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:
- 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.