Raspberry Lemon Thumbprint Cookies

Total Time:
1 hr 15 min
35 min
20 min
20 min

4 dozen

  • 1/2 cup raspberry jam or jelly
  • 1 tablespoon Chambord or kirsch
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) butter, at room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

In a small bowl, combine the jam and Chambord. Stir to combine.

In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.

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    130 Reviews
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    In our world, these are a 5! Love the sweet and tart mix of these little bites. They are now a permanent tradition on our Christmas cookie list. I had been asked to make these for a wedding (because they are so good) and they were the perfect size and neat looking among the other beautiful confections. I prefer to use jelly since it gives a more transparent sheen than jam. Be sure to use seedless, as well! Thanks, Emeril!
    These came out exactly how I thought they would, the only thing about them is they have that dry feeling, but that is only because of the crisco! but YUM!
    I added an extra tablespoon of fresh lemon juice!!!! Yummy!
    Great tasting cookies. Kids loved it. 
    I used strawberry preserves instead of jam.....will definitely stock up on jam and make these delicious cookies again. I mixed my preserves with Grand Marnier, yum. The only problem I had with them is that they are so delicious that I ate several "samples". They are going to be part of a cookie tray for Christmas Eve and I know they will be devoured before any of the others. Thank you Emeril
    I agree with Got2flo... Good, but no five. I think it's important to mention I followed the recipe perfectly/without altering. I also set my mixture per advice, in the freezer while I prepared my cookies for the filling. I used a 1/2 tsp. to make that indent/mold which worked wonderfully. I also agreed with another reviewer: my cookies were well on there way to being TOO done at 15 minutes. 13 was perfect to me. The lemon was veeeery subtle. I sprinkled powdered sugar over them after cool.
    Good but not 5 star. If you make your own jam mix liqueur with it & let set up in fridge before making dough. The jam mixture bled into the cookie a bit , so maybe suggestion to par bake then put in jam may prevent bleeding. A bit crumbly when hot so definitely let cool completely before moving them. I like the idea of using a lemon glaze drizzle on top. I made 1" balls & got 32 cookie. Will use a round tsp or tbsp to make indentations instead of fingers for a more uniform look. Good cookie that isn't to sweet with smooth tender but firm cookie. I definitely taste the lemon...but I put lemon when I prepared my jam.
    I don't make cookies often and these turned out really well. I used blackberry wine to mix with the raspberry preserves and it was delicious. I let mine bake for only 14 minutes and they were just right.
    Yum! I filled half with raspberry jam mixed with a little raspberry liqueur, and the other half with lemon curd mixed with a bit of water. Both were delicious, and looked very pretty together on the plate. (Though not quite as perfect looking as the photo! Based on other reviews, I made approx 3/4 inch balls, then used my index finger and pressed nearly to the bottom. I used my 1/4 teaspoon to get the filling into the small holes, which worked great. 13 minutes was enough for me, so I would definitely check well before the 20 minute mark. These were gobbled up by kids and adults alike - will be making again!
    I initially used a small scooper but the cookies came out too big. Instead, use a small spoon and your fingers to form the dough balls. The cookies look best when small so aim for 3/4" to no more than 1" in diameter of the dough balls. Then use you index finger to make the impressions. I tried to use the jam without the liquor and it looked like a little blob. I tried mixing the jam with a little grape juice and it bled outside the indentation. Finally, I found an open bottle of red wine (pinot noir so I used that instead and it came out perfect. The alcohol mixed with the jam allows the jam to spread evenly and smooth without bleeding outside the impression. The cookies have a dense texture almost like a shortbread cookie. The cookies were delicious and everyone enjoyed them. I used seedless raspberry jam and worked very well. If you really like lemon flavor, add more lemon zest and lemon juice to the batter.
    For me they didn't take very long to cook 13 min was good. I didn't add the Chambord and just used the jam and it worked just fine. I also drizzled some lemon icing (1 cup of powdered sugar a good big squeeze of lemon juice and lemon zest over the cookies and it was a delicious touch.
    These are very tasty. Mine were done at 15 minutes, glad I checked on them throughout.
    Easy and fun to make! Love the combination of lemon and raspberry! A great tea cookie. I agree with other comments that balls should be a modest inch as they spread out when cooked and they look much prettier as a smaller cookie. Cooking time is dead on at 16 minutes.
