Pink Lemonade Thumbprint Cookies
Buttery shortbread cookies are filled with a bright pink lemonade filling for these Pink Lemon Thumbprint Cookies.
Reason number #849734 that the internet is a wonderful thing: online baby showers!
Today I am bringing these Pink Lemonade Thumbprint Cookies to the interwebs for a virtual baby shower in honor of Catherine from Weelicious. Catherine has the cutest family and shares tons of recipes and lunchbox ideas for helping kids eat wholesome foods, and I can’t help but be so excited that her family of four will soon be a family of five. Let’s celebrate!
One of the things that Catherine focuses on in her food is making colorful recipes that use natural colors. So I decided to do a Pink Lemonade version of one of my favorite cookies of all time, Jam Thumbprint Cookies. The color is completely natural and they have a pretty pink color!
To start, beat together room temperature butter and sugar until combined:
Add flour, lemon zest, and salt:
Mix together until crumbly:
Add freshly squeezed lemon juice:
And mix in until the dough starts to come together:
It may look crumbly to the eye, but when you press it in your hand, it will stick together in a nice piece:
Portion the dough into balls, and make indentations in the middle with your thumb:
Bake in the oven for 20-25 minutes:
Then make your filling, which is raspberries, lemon juice, and confectioner’s sugar:
Mix together until combined:
Place a spoonful of glaze inside each indentation.
Enjoy! Here’s the recipe, and check out the other recipes from this baby shower below.
Pink Lemonade Thumbprint Cookies
For the cookies:
- 12 tbsp unsalted butter at room temperature
- 1/2 cup granulated sugar
- 10 oz all purpose flour, by weight (2 cups, measured)
- 1/4 tsp salt
- zest of 1 lemon
- 2 tbsp lemon juice
For the filling:
- 1 cup confectioner's sugar
- 1-2 tbsp fresh lemon juice
- 10 raspberries
- Preheat the oven to 350 degrees F.
- With an electric mixer, beat together the butter and sugar until they are blended and creamed together. Add the flour, salt, and lemon zest. Mix on low speed for a minute or two until the ingredients look crumbly but distributed. Add the lemon juice and keep mixing until the dough starts to clump together. It may look a little crumbly, but you should be able to grab a clump, and squish it together in one cohesive piece.
- Place spoonfuls of cookie dough in your hand and roll the dough into 1-inch balls. Note that the dough may seem crumbly at first, but if you use the warmth of your hand to shape them, the crumbliness goes away.
- Place the cookie balls on your baking sheet, then use your thumb to push an indentation into each cookie.
- Bake for 20-25 minutes until the cookies are slightly golden, then cool completely.
- To make the glaze, mix together the confectioner’s sugar, lemon juice, and raspberries, making sure to mash the raspberries. Fill the indentations of the cookies with the glaze, then serve. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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