Pink Lemonade Thumbprint Cookies (Edit recipe)

Meet these Pink Lemonade Thumbprint Cookies. They are lemony soft cookies dusted with powdered sugar and filled with sweet raspberry lemon icing. They are summer in every bite and not to mention they’re gluten free, nut free, egg free and easily dairy free (vegan).

25 minutes to 30 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	115
Fat:	6 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	14 g
Sodium:	39 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Lee McGuire

View original recipe

Serves: 34

Ingredients

2.5 cups Gluten Free Flour, (make sure to use dairy free if you're making them vegan)
2 cups Powdered Sugar, (plus more for dusting)
1 tsp Kosher Salt
1 cup Unsalted Butter, at room temperature (2 sticks)
2 Tbsp Lemon zest, fresh
.25 cup Lemon Juice, fresh squeezed
.25 cup Milk, of choice
2 Organic Raspberries, frozen

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk together the gluten free flour, 1/2 cup powdered sugar and salt in a bowl.
In a large bowl, beat butter or vegan baking sticks with 1/4 cup powdered sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes.
On low speed, beat in the gluten free flour mixture and milk of choice, alternating and starting and ending with the flour mixture.
Roll dough into 1-inch balls and chill in the fridge for 10-15 minutes.
Remove dough balls from fridge and place on parchment lined baking sheet.
Bake for 6 minutes. Remove sheets and carefully press the end of a wooden spoon handle into the center of each ball to indent. Continue to bake for an additional 6 minutes. Repeat making the hole with the back of the wooden spoon. Let cool completely on sheets.
Make the icing: Whisk together remaining 1 1/4 cups powdered sugar and 2 tablespoons lemon juice with 2 raspberries in a bowl, breaking up berries. If the icing is too thin, add more powdered sugar one tablespoon at a time. If it's too thick, add more lemon juice, 1/4 teaspoon at a time. It should be thin enough to pour but thick enough to generously coat the back of a spoon. Your pink icing will have red flecks in it and that's normal.
Dust cookies with powdered sugar, spoon icing into indents, and let set, about 15 minutes. Wait till the icing hardens before eating otherwise it will be very tangy. Enjoy!