Strawberry Lemon Thumbprint Cookies Recipe
Strawberry Lemon Thumbprint Cookies are buttery, citrusy, and sweet—filled with jam and topped with a tangy lemon glaze!
Servings: 48 cookies
Calories: 87kcal
Ingredients
- 1 cup butter softened to room temperature
- ⅔ cup sugar
- 1 lemon zested and juiced (save the juice for the glaze)
- 2 cups flour
- ½ cup strawberry jam
Glaze:
- 1 ⅓ cups powdered sugar
- 5-6 tsp lemon juice
Instructions
- Prep your oven and baking sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Make the dough: Cream the softened butter and sugar with an electric mixer for 1–2 minutes until light and fluffy. Add the lemon zest and mix briefly. Gradually beat in the flour until a soft dough forms.
- Shape and fill the cookies: Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Place them 2 inches apart on the prepared baking sheet. Press a small indentation in the center of each cookie using the back of a teaspoon or your thumb. Fill each well with about ¼ teaspoon of strawberry jam.
- Bake: Bake for 9–11 minutes, until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Mix and drizzle the glaze: Whisk together the powdered sugar and lemon juice until smooth. Spoon the glaze into a small zip-top bag, snip the corner, and drizzle over the completely cooled cookies.
- Let the glaze set: Allow the glaze to dry for 20–30 minutes before storing or serving to prevent smudging.
Nutrition
Calories: 87kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.3mg