Description
These Raspberry Thumbprint Cookies are small, soft, and full of bright jam in the center, enhanced with a light lemon sugar.
Ingredients
Scale
- 1 cup sugar
- 1 tbsp lemon zest (from 1 lemon)
- 1 cup dairy-free butter (melted and cooled)
- 2 tsp pure lemon extract
- 4 tbsp lemon juice (from 1 lemon)
- 2 ½ cups gluten-free flour blend
- 2 tsp xanthan gum (if your blend doesn’t already contain it)
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup raspberry jam
Instructions
- Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine granulated sugar and lemon zest. Rub the zest into the granulated sugar until thoroughly combined.
- Place the lemon sugar in a large bowl and stir in dairy-free butter, mixing until light in color. Stir in lemon extract and lemon juice.
- Whisk together gluten-free flour blend, xanthan gum (if using), baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain.
- Roll heaping tablespoon-sized dough into balls. Press down lightly in the center with your thumb to create an indentation and fill with raspberry jam.
- Bake for 10 minutes, then cool completely on the pan before moving.
Notes
For a gluten-free version, ensure your flour blend contains xanthan gum.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg