Lemon thumbprint cookies

 Why You’ll Love This Recipe

• Bursting with Lemon Flavor: Infused with fresh lemon zest and juice, these cookies deliver a vibrant citrus punch.
• Buttery Texture: The soft, melt-in-your-mouth cookie base complements the zesty lemon curd filling.
• Versatile Filling Options: While lemon curd is a classic choice, you can experiment with other fruit preserves like raspberry or apricot.
• Simple Ingredients: Made with pantry staples, these cookies are easy to whip up without a trip to the store.

Ingredients

• 2 and 1/4 cups all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 14 tablespoons unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 large egg, at room temperature
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1/2 cup granulated sugar (for coating)
• 1/2 cup lemon curd (homemade or store-bought)
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough: In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside. In a large bowl, beat the softened butter and 3/4 cup granulated sugar on medium-high speed until creamy, about 1 minute. Add the lemon zest, lemon juice, egg, and vanilla bean paste; beat on high speed until combined. The mixture may look curdled but will smooth out once the dry ingredients are added. Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Cover the dough and refrigerate for at least 3 hours, up to 3 days.
2. Shape and Coat: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Place the remaining 1/2 cup granulated sugar in a small bowl. Scoop chilled dough (about 1 tablespoon each), roll into balls, and coat with the granulated sugar. Place on prepared baking sheets, spacing them about 2 inches apart.
3. Create Indentations: Use your thumb or the back of a teaspoon to press an indentation into the center of each dough ball. If the edges crack, gently smooth them out with your fingers.
4. Fill and Bake: Fill each indentation with about 1/2 teaspoon of lemon curd. Bake the cookies for 12-14 minutes, or until the edges are set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Add Icing: Once the cookies are completely cooled, whisk together the confectioners’ sugar and 2 tablespoons of fresh lemon juice to create a smooth icing. Drizzle over the cookies and let the icing set before serving.

Servings and Timing

• Yield: Approximately 30 cookies
• Prep Time: 20 minutes (plus at least 3 hours chilling time)
• Cook Time: 12-14 minutes per batch
• Total Time: About 4 hours (including chilling and cooling)

Variations

• Alternative Fillings: Substitute lemon curd with raspberry, strawberry, or apricot preserves for a different flavor profile.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary restrictions.
• Nutty Twist: Add a teaspoon of almond extract to the dough and fill with raspberry jam for a raspberry-almond variation.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze unfilled, baked cookies for up to 3 months. Thaw at room temperature, fill with lemon curd, and add icing before serving.
• Reheating: These cookies are best enjoyed at room temperature and do not require reheating.

FAQs

What is the best way to store lemon thumbprint cookies?

Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works well if you’re short on time, though homemade lemon curd offers superior flavor.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 3 hours helps prevent excessive spreading during baking.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days before baking.

Is it necessary to roll the dough balls in sugar before baking?

Rolling the dough in sugar adds a pleasant crunch and sweetness but can be omitted if preferred.

Can I freeze the dough for later use?

Yes, freeze the dough balls on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before baking.

What can I use instead of lemon curd for the filling?

Fruit preserves like raspberry, strawberry, or apricot make excellent alternatives to lemon curd.

How can I make the cookies more lemony?

Increase the amount of lemon

Lemon thumbprint cookies

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• Author: Isabella
• Total Time: 0 hours
• Yield: 30 cookies
• Diet: Vegetarian

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Description

Lemon thumbprint cookies are a buttery, melt-in-your-mouth treat filled with vibrant lemon curd, delivering the perfect balance of tangy and sweet. These delightful cookies are easy to make with simple ingredients, perfect for any occasion.

 

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Ingredients

• Dry Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 14 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla bean paste or extract
• Coating & Filling:
  • 1/2 cup granulated sugar (for rolling)
  • 1/2 cup lemon curd (store-bought or homemade)
• Icing:
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice

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Instructions

• Prepare Dough:
  • Whisk together flour, cornstarch, and salt.
  • Cream butter and sugar, then mix in lemon zest, lemon juice, egg, and vanilla. Gradually add dry ingredients.
  • Chill dough for 3 hours or up to 3 days.
• Shape and Coat:
  • Preheat oven to 350°F (177°C).
  • Roll 1-tbsp portions of dough into balls, coat in sugar, and place on baking sheets.
• Indent and Fill:
  • Press indentations into each dough ball and fill with 1/2 tsp lemon curd.
• Bake:
  • Bake 12-14 minutes, cool on baking sheets for 5 minutes, then transfer to a wire rack.
• Add Icing:
  • Drizzle cookies with lemon icing once cooled.

Notes

• Substitute lemon curd with other fruit preserves for a twist.
• For a stronger lemon flavor, add more zest or juice to the dough.
• Use gluten-free flour for dietary needs.

• Prep Time: 20 minutes
• Cook Time: 12-14 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American