Lemon-Cherry Thumbprint Cookies | How to make Lemon-Cherry Thumbprint Cookies

By Trisha Rudra  |  3rd Jun 2016  |  
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  • Lemon-Cherry Thumbprint Cookies, How to make Lemon-Cherry Thumbprint Cookies
Lemon-Cherry Thumbprint Cookiesby Trisha Rudra
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About Lemon-Cherry Thumbprint Cookies Recipe

Simple butter and sugar cookies, with the zing of lemon and sweetness of cherries. These thumbprint cookies get their name from the indentation made in the middle, with a thumb, which is then filled with jam, jelly, chocolate or such.

Lemon-Cherry Thumbprint Cookies, a deliciously finger licking recipe to treat your family and friends. This recipe of Lemon-Cherry Thumbprint Cookies by Trisha Rudra will definitely help you in its preparation. The Lemon-Cherry Thumbprint Cookies can be prepared within 20 minutes. The time taken for cooking Lemon-Cherry Thumbprint Cookies is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 12 people. The recipe details out how to make Lemon-Cherry Thumbprint Cookies step by step. The detailed explanation makes Lemon-Cherry Thumbprint Cookies so simple and easy that even beginners can try it out. The recipe for Lemon-Cherry Thumbprint Cookies can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Lemon-Cherry Thumbprint Cookies from BetterButter.

Lemon-Cherry Thumbprint Cookies

Ingredients to make Lemon-Cherry Thumbprint Cookies

  • Softened butter – 1/2 cup (113 gms)
  • Powdered granulated sugar – 1/4 cup (50 gm)
  • Plain flour – 1 cup (125 gm)
  • lemon zest – 1 tsp
  • lemon extract – 1/2 tsp
  • lemon Juice – 1 tsp
  • Cherries – 1 for each cookie (I’ve used canned cherries with syrup)
  • Icing sugar – for dusting on top

How to make Lemon-Cherry Thumbprint Cookies

  1. Preheat oven to 190 C.
  2. Cream butter, sugar, lemon juice, lemon zest and extract.
  3. Add flour bit by bit and using a dough hook, or with your hands, knead slowly into a dough. It will be crumbly, don’t worry.
  4. Start bringing it together but don’t knead too much, only until it’s combined and smooth.
  5. Meanwhile, line a baking/cookie tray with parchment. DON’T SKIP THIS STEP.
  6. Make small lime-sized balls and place them on the tray, using your thumb to make an indentation.
  7. Fill each thumbprint with cherry, and a drop of syrup.
  8. Put the tray in the FREEZER for 15 minutes, while your oven preheats.
  9. Bake at 190 C for 15 mins or until small cracks appear on the cookies.
  10. Take out and cool for 15 minutes, remove and dust with powdered sugar.
  11. You may also make a frosting or glaze to go on top.
  12. IMP: Don’t try to remove hot cookies from the tray. They WILL break, they’re extremely fragile.
  13. Dust powdered sugar on top once they’ve cooled or make a simple sugar glaze to drizzle on top.
  14. Enjoy once cooled, with a cup of tea or coffee.. :)

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