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!
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