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Instructions
Step 1: Prepare the Dough
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 2-3 minutes.
- Add vanilla: Mix in the vanilla extract until well combined.
- Combine dry ingredients: In another bowl, whisk together the flour and salt.
- Mix dry into wet: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 2: Shape the Cookies
- Form dough balls: Scoop out tablespoon-sized portions of dough and roll them into balls.
- Create thumbprints: Place the balls on the prepared baking sheet about 2 inches apart. Use your thumb (or the back of a teaspoon) to create a small indentation in the center of each dough ball.
Step 3: Add Jam
- Fill with jam: Spoon about half a teaspoon of raspberry jam into each thumbprint.
Step 4: Bake
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The jam may bubble slightly.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare the Lemon Glaze
- Mix the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with more powdered sugar or lemon juice if needed.
Step 6: Glaze the Cookies
- Drizzle the glaze: Once the cookies are completely cool, drizzle the lemon glaze over the thumbprint area.
- Let it set: Allow the glaze to set for about 10-15 minutes before serving.
