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Flavorful Strawberry Lemonade Thumbprint Cookies

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These thumbprint cookies feature a buttery lemon-zested dough with zesty homemade strawberry lemonade jam centers, offering a perfect balance of tart and sweet in every bite. Quick and easy to make, they are ideal for summer gatherings and simple treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon zest (about 2 lemons)
  • 2 1/4 cups (281g) all-purpose flour
  • 1/4 tsp salt
  • For the Strawberry Lemonade Jam Centers:
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp cornstarch mixed with 1 tsp water (to thicken)

Instructions

  1. Make the Strawberry Lemonade Jam: In a small saucepan, combine the chopped strawberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and the strawberries break down (about 8-10 minutes). Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
  2. Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar using a mixer on medium speed until light and fluffy (about 3-4 minutes). Add the egg, vanilla extract, and fresh lemon zest, mixing until combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. The dough will be soft but not sticky.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Shape the Cookies: Scoop the dough into 1-inch (2.5 cm) balls and place them about 2 inches apart on the baking sheet. Use your thumb or the back of a melon baller to make a shallow indentation in the center of each ball.
  7. Fill the Thumbprints: Spoon about 1/2 teaspoon of the cooled strawberry lemonade jam into each indentation.
  8. Bake the Cookies: Bake for 12-14 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Serve and enjoy fresh or store as directed.

Notes

Chill the dough to prevent spreading and maintain thumbprint shape. Use fresh lemon zest for best flavor. Avoid overfilling jam to prevent bubbling over. If jam bubbles too much, chill filled cookies before baking. Add a tablespoon more flour if dough is too soft. For gluten-free, substitute flour with 1:1 gluten-free baking blend. Vegan adaptation possible by substituting butter with vegan margarine and egg with flax egg.

Nutrition

Keywords: strawberry lemonade cookies, thumbprint cookies, lemon zest cookies, homemade jam cookies, summer cookies, easy cookie recipe, zesty cookies

Find it online: https://rowanrecipes.com/flavorful-strawberry-lemonade-thumbprint-cookies-easy-zesty-jam-recipe/