Lemon Raspberry Thumbprint Sprinkle Cookies
This recipe for Lemon Raspberry Sprinkle Cookies pairs the tartness of lemon and raspberries into a sweet cookie treat. The colorful sprinkles add a delightful crunch and a pop of color to create an appealing cookie.
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
Video
Nutrition
Calories: 145kcalCarbohydrates: 25gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 155mgPotassium: 23mgFiber: 0.4gSugar: 16gVitamin A: 128IUVitamin C: 2mgCalcium: 6mgIron: 1mg
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