Pink Peppercorn Thumbprint Cookies with Raspberry-Lemon Curd

Sheri Silver May 02, 2025

A Bright and Flavorful Twist on Classic Thumbprint Cookies

If you're looking for a cookie that's as beautiful as it is delicious, these Pink Peppercorn Thumbprint Cookies with Raspberry-Lemon Curd are the perfect pick. Bursting with layers of flavor, these little gems combine the buttery goodness of classic thumbprint cookies with a citrusy, floral, fruity, and somewhat spicy twist.

Pink peppercorns are not actually peppercorns at all. They are the dried berries of the Schinus terebinthifolius tree. Though they do contribute mild peppery flavor, they also lend floral and fruity notes that pair beautifully with the sweet, yet tangy raspberry lemon curd. A final drizzle of raspberry glaze and a sprinkle of crushed pink peppercorns complete these vibrant cookies, making them just right for special occasions, holidays, or anytime you want to brighten up your baking.

Not only are these cookies packed with flavor, but they're also surprisingly simple to make. With a homemade curd that comes together quickly and an easy buttery dough, you'll have an impressive treat that's sure to wow anyone lucky enough to snag one.

Raspberry-Lemon Curd for Cookie Filling

Ingredients

• 2 large lemons

• 10 ounces fresh or frozen raspberries (do not thaw if frozen)

• 1 cup granulated sugar

• 3 large eggs, at room temperature

• 6 tablespoons unsalted butter, at room temperature

• 1 tablespoon cornstarch

Procedure

1. Zest and juice both lemons to yield about 1/4 cup of juice.

2. In a small saucepan over medium-low heat, combine the lemon zest, lemon juice, and raspberries. Cook, mashing the berries with the back of a spoon until the mixture is liquid.

3. Pour the mixture through a fine-mesh sieve set over a large bowl, pressing firmly to extract as much liquid as possible. Scrape the underside of the sieve to capture any clinging liquid.

4. Reserve 2 tablespoons of the raspberry-lemon liquid for the glaze; set aside in a small bowl.

5. Return the remaining liquid to the saucepan. Add the sugar and whisk to combine.

6. While whisking constantly, add the eggs one at a time, then whisk in the cornstarch.

7. Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon.

8. Remove from heat immediately and pour through a cleaned fine sieve into a bowl containing the butter. Whisk until the butter melts and is fully incorporated.

9. Transfer the curd to a jar and refrigerate until needed.

How to Make Pink Peppercorn Thumbprint Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature

• 3/4 cup granulated sugar, divided

• Zest from one lemon

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1/4 teaspoon kosher salt

• 1/2 teaspoon pink peppercorns

Procedure

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. In a large bowl, beat the butter with all but 2 tablespoons of the granulated sugar until light and fluffy.

3. Add the lemon zest and vanilla extract; beat until combined.

4. Add the flour, salt, and pink peppercorns, and beat until the dough comes together.

5. Place the reserved 2 tablespoons of sugar in a small bowl.

6. Using a small cookie scoop, portion the dough onto one prepared baking sheet (cookies can be placed close together at this stage).

7. Roll each dough ball between your palms, then roll in the sugar and place onto the prepared baking sheets.

8. Using the end of a wooden spoon, create an indentation in the center of each cookie.

9. Fill each indentation with a small amount of the prepared raspberry-lemon curd.

10. Bake for about 10 minutes, or until the edges are lightly golden.

11. Transfer cookies to a wire rack set over wax paper and allow to cool completely.

How to Make Raspberry Glaze

Ingredients

• 1 cup confectioner's sugar

• 1 tablespoon reserved raspberry-lemon juice

• Crushed pink peppercorns (for garnish)

Procedure

1. In a small bowl, whisk the confectioner's sugar with the reserved raspberry-lemon juice. Add more juice as needed, a little at a time, to reach a drizzle-able consistency.

2. Drizzle the glaze over the cooled cookies.

3. Sprinkle each cookie with a few crushed pink peppercorns.

4. Allow the glaze to set completely before serving.

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Tips for Success

• Don't skip the sieve: Straining the curd ensures a silky-smooth texture without any seeds or zest bits.

• Adjust the glaze: If your glaze is too thick, add a drop or two more juice. If it's too thin, add a little more confectioner’s sugar.

• Spice it up: For a stronger peppery punch, lightly crush some extra pink peppercorns and roll the cookie dough balls in them before baking.