Buttery shortbread cookies are filled with a bright pink lemonade filling for these Pink Lemon Thumbprint Cookies.

Pink Lemonade Thumbprint Cookies on White Plate and Metal Tray

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!
Butter and Sugar in Glass Bowl with Beaters

To start, beat together room temperature butter and sugar until combined:

Creamed Butter and Sugar in Mixing Bowl

Add flour, lemon zest, and salt:

Flour, Leavening, and Lemon Zest in Mixing Bowl

Mix together until crumbly:

Mixed Together Crumbles of Cookie Dough in Bowl

Add freshly squeezed lemon juice:

Adding Lemon Juice to Cookie Dough

And mix in until the dough starts to come together:

Crumbled Texture of Thumbprint Cookie Dough

It may look crumbly to the eye, but when you press it in your hand, it will stick together in a nice piece:

Squeezed and Formed Clump of Thumbprint Cookie Dough

Portion the dough into balls, and make indentations in the middle with your thumb:

Pressing Indentation Into Shortbread Ball Using Thumb

Bake in the oven for 20-25 minutes:

Raw Thumbprint Cookies on Sheet Pan

Then make your filling, which is raspberries, lemon juice, and confectioner’s sugar:

Adding Lemon Juice to Powdered Sugar and Raspberries In Bowl

Mix together until combined:

Raspberry Lemon Filling In Bowl

Place a spoonful of glaze inside each indentation.

Pink Lemonade Raspberry Thumbprint Cookies on White Plate and Tray


Pink Lemonade Filled Thumbprint Cookies on Plate and Tray

Pink Lemonade Thumbprint Cookies

Buttery shortbread cookies are filled with a bright pink lemonade filling for these Pink Lemon Thumbprint Cookies.

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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!


Calories: 260kcal, Carbohydrates: 36g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 50mg, Potassium: 28mg, Sugar: 18g, Vitamin A: 355IU, Vitamin C: 1.4mg, Calcium: 7mg, Iron: 1.1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.