Description
Lemon Thumbprint Cookies are delightful buttery cookies with a zesty lemon flavor, featuring a homemade lemon curd filling and a drizzle of tangy lemon icing on top. Perfect for any occasion, these cookies are a refreshing twist on a classic dessert.
Ingredients
Units
Scale
Dough
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- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 Tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 14 Tablespoons (200g) unsalted butter, softened to room temperature
- 3/4 cup (150g) 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)
Coating & Filling
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- 1/2 cup (100g) granulated sugar
- 1/2 cup (140g) homemade lemon curd or store-bought
Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh lemon juice
Instructions
- Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar together on medium-high speed for about 1 minute. Add the lemon zest, lemon juice, egg, and vanilla bean paste, then beat on high speed until combined, about 1 minute. The wet ingredients may look curdled but will smooth out once you add the dry ingredients. Scrape down the sides as needed, and continue mixing until fully incorporated.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until you get a creamy dough. Cover and refrigerate for at least 3 hours or up to 3 days for best results.
- Prepare for baking: Line large baking sheets with parchment paper or silicone baking mats. Make room in the refrigerator for the baking sheets as the oven preheats.
- Shape and coat: Place granulated sugar in a small bowl. Scoop about 1 Tablespoon (18g) of chilled dough per cookie and roll into balls. Coat each dough ball in granulated sugar and place them 2 inches apart on the baking sheets.
- Fill the cookies: Use your thumb to create an indentation in the center of each dough ball. Fill each indentation with 1/2 teaspoon of lemon curd.
- Chill the shaped cookies: Place the baking sheets with the filled cookies in the refrigerator while preheating the oven to 350°F (177°C). Ensure the cookies are slightly chilled before baking to avoid spreading.
- Bake: Once the oven is preheated, bake the cookies for 12–13 minutes, or until the edges appear set and are lightly browned. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the icing: In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle the icing over the cooled cookies using a spoon, fork, or squeeze bottle. Let the icing set at room temperature for about 30 minutes before serving or storing.
Notes
- Make-Ahead & Freezing Tips: The cookie dough can be chilled for up to 3 days. Unbaked dough balls (without coating and filling) can be frozen for 3 months. Thaw for 30 minutes before coating, filling, and baking.
- Baked Cookies: Baked cookies can be stored covered at room temperature for up to 1 week or frozen for 3 months. Thaw at room temperature or in the refrigerator.
- Butter: Use 14 Tablespoons (200g) of butter for optimal results. Avoid using a full cup as it may cause the cookies to overspread.
- Lemon Curd Alternatives: Substitute lemon curd with raspberry, apricot, or strawberry preserves for a different flavor. Pair with the lemon icing to retain a zesty taste.
- Special Tools: Consider using a citrus juicer, electric mixer, whisk, silicone mats or parchment sheets, and a cooling rack for convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