     Wonderful -- will add to my cookie repertoire.
    These were delicious! I used cherry jelly instead of raspberry because I like cherry better. Maybe I would increase the lemon zest by 1 or 2 more teaspoons so I could taste it better. Also, I probably would use my thumb to make the indentation. This was one of my favorite cookies I made for Christmas.
    Question!!Sound delicious...I want to make them for the holidays but I have one question. Do you think it would be good if i rolled them in sugar before i maked the thumbprint?
    These are SO good! Baking time was perfect at 16 minutes and I doubled the lemon because you couldn't taste much the first time. Rave reviews on my cookie exchange - a definite keeper!!
    Excellent recipe, BUT the balls should NOT be a whole inch! More like 1/2 to 3/4 inch. You want your index-finger depression to be surrounded by maybe a 1/4-inch dough ring. And make the depression deep, almost to the cookie sheet. Then you'll get cookies that look like the picture. And they're so flavorful compared to most thumbprint cookies, with the lemon zest and brandy!
    Awesome cookies. Easy to prepare, tender and delicious! A holiday staple in our house. I use a small trigger scoop to portion each before rolling to form a ball.
    This recipe is so awesome! My friends LOVE this cookie recipe so much until I make the dough and keep it in the refrigerator so that I may just throw some together on demand. Plus, it is a great holiday activity to get the children in the kitchen. My cousins love to press their thumbs into the dough. Thanks Emeril! Super delicious!
    Big, Big yummy!!
    These are so easy, so delish and so impressive! What a wonderful cookie! My batch was done in 16 minutes and that's with turning the pan half way through baking.
    Delicious! Turned out perfectly the first time. Cooked for the full 20 min. I substituted extra lemon juice for Chambord (didn't have it and wasn't planning to invest. I'll be adding this to my permanent collection of cookie favorites!
    These beautiful little cookies are cooling right now. Easy to make, quick to bake -they do not spread out in the pan- perfect to bring as a gift to friends. I used Limoncello in place of the Chambord. The filling soaks in a bit and doesn't run over the edge so use more than you think you should to achieve a luxurious looking amount of raspberries. I used scraped lemon rind instead of finely minced. The taste is brilliant and the visual is more pleasing. Next time I will add some fine grind polenta to the mix to make the texture pop a bit more.
    WOW!! Great cookies!!
     We left out the kirsch but was still delicious!! What wonderful cookies!
    my class loved them!!!!!!!!!!!!
    These cookies are great. I left a few empty and filled them with Ina Garten's lemon curd once out of the oven, which was quite possibly the best idea I had all day.
    Chef Emeril is always good. I did not doubt the cookies would be delicious and I was not disappointed. I might use black raspberry jam next time to kick it up a knotch as Emeril would say but no other changes. The lemon flavor was perfect and so was the raspberry. My family loved them. Thank you for the recipe. This might be my favorite cookie recipe now.
    Loved them! Easy. I made the dough the night before and kept it in the frig until baking time. I added a little more lemon juice. I sprinkled some with red sugar crystals and the other with green sugar crystals for a Christmas vibe :)
    I've been looking for the perfect thumbprint cookie recipe and the search is over....this is it. I would suggest start checking the cookies at 15 minutes, I took mine out at 16 minutes and they were perfect. After the first trial batch I made another, substituting orange for the lemon and melted chocolate for the jam. But I think the best was the final batch, I didn't use any citrus and filled each indentation with ground almonds and caramel, topped each with a small sprinkle of coarse sea salt while warm. This is the beauty of a good thumbprint recipe, you can fill it with anything that you like.
    These cookies are fantastic! The Chambord punches up the raspberry flavor while reducing filling sweetness that might be a llittle too much otherwise. Just a few suggestions:  
    1 Instead of buttering the cookie sheets, use Silpat or other silicone sheets for quick release and less mess. 
    2 Chill the cookies on baking sheets for about 20 minutes after you've made the indentations; they'll hold their shape better. 
    3 Using a plastic squeeze bottle to place the filling inside the indentations makes this job a lot faster and neater. 
    4 Reduce baking time to 16 minutes (they get a little too dark and dry if baked for the full 20 minutes, but leave cookies on sheets for about 3 minutes after removing them from the oven. Then place them on racks to cool.
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