Name: Lemon Thumbprint Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: 1 cup unsalted butter (softened); 2/3 cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; Zest of 1 lemon; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup lemon curd (store-bought or homemade); Powdered sugar for dusting (optional)

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Soft, buttery, and delightfully fragrant, these Lemon Thumbprint Cookies bring a burst of citrusy brightness to your baking repertoire. Each cookie melts in your mouth, revealing a sweet and tangy lemon curd center that makes every bite a refreshing treat.

Perfect for afternoon tea, gifting, or a cheerful snack, these cookies blend creamy lemon flavor with a tender, tender crumb. Their charming thumbprint shape and light dusting of powdered sugar add a touch of elegance to every occasion.

Why You’ll Love This Recipe

Soft, buttery texture contrasts beautifully with vibrant lemon curd filling.
Simple ingredients with an easy-to-follow process suitable for bakers of all levels.
Versatile flavor—can be adapted with other fruit curds for variety.
Makes about 24 bite-sized cookies, perfect for sharing or snacking.

Ingredients

Unsalted butter: 1 cup softened to room temperature to create a rich, creamy cookie base.
Granulated sugar: ⅔ cup for balanced sweetness and tender crumb development.
Egg yolk: 1 large, adding moisture and richness without extra liquid.
Vanilla extract: 1 teaspoon to deepen flavor and complement the lemon zest.
Lemon zest: Fresh zest from 1 lemon providing bright, natural citrus aroma and taste.
All-purpose flour: 2 cups to give structure with a tender chew.
Salt: ¼ teaspoon enhances flavor and balances sweetness.
Lemon curd: ½ cup, either store-bought or homemade, for a luscious, tangy filling.
Powdered sugar (optional): A light dusting to add sweetness and an elegant finish.

Instructions

Preheat & Prepare Baking Sheets: Preheat your oven to 175 °C (350 °F) to ensure even baking from the start. Line baking sheets with parchment paper for easy cookie removal and cleanup.
Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This aeration step is essential for tender cookies with a delicate crumb.
Add Egg Yolk, Vanilla, and Lemon Zest: Stir in the egg yolk, vanilla extract, and freshly grated lemon zest. These ingredients add moisture and infuse the dough with rich flavor layers.
Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing just until combined. Overmixing can toughen the dough, so gentle folding preserves softness.
Chill the Dough: Wrap and refrigerate the dough for 20–30 minutes; chilling firms up the dough, making it easier to roll and helping cookies hold their shape during baking.
Shape the Cookies: Roll the chilled dough into roughly 2.5 cm (1-inch) balls and arrange them on the lined baking sheet spaced about 5 cm apart. Use your thumb or the back of a spoon to press a shallow indentation into the center of each ball, creating the signature thumbprint.
Fill with Lemon Curd: Spoon a small dollop of lemon curd into each indentation, ensuring an even layer of filling that will sweeten and brighten each bite without spilling over.
Bake to Perfection: Bake the cookies for 12 to 14 minutes. Watch for lightly golden edges while keeping the centers pale to maintain the soft texture and prevent the lemon curd from burning.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cooling on the sheet prevents breakage and helps them set.
Optional Finishing Touch: Lightly dust cookies with powdered sugar just before serving for an elegant, sweet finish that highlights the lemony filling.

You Must Know

Chilling the dough is essential to prevent the cookies from spreading too much during baking, preserving their thumbprint shape.
You can easily swap lemon curd with raspberry, apricot, or orange curds for different fruity variations.
Use good quality, fresh lemon zest and curd for the most vibrant flavor.

Storage Tips

Store the Lemon Thumbprint Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months, thawing them before serving.

Serving Suggestions

Enjoy these cookies with a cup of hot tea or coffee for an uplifting snack. They also make a charming addition to dessert trays, afternoon gatherings, or festive occasions.

Professional Tips

For extra lemon zest intensity, add a drop of lemon extract to the dough.
Ensuring butter is properly softened will help create a smoother, more manageable dough.
If the dough feels too sticky, refrigerate longer or lightly flour your hands when shaping.

FAQs

Can I make lemon curd from scratch for this recipe?: Yes, homemade lemon curd works beautifully and adds a fresh, tangy flavor. It’s a simple mixture of lemon juice, zest, sugar, eggs, and butter cooked until thickened.
What makes these cookies soft rather than crunchy?: The high butter content and gentle mixing combined with careful baking at moderate temperature create a tender, soft texture.
Can I use margarine or shortening instead of butter?: Butter is recommended for its flavor and texture. Margarine or shortening may alter taste and texture, making cookies less rich.
Is it necessary to chill the dough?: Chilling is highly recommended as it firms the dough, making shaping easier and preventing excessive spreading during baking.
How do I prevent the lemon curd from burning in the oven?: Bake at a moderate temperature and fill only the indentation with a small amount of curd to avoid overflow and burning.
Can these cookies be made gluten-free?: Yes, substitute the all-purpose flour with a gluten-free blend designed for baking. Texture may vary slightly.
How should I store leftover cookies?: Keep cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.