You will definitely NOT regret making these Easy Raspberry Thumping Cookies with Lemon Icing! Previously, my blogging buddy, Leigh Anne, shared one of her recipes with me, Jam Diagonals. Normally, I would look past any cookie that was fruity (as opposed to chocolaty), but after seeing several people rave about them, I was like…why not?? And, I’m SOOOOO insanely glad that I tried them. I love how the cookie part just crumbles instantly in your mouth, and the jam paired with a lemon icing is so nummy. I ate these for breakfast, lunch, and dinner for two days in a row!
Easy Raspberry Thumbprint Cookies with Lemon Icing
So, Leigh Anne’s version is a bar, cut into diagonal pieces. When I did it like that…mine looked sloppy. Nothing like hers (lovely). I couldn’t bring myself to take a picture of. But, I loved them enough to figure out a shape that would do them justice when I made them. Introducing, Jam Rounds, or Easy Raspberry Thumbprint Cookies with Lemon Icing, if you prefer a mouthful of words, just like a mouthful of cookies. 🙂
I tried these cookies with several different flavors of jam and jelly. Strawberry jelly was too sweet, peach jam didn’t work with the lemon icing, raspberry was perfect.Oh, and I tripled the recipe…if you’re making cookies, you might as well make enough to share (or eat for every meal for the next 2 days.)
Really, the only tip you need is to make sure you fill your indentation with plenty of jam! I didn’t realize that the cookies would spread like it did, and once they were baked, I wished there was more jam!
Trust me on this…more jam.
You’re done! Invite me over if you make them 🙂
Raspberry Jam Cookies with Lemon Icing
Raspberry Jam Rounds With Lemon Icing ~ Love This Cookie!
- 1 1/2 cups butter
- 3/4 cup sugar
- 3 tsp. vanilla
- 1/4 tsp. salt
- 3 3/4 cups flour
- raspberry jam
- 3 1/2 to 4 cups powdered sugar
- 12 tsp. lemon juice
Heat oven to 350 degrees.
Cream the butter, sugar, salt, and vanilla in a mixer.
Slowly add the flour and mix well.
Roll the dough into small balls and place on a parchment lined cookie sheet.
Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam.
Fill each pocket with a dollop of jam. Remember, the cookies will spread a bit, so extra jam is good, so that it will spread too 🙂
Bake for about 15 - 18 minutes, or until you see a slight hint of golden color on the cookie. Remove from oven and let cool.
Meanwhile, mix the powdered sugar and lemon juice to make the icing.
Using a pastry bag, squiggle the frosting across the tops of the cookies.
Love this raspberry jam cookie?? Check out these too…
My Favorite Sugar Cookie
Chocolate Turtle Cookies
Peanut Butter Cookies
Chocolate Chip Pumpkin Cookies with Buttercream Frosting
To save this easy shortbread cookie recipe, pin this image:
Click the Pinterest image at the top of the post for additional image choices to pin.
Join 180,000+ others & follow OSSS for lots of family ideas!
- NEWSLETTER (free most-requested family recipes download included!)
- PINTEREST (lots of awesome family related ideas!)
You had me at Raspberry Jam. And raspberry combined with lemon….it’s too much for me this morning! Those look so so good. Thanks for another recipe that I will for sure be adding to the collection!
Leigh Anne Wilkes says
I love them in a round shape. So glad you enjoyed them. They are addictive and I eat way too many of them whenever I make them.
@shauna – Thanks for the comment! Let me know how they turn out 🙂 Remember…extra jam.
@leigh anne – I keep checking your blog, so I can stick up a link. Let me know if it comes up before I notice. Thanks for the great recipe!!
Kristen Taylor says
Yum! These remind me of a cookie that my mom loves. I will have to try them to see if they are close! The one she likes can also use Apricot jam… wonder if that would work for this recipe too. Thanks for the recipe! 🙂
@Kristen – The nice thing about these is you can easily try several different jam flavors in one batch. I think the deep, tart flavors work best. I want to try boysenberry jam next… Thanks for the comment!
Man… I gave up sugar for Lent and now I can’t stop looking at blogs with sugary treats! These look delicious- I’m making ’em the day after Easter!
@julia – you’re funny! i do the same thing when i’m on a diet…look at food porn. it’s rough.
Oh, these are calling me……I can’t wait to try these.
Krista Low says
Oh my heavens! Yes please 🙂 I just pinned these to my cookie board. They look amazing. I am looking forward to trying these out 🙂 Krista @ A Handful of Everything
Made these for Christmas. Great recipe!
I used 2.5 cups of powdered sugar and about 15 tablespoons lemon juice for the frosting.
Teaspoons, not tablespoons
Thanks for the comment, Kandice. Glad you liked them!
I am seriously addicted to these. Darn you…
Sorry!! I love them too… I actually just bought all the stuff to make them this weekend and I can’t wait!
Nicole Wilde says
This recipe didn’t work. Was not able to roll them at all. It was a very wet recipe. Looked amazing but disappointed. I have never commented on a recipe before but this one was so off I felt I had to,
The recipe actually does work, I’m not sure what went wrong with yours. There really isn’t any reason it should turn out wet, unless maybe your butter was melted when you made the dough, rather than slightly softened. This is a great recipe that works for me, Your Homebased Mom (whom we got the recipe from), and many readers. I’m sorry it didn’t turn out for you. They’re super delicious!
I just made these and they are amazing! I made half the batch Raspberry and half Orange Marmalade! My honey liked them both, but said the Orange was his favorite! I made the cookies for his monthly airplane meeting. I can’t wait to see how his buds like them!
Oh, yay!!! So glad to hear! I’m a big raspberry fan, but I’ll have to try the orange too. Thanks for stopping back, Connie!