Lemon Thumbprint Cookies With Lemon Or Raspberry Jam

Lemon lovers delight, these classic lemon thumbprint cookies are the perfect holiday treat. Easy to make, this thumbprint cookie requires just a few simple ingredients.

It’s a buttery, delightful cookie filled with sweet jam: the perfect holiday cookie!

Thumbprint cookies are a classic dessert heralding simple times.

My mother used to make them for church potlucks, and there is something so comforting about biting into the buttery cookie and sinking your teeth into the jam-filled center. 

Luckily, these old-fashioned Christmas cookies are simple to make. Creating the “thumbprint” makes this a fun and unique cookie for your kids to help out with.  

Why You’ll Love Them

This classic Christmas cookie recipe is easy to whip up, yet it looks elegant and festive.

There are many different ways to embrace this cookie: go with classic lemon or switch up the filling with strawberry, blackberry or raspberry jam!

These lemon cookies will delight your taste buds- they are a refreshing alternative to chocolate chip or peanut butter cookie recipes (though we love those too).

These are a fun and festive cookie to make with kids!

Ingredients

For the cookie:

• 1 cup room temperature unsalted butter
• 3/4 cup granulated sugar
• 2 1/2 cups flour
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (optional)
• 1/3 cup Lemon or Raspberry Preserves

For the filling:

• 1/3 cup lemon or strawberry preserves
• 1 cup powdered sugar (also known as Confectioners’ sugar)
• 2 T milk

Equipment

• Hand-held or electric mixer
• Large bowl
• Small bowl 
• Baking sheet with parchment paper or silicone baking mat
• Pastry bag for frosting (or a ziploc bag)

How To Make Lemon Thumbprint Cookies

Though these thumbprint cookies are simple to make, they do take a little time when rolling the dough and filling with jam. (It took us about ten minutes per sheet).

Here are the basic steps with photos.

First, mix the butter and granulated sugar at medium speed in a large mixing bowl until light and fluffy, about two minutes. Add the lemon zest and lemon juice and mix until well incorporated. 

Add the flour and mix on low until just incorporated. The dough will be on the dry and crumbly side, like a shortbread cookie.

Using a tablespoon, scoop out the dough and roll it into a ball. I kind of pack the dough into the tablespoon, then roll it.

Place the dough balls onto a baking sheet lined with parchment paper, and use your thumb to create a well in the center of each cookie. You can do this by firmly pressing down your thumb. If the dough breaks apart around the edges, simply squeeze it back together.

(You can use the back of a spoon instead of your thumb if you prefer!). 

Add 3/4 to 1 teaspoon of jam in the center of each cookie, depending on the size of the divot you created.

Bake at 350 degrees for 9-11 minutes, until the edges of the cookies are slightly golden brown.  In our oven this took 11 minutes (oven temperatures vary).

Frosting

Key tip: Let the cookies cool completely before adding frosting.

To make the frosting, sift the powdered sugar then combine with the milk. Whisk well with a fork and dump all of the frosting into a Ziploc bag.

Snip a tiny hole at the end of the Ziploc bag, and zig-zag the frosting over the cookies.

Storage