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Pink Lemonade Thumbprint Cookies

Pink Lemonade Thumbprint Cookies for a Sweet Summer Vibe

Discover the vibrant Pink Lemonade Thumbprint Cookies, perfect for summer gatherings with a delightful balance of sweet and tangy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Chilling Time 15 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-purpose flour Provides structure for the cookies.
  • ½ cup Confectioners' sugar Adds sweetness and helps achieve a tender texture.
  • pinch Kosher salt Enhances flavor and balances the sweetness.
  • ½ cup Butter (softened) Creates a rich, buttery flavor and tender texture.
  • 1 tablespoon Lemon juice Adds tanginess that complements the sweetness.
  • 1 tablespoon Lemon zest Imparts fresh lemon flavor.
For the Raspberry Glaze
  • ½ cup Raspberries Gives the glaze its vibrant pink color.
  • 1 cup Confectioners' sugar Sweetens the glaze and helps it achieve a smooth consistency.
  • 2 tablespoons Lemon juice Provides extra tang that enhances the raspberry flavor.

Equipment

  • mixing bowls
  • whisk
  • Baking Sheet
  • Parchment paper
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 1 cup flour, ½ cup confectioners' sugar, and a pinch of kosher salt.
  3. In a large bowl, cream together ½ cup softened butter and ¼ cup confectioners' sugar until light and fluffy.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Roll dough into 1-inch balls and freeze for 12-15 minutes.
  6. Bake in preheated oven for 10 minutes, then create indents with a teaspoon.
  7. Return cookies to the oven and bake for an additional 16-18 minutes until edges are lightly golden.
  8. Prepare the raspberry glaze by mixing 1 cup sifted confectioners’ sugar, 2 tablespoons lemon juice, and ½ cup mashed raspberries until smooth.
  9. Spoon or pipe the glaze into the indents of each cooled cookie and let set for at least 10 minutes.
  10. Serve and enjoy your Pink Lemonade Thumbprint Cookies!

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 50mgSugar: 7gVitamin A: 150IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use room temperature butter and chill the dough before baking to prevent excessive spreading.

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