Cherry Lemon Thumbprint Cookies with Zesty Glaze
These Easy & Luscious Cherry Lemon Thumbprint Cookies are simple to make, bursting with bright, cheerful flavors, and look absolutely darling all dressed up with their tangy lemon glaze. A perfect homemade treat that tastes like sunshine and comfort.
Equipment
- Electric mixer
- Large bowl
- Medium-sized bowl
- Baking sheets
- Parchment paper
- Wire racks
- Small bowl
Ingredients
For the Cookies
- 1 cup unsalted butter (2 sticks) softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cherry jam
For the Lemon Glaze
- 2 cups powdered sugar
- 2-3 tablespoons lemon juice Freshly squeezed
- 1 lemon zest zest of 1 lemon
- yellow food coloring optional
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, beat softened butter and granulated sugar using an electric mixer until light and fluffy.
- Step 3: Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Step 4: In a separate medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined, stopping when no dry flour streaks remain.
- Step 6: Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches of space between each.
- Step 7: Gently press an indentation into the center of each cookie using your thumb or a small spoon.
- Step 8: Carefully fill each indentation with a small amount of cherry jam.
- Step 9: Bake for 10-12 minutes, until edges are lightly golden brown. Centers may still look slightly soft.
- Step 10: Cool cookies on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
- Step 11: While cookies cool, whisk together powdered sugar, lemon juice (start with 2 tbsp), and lemon zest in a small bowl until smooth. Adjust consistency with more lemon juice or powdered sugar. Stir in yellow food coloring if desired.
- Step 12: Once cookies are fully cooled, drizzle the lemon glaze over them. Let the glaze set for about 30 minutes to an hour before stacking or serving.
Notes
Substitutions & Additions: You can change the jam flavor (raspberry, apricot, strawberry, mixed berry). Add ¼ to ½ teaspoon almond extract to the dough or glaze. Try a lime glaze using lime juice and zest. You can skip the glaze for a simpler cookie.
Tips for Success: Ensure butter is truly softened, not melted, for proper creaming and texture. Measure flour correctly by spooning it into the cup and leveling off. Do not overmix the dough once flour is added to avoid tough cookies. Make gentle indentations for the jam. Cool cookies completely before glazing so the glaze sets properly.
How to Store It: Store cooled, glazed cookies in an airtight container at room temperature for up to 3-4 days, using parchment paper between layers if glaze is soft. Baked, unglazed cookies can be frozen for 2-3 months; thaw at room temperature before glazing.
FAQ Notes: Using cold butter will affect texture. Cookies spreading too much can be caused by butter being too soft/melted, incorrect flour measurement, or overmixing. Dough can be made ahead, wrapped, refrigerated for up to 2 days, and softened slightly before scooping.