Pink Lemonade Thumbprint Cookies Recipe

These Pink Lemonade Thumbprint Cookies are soft, buttery treats bursting with bright lemon flavor and topped with a tangy, raspberry-tinged glaze. They bring a refreshing spring flair to tea time, parties, or any sweet gathering. The cookie dough is similar to shortbread, chilled to hold its shape, then indented and filled with a delightful pink glaze made from real raspberries—no artificial coloring needed.

Ingredients

Cookies

• 2½ cups (about 312 g) all-purpose flour
  
  

• ¾ cup (90 g) powdered (confectioners’) sugar, divided
  
  

• 1 tsp kosher salt
  
  

• 1 cup (2 sticks, 226 g) unsalted butter, softened
  
  

• 2 tbsp finely grated lemon zest
  
  

• 3 tbsp fresh lemon juice
  
  

Glaze

• 1¼ cups (150 g) powdered sugar
  
  

• 2 tbsp fresh lemon juice
  
  

• 2–3 fresh raspberries (more for a deeper color)
  
  

Instructions

1. Preheat & Prep
   Preheat oven to 325 °F (163 °C). Line baking sheets with parchment paper or silicone liners.
   
   

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, ½ cup powdered sugar, and salt.
   
   

3. Cream Wet Ingredients
   In a large bowl or stand mixer, beat butter, remaining ¼ cup powdered sugar, lemon zest, and lemon juice until light and fluffy—about 4–5 minutes. Stir in dry ingredients on low until just combined.
   
   

4. Shape & Chill
   Roll dough into 1‑inch balls. Freeze on a tray for 12–15 minutes to help them hold shape.
   
   

5. First Bake & Indent
   Bake 10 minutes. Remove and press indentations using the back of a teaspoon or wooden spoon handle.
   
   

6. Second Bake
   Return to oven and bake another 16–18 minutes, until bottoms are just turning golden. Cool on wire racks.
   
   

7. Prepare Glaze
   Mash raspberries with a fork, then whisk together with powdered sugar and lemon juice until smooth.
   
   

8. Finish Cookies
   Dust cooled cookies lightly with powdered sugar. Spoon or pipe glaze into the thumbprints. Let set for at least 10 minutes before serving.
   
   

Serving & Yield

• Makes: ~3 dozen cookies (about 36)
  
  

• Serving suggestion: Serve at room temperature on a platter—perfect with tea, lemonade, or sparkling water.
  
  

Nutrition (per cookie, approx. 24 g)

• Calories: 100 kcal
  
  

• Total Fat: 5 g (4 g saturated)
  
  

• Cholesterol: 15 mg
  
  

• Sodium: 65 mg
  
  

• Carbohydrates: 13 g (6 g sugars, 0 g fiber)
  
  

• Protein: 1 g
  
  

• Vitamin C: 1 mg
  
  

• Folate: 16 µg
  
  

These cookies are delightfully light and zesty, combining the brightness of lemon with the subtle sweetness and natural color of raspberries. They’re perfect for spring gatherings, baby showers, afternoon tea, or simply as a cheerful homemade treat.