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Lemon is a delightful flavor in a spring dessert. That’s why I’m loving these sweet and tart Pink Lemonade Thumbprint Cookies.
The Monday after we spring forward to daylight saving time always seems a bit challenging for me. To make this time change a bit sweeter, I thought we’d kick off this week with Pink Lemonade Thumbprint Cookies.
Pink Lemonade Thumbprint Cookies:
As I posted this past Friday, my kitchen renovation has officially begun. This means a work crew will be knocking on my door at 7:30 a.m. for the foreseeable future. I’m typically an early riser, but waking up at 6 today still felt like waking up at 5. Even though DST requires a bit of an adjustment at first, I know I will appreciate the extra daylight in the evening after the workers leave for the day.
Last week before things got all torn up and dusty due to demolition, I whipped up these Pink Lemonade Thumbprint Cookies. I don’t know about you, but I especially enjoy lemon-based desserts in the spring (and summer). This sort of treat always tastes bright and refreshing, and this cookie recipe is no exception.
These Pink Lemonade Cookies are soft and the glaze filling is both tart and sweet. Pair them with a cup of hot tea, and your taste buds will thank you.
These cookies are also fairly easy to make.
How to Make Pink Lemonade Thumbprint Cookies:
The dough is similar to a shortbread. As you’ll see in the recipe below, the dough needs a little time in the freezer. You might be tempted to skip this step, but don’t Freezing helps the cookies keep their shape, and this is important since you’ll be making a small indent to hold the glaze.
What is a Thumbprint Cookie?
I am fond of thumbprint-style cookies. Yes, that name is sort of self-explanatory. Typically, you use your thumb to indent the top of the cookie. That little indent then gets filled with something delicious. In this case, it’s a lemon glaze, but I’ve also used jelly, salted caramel, and even Nutella!
However, I usually don’t use a thumb (or recommend it) to make the indent. There’s something about touching a 325-degree cookie that doesn’t seem safe. Instead, I like to use a rounded teaspoon. It creates a nice circle. The end of a rounded wooden spoon handle also works.
Once the indented cookies are cool, they are filled with a simple glaze made from confectioners’ sugar, lemon juice, and a couple of raspberries for color. I used a piping bag to carefully add the filling, but you could also spoon in the filling.
And voila! Your Pink Lemonade Thumbprint Cookies are perfect for spring entertaining.
Whip up a batch for Easter or to accompany your afternoon tea.
However you decide to serve them, I think you’ll enjoy these tangy and sweet cookies.
If you love lemon dessert recipes as much as I do, then you’re in for a treat! I have several really great lemon-inspired recipes!
Want more Lemon-Inspired Recipes? Try these:
- Frosted Lemon Cookies
- Lemon Curd Cheesecake Tarts
- Lemon Pull Apart Bread
- Sparkling Mint Lemonade
- Lemon Pistachio Bundt Cake
Pink Lemonade Thumbprint Cookies Recipe:
Pink Lemonade Thumbprint Cookies
- 2 1/2 cups all-purpose flour
- 3/4 cup confectioners' sugar divided
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened
- 2 tablespoons finely grated lemon zest
- 3 tablespoons lemon juice
- 1 1/4 cups confectioners' sugar plus more for dusting
- 2 tablespoons lemon juice
- 2 raspberries
- Preheat your oven to 325 degrees F.
- In a medium bowl, whisk together the flour, 1/2 cup confectioners' sugar, and kosher salt.
- In a large bowl, beat together the butter, 1/4 cup confectioners' sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in the flour mixture on low speed until just combined.
- Next, roll the dough into 1-inch balls. Place the dough balls in the freezer for 12-15 minutes. Transfer, dough balls to a parchment paper- or silicone-lined baking sheet, making sure the dough balls are about 2 inches apart.
- Bake for 10 minutes. Then, gently press the rounded part of a teaspoon or end of a wooden spoon handle into the center of each ball to create an indent. Continue to bake 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.
- While the cookies cool, make the glaze by whisking together the confectioners' sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
- Dust the cookies with confectioners' sugar. Then spoon or pipe the glaze into the indents. Let the cookies set for at least 10 minutes.
DO NOT BAKE THESE AS LONG AS THE RECIPE CALLS FOR!!!! Dry and burnt are how my cookies turned out. I should have trusted my gut and checked them sooner. Didn’t waste my ingredients for the glaze. These went right into the trash.
Thanks for sharing! Does it keep long?
This looks so good! What a fun cookie to make with kids!
Could the dough be made ahead and kept in the refrigerator for a few days?
Generally speaking, I wouldn’t recommend making a dough and leaving it set for a few days. It could dry out amongst other things. This dough does not require refrigerator before rolling / baking so I’ve never tired. I assume it would work, you’d just need to allow the dough to come to room temperature before rolling.
My cookies were very dry and I followed the directions exactly
These cookies are amazing!!! Just made a batch and they are really decadent.
These look delicious, thank you for sharing!
The original thumbprint cookies were pressed and filled with jelly/preserves Before baking so there was no need for touching hot cookies to make the dent. If the filling doesn’t need baking, you can still make the thumbprints and fill after they cool.
I like the lemon flavor idea 🙂
Does the filling set or will it stick to any covering such as foil or cling wrap?
It doesn’t fully set. I don’t think it would stick to wax paper, so you could stack them that way, but the filling could get disrupted.
I saw the pictures of your table on social media last night (which I could remember which), and I hunted you down to find this website. BEAUTIFUL! I agree on setting the table – even if you don’t host. Easter is such a welcome change after winter. Thanks for the cookie recipe too!
Yes!! Totally agree. And thank you so much!!
They look yummy! Any suggestions on how to make these with a blue center for a Baby Shower?
Food coloring. I believe there are natural food coloring options too. A quick google search would help you find something to create blue.
I wouldn’t try this recipe if I were you. Cookie dough too soft to roll. Needed an hour in the fridge to set just to roll into balls. After the first 10 minutes of baking, trying to make an indent pulled the center right out of the cookie. Look for another recipe. Delicious taste so I’ll give it one ⭐️.
I love that the lovely pink color of the glaze comes from berries (not food coloring) and that the cookies get their lemonade flavor from lemon juice (not lemon flavoring). Real is usually best. Thanks for continuing to inspire me!
What pretty cookies! Perfect for spring! I’m thinking about adding this recipe to my list of cookies for the cookie table at my daughter’s wedding this summer – does the filling set up and harden or is it soft and runny? Thanks Michael!
These cookies sound amazing and like a perfect dose of hope that spring is coming! Can’t wait to try them. Thanks!