Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are a family favorite! A soft lemon kissed sugar cookie base filled with sweet raspberry preserves and drizzled with a fresh lemon glaze.
Foto: Spend With Pennies
Ingredients
- 16.5 ounces sugar cookie dough (1 roll)
- 3 ounces cream cheese (softened)
- ½ cup all-purpose flour
- 2 teaspoons lemon zest
- ⅓ cup seedless raspberry jam
- 1 cup powdered sugar
- 4 to 5 teaspoons fresh lemon juice
Steps
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Preheat oven to 350°F.
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Leave cookie dough out 10 minutes to soften. Add cream cheese, flour and lemon zest and mix well with your hands.
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Roll dough into 1 ¼" balls and place on a baking sheet 2 inches apart. Make in indentation with your thumb.
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Bake 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, press each indentation again.
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Fill each indentation with a little bit of jam.
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Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes
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Once cookies are cooled, combine powdered sugar and just enough lemon juice to make a glaze. Drizzle over cooled cookies.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sugar cookie dough | 16.5 ounces | - | - |
| cream cheese | 3 ounces | - | - |
| all-purpose flour | 0.5 cup | - | - |
| lemon zest | 2 teaspoons | - | - |
| seedless raspberry jam | 0.333 cup | Rp 20.000/200g | Rp 7.892 |
| powdered sugar | 1 cup | Rp 8.000/100g | Rp 18.960 |
| to 5 teaspoons fresh lemon juice | 4 | - | - |
*Estimated market prices, may vary by region
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