The thing about traditional Thumbprint Cookies is that they’re delicious, but let’s be honest, not very cute. There, I said it! When I set out to make my own Pink Lemonade Thumbprint Cookies, I of course wanted them to be delicious, but also, so freaking adorable that no one could resist! Mission: accomplished, amiright?! This recipe originates from the new Martha Stewart book, Cookie Perfection. I got this book as a gift from my friends at Clarkson Potter publishing, and literally every single recipe is a knockout. I’ve adapted the recipe just slightly, because I always manage to do so. These Thumbprint Cookies are so bright, and surprisingly soft on the inside, they taste like mini lemon tarts! In fact, they remind me so much of my Meyer Lemon Tart, just tiny!
FYI, if you think I used artificial food coloring to get the gorgeous pale pink hue in the glaze, you’re mistaken. The trick is to mash ONE SINGLE raspberry into a lemon powdered sugar glaze, and voila! The perfect pink is achieved. You’re probably also wondering how I managed to press such a cute little heart into each of my cookies. No, I didn’t buy any special cookie stamp. I literally cut out a small heart from some scrap cardboard, and pressed it into the center of the cookies in the middle of their bake. I love a little arts and crafts to get my creativity flowing.
It’s safe to say that these cookies would make the best edible gift. They scream Valentine’s Day, but Pink Lemonade is pretty great year-round. Please remember these for all of your summer BBQ needs, school lunches (!!!), and holiday cookie swaps!
How to keep your Thumbprint Cookies from spreading
When it comes to making Thumbprints, spreading is probably the most common challenge that people face. To keep your pink lemonade thumbprint cookies from spreading, you MUST place the cookie dough balls into the freezer for a good 15 minutes. This chill time will cause the butter to solidify further, and keep your cookies nice and round, never flat. As long as we’re at it, always bake your cookies on parchment paper or a silicone baking mat. I can’t think of anything worse than cookies that stick to the baking sheet.
How to store your Thumbprint Cookies
Let’s assume that you don’t devour the whole batch in 24 hours (you probably will). Any remaining cookies can be stored in an airtight container for up to 3 days.
Thank you so much for tagging me in all of the recipes that you’re making from the blog! I absolutely love to see what you’re baking, and my recipes come to life in your kitchens! Remember to Pin this recipe, or any recipe on the blog, to your favorite Pinterest board by tapping the “Pin it” button on any of the photos.
xo L
Pink Lemonade Thumbprint Cookies
bright buttery lemon shortbread thumbprint cookies with a raspberry glaze
Ingredients
- 2 sticks (1 cup) salted butter, room temperature
- 2 cups confestioners sugar, plus more for dusting
- 2 tbsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 2½ cups unbleached all purpose flour
- 1 tsp kosher salt ( I use Morton's)
- 1 fresh raspberry
- 1 tbsp freeze dried raspberries, crushed optional
Instructions
Preheat the oven to 325 degrees F. In the bowl of an electric stand mixer, beat butter, 1 cup of the powdered sugar, lemon zest, 2 tablespoons of the lemon juice until pale and fluffy, about 3 minutes. Gradually add the flour and salt, and mix on low speed until just combined.
Line a baking sheet with parchment paper. Use a small ice cream scoop or a tablespoon to scoop the dough and roll into 1-inch size balls. Place on the prepared baking sheets. Freeze the dough balls for 15 minutes until the dough is firm. This will help prevent the cookies from spreading, don't skip it!
Straight from the freezer, place the cookies in the oven and bake for 10 minutes. Remove the cookies from the oven, and use your cardboard cut-out heart to press directly into the center of each cookie to indent. Use a small pairing knife to lift the heart after pressing firmly down. You can also use the back of a spoon or your thumb for a traditional thumbprint. Return the cookies to oven, and bake for another 15-17 minutes. They should not be golden brown. Allow to cool completely. Place 1-2 tablespoons of powdered sugar in a small sieve, and dust the cookies with the sugar.
Meanwhile, make the pink glaze. In a small bowl, mash 1 single raspberry with the back of a fork. Add the remaining 1 cup of powdered sugar to the bowl, and the last tablespoon of fresh lemon juice, plus 1 tsp water. Mix until smooth. You can spoon the glaze into the center of each cookie. OR for more accuracy, place the glaze in a small zip top sandwich bag, and snip the corner, creating a small piping bag to fill each indentation.
Optional: sprinkle the crushed freeze dried raspberries for a little additional decoration.
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