STRAWBERRY LEMON THUMBPRINT COOKIES

These Strawberry Lemon Thumbprint Cookies are soft, buttery, and bursting with bright citrus and berry flavor. The tender lemon-scented dough gets filled with sweet strawberry jam and topped with a tangy lemon glaze that’s just the right amount of zippy.

These cookies look dainty and elegant, but are easy enough for a casual afternoon bake. Whether you’re hosting a spring brunch, making treats for a baby shower, or just need something cheerful on a gloomy day, these cookies will do the trick.

RECIPE HIGHLIGHTS

• Bright and fruity flavor combo – The pairing of fresh lemon zest and juicy strawberry jam hits the perfect balance of tart and sweet. These aren’t your basic sugar cookies—these have personality.
• No chilling or fancy tools required – You don’t need any mixers with attachments you forgot how to use or dough that has to nap in the fridge for 12 hours. Just mix, scoop, bake, and glaze. Done.
• Shortbread-style texture – Buttery, tender, and just the right amount of crumbly. These cookies hold their shape but practically melt in your mouth.
• Gorgeous and giftable – The vibrant jam center and glaze drizzle make them look fancy without any effort. Perfect for cookie platters, holiday trays, or just an excuse to drop something sweet off at a neighbor’s house.

Ingredients in Strawberry Lemon Thumbprint Cookies

• Butter – Softened to room temperature so it creams smoothly. This is the base of the cookie and what gives it that melt-in-your-mouth feel.
• Granulated sugar – Adds sweetness and structure to the dough without making it overly sweet.
• Lemon zest – Freshly grated from a real lemon (no bottled shortcuts here). This is where the bright citrus flavor comes from—it’s the key to making these cookies sing.
• All-purpose flour – Provides structure while keeping the texture tender. Don’t overmix it or you’ll lose that delicate crumb.
• Strawberry jam – Choose a thick, good-quality jam or preserves. The little spoonful in the center of each cookie adds a pop of color and fruity sweetness.
• Powdered sugar – For the glaze. It dissolves easily and creates a smooth, drizzle-friendly finish.
• Lemon juice – Fresh-squeezed from that zested lemon. It gives the glaze a tart kick that complements the jam and balances the buttery cookie.

Helpful Tips

Full instructions for the recipe can be found on the recipe card below, but here are a few helpful tips and tricks.

• Prevent cracks when pressing the center: If your dough cracks around the edges when you make the indentation, just gently press the cracks back together with your fingers. The dough is forgiving, and the cookies will still bake up beautifully. You can also slightly warm the dough ball in your hands before pressing to make it more pliable.
• Boost the lemon flavor: For an extra citrus punch, add a ¼ teaspoon of lemon extract to the dough in addition to the zest. This intensifies the lemony taste without affecting the texture of the cookies. It’s especially nice if you want a stronger lemon profile to balance the sweet jam.
• Thicken runny jam: If your strawberry jam seems too thin or watery, heat it in a small saucepan over low heat for a few minutes, stirring occasionally. This helps evaporate excess moisture and gives you a thicker consistency that won’t run or bubble over during baking.
• Let the cookies cool completely before glazing: If the cookies are still warm when you drizzle the glaze, it will melt right off and soak in instead of sitting prettily on top. Let them cool completely on a wire rack for the best result.
• Dry glaze before storing: After glazing, give the cookies 20–30 minutes to let the drizzle set and harden. This prevents smudging if you’re stacking them or packing them up to share.

How to Store Strawberry Lemon Thumbprint Cookies

Store these cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked, unglazed cookies in a single layer until solid, then transfer to a freezer bag or container. Thaw at room temperature and drizzle with glaze just before serving. They also freeze well already glazed, though the drizzle may look a little less crisp after thawing.

Recipe FAQs

Can I use other types of jam or jelly?
Yes! Raspberry, apricot, cherry, or mixed berry are all delicious options. Just make sure it’s not too runny, or it may ooze out during baking.

Do I have to use lemon in both the dough and glaze?
You could leave it out of the glaze if you’re not a lemon fan, but it adds such a nice zing that balances the sweet jam and buttery base. If you skip the lemon, consider using milk or vanilla extract instead for the glaze liquid.

Can I make these ahead of time?
Totally. You can bake the cookies a day or two ahead and glaze them the day you’re serving. Or freeze a batch and glaze them after thawing for a “freshly baked” moment without the work.

Are these cookies overly sweet?
Nope! The cookie itself is lightly sweet, the jam adds a little fruitiness, and the glaze is where the sweetness comes in. Together, it’s a well-balanced cookie—bright, buttery, and totally crave-worthy.

More delicious thumbprint cookies to try:

• You can’t go wrong with chocolate. Caramel Brownie Thumbprint Cookies or Double Chocolate Thumbprint Cookies are both completely decadent.
• Traditional thumbprint cookies have fruit fillings in the center. Strawberry Thumbprint Cookies and Lemon Thumbprint Cookies are both classic favorites.
• If you want something a little bit unique, you should try Peanut Butter Thumbprint Cookies or whip up a batch of Poppy Seed Thumbprint Cookies.

These Strawberry Lemon Thumbprint Cookies are the perfect bite-sized treat to brighten any day with their buttery texture, fruity center, and tangy lemon glaze.