This recipe for Lemon Raspberry Sprinkle Cookies pairs the tartness of lemons and raspberries into a sweet cookie treat. The colorful sprinkles add a delightful crunch to a soft cookie making the it even more appealing.
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You can customize these sprinkle cookies for different occasions by changing the color and type of sprinkles.
Making these cookies can be a fun activity, especially for kids, who enjoy decorating with different kinds of sprinkles.
Ingredients
- Granulated sugar
- Butter: unsalted butter is preferred. Bring the butter to room temperature before starting the lemon raspberry sprinkle cookies.
- All-purpose flour: I prefer using an unbleached flour but any all-purpose flour will create a great cookie
- Salt and baking soda
- Lemons: use the juice and zest of two medium-sized lemons
- An egg: bring the egg to room temperature before starting the recipe
- Sprinkles: I used red, white and pink sprinkles but you may use another color of your choice
- Raspberry jam: you may use homemade or store-bought raspberry jam
See recipe card for quantities.
Instructions
See the instructions in the recipe card below to make the lemon cookie dough.
Follow this visual aid to add the sprinkles and raspberry jam to the cookies:
Scoop approximately 1 ½ tablespoon of cookie dough and roll into a ball. Lightly press each ball of cookie dough in the sprinkles. Note - If the sprinkles aren't sticking, brush the dough with a small amount of water before pressing.
Place onto parchment or silicon lined baking sheets. Leave approximately 2 inches of space between each cookie. Use the back of a ½ teaspoon to make an indentation in the center of each cookie. Bake cookies for 10 - 12 minutes.
While the cookies are still warm, use the back of the ½ teaspoon to increase the indentation in the center of each cookie. Cool cookies completely on a wire rack. Fill the center of each cookie with raspberry jam. Enjoy!
Equipment
You need the following equipment to make this Lemon Raspberry Sprinkle Cookie recipe:
- Mixer - a hand mixer or stand mixer may be used. Since this recipe uses the creaming method to make the cookie dough it is difficult to mix by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Arrange the cookies in a single layer in an airtight container. Keep for up to 3 days at room temperature. Alternatively, wrap well and freeze for up to 2 months.
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📋 Recipe
Lemon Raspberry Thumbprint Sprinkle Cookies
Equipment
- 1 Electric mixer hand- or stand-mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
- 1 Cookie Scoop optional
Ingredients
- 2 Cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Tablespoons Lemon Zest (approximately 2 lemons)
- 2 Tablespoons Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- 8 Tablespoons Butter softened
- 1 Large Egg room temperature
- ⅔ Cup Sprinkles use colors of your choice
- ½ Cup Raspberry Jam homemade or store-bought
Instructions
- Preheat oven to 350℉ (180℃).
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest. Set aside for later.2 Cups All Purpose Flour, ½ teaspoon Baking Soda, 1 teaspoon Salt, 2 Tablespoons Lemon Zest
- Place butter and sugar in the bowl of a stand mixer. Note: a hand-mixer may also be used.
- Using the paddle attachment, begin mixing together the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape down sides of bowl as needed.8 Tablespoons Butter, 1 Cup Granulated Sugar
- Add the egg and lemon juice. Mix on low speed until incorporated. Scrape down sides of bowl as needed.1 Large Egg, 2 Tablespoons Lemon Juice
- Add the flour mixture and mix on low speed until combined.
- Scoop approximately 1 ½ tablespoons of cookie dough and roll into a ball.
- Gently press each ball of cookie dough into the sprinkles to coat one side. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Note - If the sprinkles aren't sticking, brush the dough with a small amount of water before pressing.⅔ Cup Sprinkles
- Use the back of a ½ teaspoon to gently press an indentation into the center of each cookie, being careful not to press all the way through the dough.
- Bake cookies for 10 - 12 minutes.
- While the cookies are still warm, use the back of the ½ teaspoon spoon to increase the indentation in the center of each cookie.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer cookies to a wire rack to cool completely.
- Fill the center of each cookie with raspberry jam. Enjoy!½ Cup Raspberry Jam
Elizabeth says
Delicious cookies! Plan on making these again for the upcoming holiday - they're that good!
Jacqueline says
These are such pretty cookies. I made them for a tea party and filled them with my homemade raspberry jam. So good!
Oscar says
I love how the sprinkles add both visual appeal and a fun texture to these cookies. They're as delightful to look at as they are to eat.