ball to create an indentation. Continue baking for 16-18 more minutes or until the cookies just start to brown on the bottom. Place the cookie sheets on a wire rack to cool.
- Make the glaze by breaking up the raspberries with a fork and whisking together with confectioners’ sugar and lemon juice.
- Garnish by dusting the cooled cookies with confectioners’ sugar. Then spoon or pipe the glaze into the indentations. Let the cookies set for at least 10 minutes before enjoying.