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.
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
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
