Description
These lemon thumbprint cookies are soft, buttery, and filled with a zesty lemon curd center. The dough is infused with lemon zest, making each bite full of bright, citrusy flavor. Perfect for spring or as a refreshing twist on classic thumbprint cookies. Top with powdered sugar for an extra touch of sweetness. Keywords: Lemon Thumbprint Cookies, lemon curd cookies, citrus cookies, easy lemon cookies.
Ingredients
- Cookie Dough:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- ¼ tsp salt
- Filling:
- ½ cup lemon curd (store-bought or homemade)
- Optional: Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks, vanilla extract, and lemon zest, and mix until combined. Gradually add the flour and salt, mixing just until the dough comes together.
- Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Use your thumb or the back of a spoon to gently press a small indentation into the center of each cookie.
- Fill the cookies: Spoon about ½ teaspoon of lemon curd into each indentation.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional: Once cooled, dust the cookies with powdered sugar before serving.
Notes
- You can use store-bought lemon curd, but homemade lemon curd adds extra freshness.
- Make sure not to overbake the cookies to keep them soft and buttery.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 35mg