You guys when my family tasted this Lemon Raspberry Easter Thumbprint Cookies recipe they immediately said it felt like spring on a plate and that reaction alone made it one I wanted to keep baking year after year.

Lemon Raspberry Easter Thumbprint Cookies bring together soft buttery texture with bright citrus notes and a fruity center which makes them feel special without being complicated or heavy.

These Lemon Raspberry Easter Thumbprint Cookies work beautifully for Easter tables spring gatherings or relaxed weekend baking because the steps are familiar and the final result always looks cheerful and intentional.

In This Article

Ingredients

Here’s what I use for this recipe and how each ingredient supports flavor and texture.

Unsalted butter: Creates a tender rich cookie base that melts softly when baked.
Granulated sugar: Adds sweetness and helps the cookies hold their shape.
All purpose flour: Provides structure so the cookies bake evenly.
Fresh lemon zest: Adds brightness and a light citrus aroma throughout the dough.
Raspberry jam: Fills the centers with fruity sweetness and color.
Powdered sugar: Forms the smooth lemon glaze that finishes the cookies.
Fresh lemon juice: Balances sweetness and sharpens the glaze flavor.

Tools You’ll Need

These tools help keep the baking process smooth and stress free.
Stand mixer or hand mixer: Creams the butter and sugar evenly.
Mixing bowls: Keep wet and dry ingredients organized.
Baking sheet: Allows the cookies to bake evenly without crowding.
Parchment paper: Prevents sticking and keeps cleanup easy.

Instructions

Step 1 Make the cookie dough

I begin by creaming the butter and sugar together until light and fluffy then I mix in the lemon zest until evenly distributed. I slowly add the flour and mix just until a soft dough forms which keeps the cookies tender rather than dense.

Step 2 Shape and fill the cookies

I roll the dough into small balls and gently coat them in sugar before placing them on a lined baking sheet. Using my thumb I press a shallow indentation into the center of each cookie and spoon a small amount of raspberry jam into each one.

Step 3 Bake and glaze

I bake the cookies until the edges are set and lightly golden then allow them to cool completely. While they cool I whisk powdered sugar with fresh lemon juice until smooth and drizzle the glaze lightly over the cookies for a bright finish.

Tips

When I make Lemon Raspberry Easter Thumbprint Cookies I avoid overfilling the jam centers because a small amount spreads perfectly as they bake. I also let the cookies cool fully before glazing so the drizzle stays defined and does not melt into the surface.

Ways to Serve

I like serving Lemon Raspberry Easter Thumbprint Cookies arranged on a spring themed platter or tucked into pastel treat bags. They pair well with tea coffee or milk and work nicely for Easter brunch dessert tables baby showers or light spring celebrations.

Storage Instructions

I store Lemon Raspberry Easter Thumbprint Cookies in an airtight container at room temperature for up to three days. For longer storage I refrigerate them and let them come back to room temperature before serving so the texture stays soft.

Frequently Asked Questions

Can Lemon Raspberry Easter Thumbprint Cookies be made ahead of time?

Yes the dough can be prepared a day in advance and baked fresh when needed.

Can I use a different jam for Lemon Raspberry Easter Thumbprint Cookies?

Yes strawberry or apricot jam also works well with the lemon flavor.

Do Lemon Raspberry Easter Thumbprint Cookies freeze well?

The unglazed cookies freeze best and can be glazed after thawing.

See You in the Kitchen

I hope you enjoy baking Lemon Raspberry Easter Thumbprint Cookies and that they bring a fresh cheerful touch to your spring desserts. Save the recipe and share it with anyone who loves bright simple baking.

Happy Cooking!