Description
Deliciously sweet and tangy Pink Lemonade Thumbprint Cookies that are perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- divided
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- softened
- 2 tablespoons finely grated lemon zest
- 3 tablespoons lemon juice
- 1 1/4 cups confectioners’ sugar for glaze
- 2 tablespoons lemon juice for glaze
- 2 raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 3/4 cup of confectioners’ sugar until fluffy.
- Mix in the lemon zest and lemon juice until well combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Using your thumb, make an indentation in the center of each ball.
- Bake for 15-18 minutes until lightly golden. Let them cool on a wire rack.
- For the glaze, whisk together 1 1/4 cups of confectioners’ sugar and 2 tablespoons of lemon juice until smooth. Drizzle over cooled cookies.
- Top each cookie with a raspberry for decoration.
Notes
Store cookies in an airtight container for up to one week. Feel free to adjust the amount of lemon juice according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 18 mg
Keywords: Pink Lemonade, Thumbprint Cookies, Dessert Recipe, Lemon Cookies