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Pink Lemonade Thumbprint Cookies

Pink Lemonade Thumbprint Cookies for a Refreshing Summer Boost

Delight in the refreshing Pink Lemonade Thumbprint Cookies, a perfect summer treat that combines a buttery shortbread base with a vibrant raspberry glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Gluten-free flour requires adjustments for best results.
  • ¾ cups Confectioners’ Sugar Can use a granular sweetener for a coarser texture.
  • ½ teaspoon Kosher Salt Table salt can be substituted but use less.
  • ½ cup Unsalted Butter Make sure it’s at room temperature.
  • 1 tablespoon Lemon Zest Fresh lemons yield the best flavor.
  • 2 tablespoons Lemon Juice Fresh juice is ideal.
For the Glaze
  • 1 cup Raspberries Fresh or frozen can be used.
  • 2 tablespoons Lemon Juice Fresh lemon juice is best for flavor.

Equipment

  • Oven
  • Mixing Bowls
  • Baking Sheet
  • spatula
  • Wire rack
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and prepare a lined baking sheet.
  2. In a medium mixing bowl, whisk together flour, ½ cup confectioners’ sugar, and kosher salt.
  3. In a separate bowl, cream together unsalted butter and ¼ cup confectioners’ sugar until light and fluffy.
  4. Gradually mix the dry ingredients into the creamy butter mixture until just combined.
  5. Scoop out portions of dough and roll into 1-inch balls. Chill the dough in the freezer for 12 to 15 minutes.
  6. Place the chilled dough balls on the lined baking sheet and bake for approximately 10 minutes.
  7. Create indentations in the center of each cookie with a teaspoon and bake for an additional 16 to 18 minutes.
  8. Transfer cookies to a wire rack to cool completely.
  9. Mix the remaining confectioners’ sugar, lemon juice, and raspberries for the glaze until smooth.
  10. Fill each indentation with the raspberry glaze once cookies are cool and dust with confectioners’ sugar.

Nutrition

Serving: 1cookieCalories: 110kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg

Notes

Chilling the dough prevents excessive spreading and helps maintain texture. Avoid overbaking for the best results.

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