Soft cookies dusted with powdered sugar and filled with lemon curd and a raspberry-lemon glaze.
Can we just admire these pretty in pink cookies?
I’ve always been a pink-lovin’ girl — don’t know what it is about the color, but it just makes me smile and feel good all-over!
So today, I want to spread a little pink happiness to you with these delicious and tasty Pink Lemonade Thumbprint Cookies!
These little gems have just the right amount of sweetness and tanginess and once you take a bite, you’ll be hooked — especially if you area lemon lover!
For me, I enjoy lemony goodness all year round — so, if you’re are looking for a cookie to impress your family or friends, and ones that may be a depart from the traditional cookies this time of year, then these Pink Lemonade Thumbprint cookies are the way to go.
And not only are they pretty to look at, but the soft, buttery texture of the cookie, engulfed with the sweet and tangy flavors of the filling, are a combination to make you swoon!
They are super easy to make and the result…melt-in-your-mouth delightful cookies.
You start by making a sweet dough, then you roll the dough into balls and freeze. While the dough is chilling, whip up some simple raspberry lemon icing.
You then bake the cookies, dust with confectioner’s sugar and fill the cookies with a bit of lemon curd and top with the raspberry lemon icing — and there you have it, yummy cookies in no time!
Pink Lemonade Thumbprint Cookies
By: Sheila | Sweet Baked Life 
Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups confectioners’ sugar, plus more for dusting
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons finely grated lemon zest
- 4 tablespoons freshly squeezed lemon juice, divided
- 1/2 cup lemon curd
- 1 teaspoon raspberry preserves
Instructions:
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Preheat oven to 325F degrees. Prepare two baking sheets with parchment paper and set aside.
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Into a medium bowl add flour, 1/2 cup confectioners’ sugar, and salt and whisk until combined.
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In a large bowl of an electric stand mixer fitted with the paddle, add the butter and 1/4 cup confectioners’ sugar, lemon zest, and 2 tablespoons freshly squeezed lemon juice and beat on medium speed until pale in color (approx. 3 minutes). With the mixer on low speed, slowly add the flour mixture and beat until combined.
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Roll the dough into 1-inch balls, then place onto the prepared baking sheets. Freeze 10 minutes.
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Remove dough from freezer and bake for 10 minutes. Remove and press the centers of each cookie with the end of a wooden spoon handle to create an indent. Continue baking until the bottoms are golden in color. (approx. 16-18 minutes). Cool cookies completely on wire rack.
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When cookies are done cooling, make the filling and assemble. First, dust with confectioner’s sugar. Then, whisk together remaining 1 -1/4 cups confectioners’ sugar, 2 tablespoons lemon juice, and raspberry preserves into a small bowl. To assemble, spoon lemon curd into indents, then top with the raspberry-lemon glaze. Let set 15 minutes. Store cookies in a single layer at room temperature. Enjoy!
Try these Pink Lemonade Thumbprint Cookies today — you’ll be glad you did!
Sweetly,
Sweet Baked Life 