Strawberry Lemon Thumbprint Cookies
These Strawberry Lemon Thumbprint Cookies are a delicious twist on the classic thumbprint cookie recipe. A quick and simple citrusy flavor crinkle-like cookie topped with sweet homemade strawberry jam and lemon sugar glaze. With their bright colors and refreshing flavors, these cookies are perfect for spring and summer occasions.
Ingredients
Lemon Cookies
- 1 egg
- 1/2 cup (100g) sugar
- 1 tbsp + 1 tsp (20ml) vegetable oil
- 1 tbsp + 1 tsp (20ml) coconut oil , melted
- 1 ½ cup (190g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
- lemon zest from 2 organic lemons
- 1 tsp (5ml) vanilla extract
- yellow food coloring , optional
Strawberry Jam
- 5 oz (150g) strawberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1/2 tsp (2g) tonka powder , optional
- 1 tbsp (8g) cornstarch
- 1 tsp (5ml) cold water
Lemon Sugar Glaze
- 3 tbsp (24g) powdered sugar
- 1 tsp (5ml) lemon juice
Instructions
Prepare the lemon cookie dough.
- In a large bowl, using a hand mixer, mix the egg and sugar until pale.
- Add the melted oils, lemon zest, vanilla and food coloring if used, and mix until incorporated.
- Add the dry ingredients and mix until all comes together.
- Form a big ball of dough, wrap it in cling film and refrigerate for at least 2 hours.
Prepare the strawberry jam.
- In a medium saucepan, bring to a boil the strawberries and sugar and let it boil for 5-8 minutes.
- Mix the cornstarch with the cold water and add it to the hot jam. At this point you can add the Tonka powder if used.
- Keep stirring over low heat for one more minute. Let cool completely.
Bake the cookies and assembling.
- Preheat the oven to 350F (180C). Line two baking sheets with parchment paper.
- After the dough is chilled, use an ice cream scoop to take equal portions of dough, and roll into about 1-inch (2.5 cm) balls. Place them evenly spaced out onto a parchment paper lined baking sheet.
- Use your thumb or ½ tsp to make an indentation into the center of each cookie.
- Bake for about 8-10 minutes. Let them cool before filling them with the strawberry jam.
- While still warm to the touch, using a spoon, put the strawberry jam right into the middle of each cookie.
- After the cookies are cooled, simply mix the sugar with lemon juice and drizzle all over the cookies with the lemon sugar glaze. Enjoy!
Nutrition
Serving: 1 cookieCalories: 93kcalCarbohydrates: 17.5gProtein: 1.4gFat: 2.2gSaturated Fat: 1.1gCholesterol: 8mgSodium: 4mgPotassium: 46mgFiber: 0.4gSugar: 9.2gCalcium: 13mgIron: 1mg