Lemon Thumbprint Cookies
Soft and buttery cookies with a tangy lemon curd center, offering a delightful citrus burst in every tender, melt-in-your-mouth bite. Perfect for tea or coffee time treats.
Equipment
- 1 mixing bowl for dough preparation
- 1 baking sheet lined with parchment paper
- 1 spoon for making indentations and filling
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
Instructions
- Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- Cream together softened butter and granulated sugar in a bowl until light and fluffy.
- Mix in the egg yolk, vanilla extract, and lemon zest until well combined.
- Add the all-purpose flour and salt, mixing just until the dough comes together.
- Chill the dough for 20 to 30 minutes to make shaping easier.
- Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Press an indentation into the center of each dough ball using your thumb or the back of a spoon.
- Fill each indentation with a small spoonful of lemon curd.
- Bake cookies for 12 to 14 minutes, until edges are lightly golden but centers remain pale.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Enhance lemon flavor with a drop of lemon extract in the dough.
- Swap lemon curd with raspberry, apricot, or orange curd for variety.
- Chill dough to prevent spreading and cracking.
- Store cookies in an airtight container for up to 4 days.