These Lemon Thumbprint Cookies are a citrusy delight, combining the soft, buttery texture of a thumbprint cookie with a burst of lemon flavor. Topped with a luscious lemon curd filling and a tangy lemon glaze, these cookies are a perfect treat for any occasion. Whether you’re baking for a party or just craving something sweet and zesty, these cookies are sure to brighten your day.
Ingredients:
For the Dough:
- 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)
For Coating & Filling:
- 1/2 cup (100g) granulated sugar (for coating)
- 1/2 cup (140g) homemade or store-bought lemon curd (for filling)
For the Icing:
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh lemon juice
Directions:
1. Make the Dough:
- In a medium bowl, whisk together the flour, cornstarch, and salt until well combined. Set aside.
- In a large bowl using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and creamy, about 1 minute.
- Add the lemon zest, lemon juice, egg, and vanilla bean paste. Beat on high speed until well combined, about 1 minute. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until the dough is fully combined. The dough will be creamy. Cover the dough and refrigerate for at least 3 hours, or up to 3 days.
2. Shape & Coat the Dough:
- Once the dough is chilled, place 1/2 cup of granulated sugar in a small bowl.
- Scoop about 1 tablespoon of cold dough per cookie, roll it into balls, and then coat each dough ball in the granulated sugar.
- Place the dough balls 2 inches apart on a baking sheet lined with parchment paper.
3. Fill the Cookies:
- Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie dough ball.
- Fill each indentation with 1/2 teaspoon of lemon curd.
4. Bake:
- Preheat the oven to 350°F (177°C) while the filled cookies chill in the refrigerator for a few minutes.
- Bake the cookies for 12-13 minutes, or until the edges are set and lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Make the Icing:
- In a small bowl, whisk together the confectioners’ sugar and fresh lemon juice until smooth.
- Drizzle the icing over the cooled cookies, and let it set for about 30 minutes before serving.
Recipe Tips:
- Chilling Time: Don’t skip chilling the dough! This step is crucial for ensuring the cookies hold their shape while baking.
- Lemon Curd: Homemade lemon curd adds a fresh, vibrant flavor, but store-bought works perfectly for a quick fix.
- Icing Tip: If you prefer a thicker icing, add a little more confectioners’ sugar. For a thinner drizzle, add a touch more lemon juice.
Quick Stats:
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours and 30 minutes
- Calories: 130 kcal per cookie
- Servings: 24 cookies
These Lemon Thumbprint Cookies are a refreshing twist on a classic cookie. The combination of buttery dough, tangy lemon curd, and zesty icing makes these cookies irresistible. Perfect for sharing or indulging in all by yourself!
Lemon Thumbprint Cookies
- Total Time: 3 hours (includes chilling time)
- Yield: 24 1x
Description
These Lemon Thumbprint Cookies combine the richness of buttery dough with the zesty brightness of homemade lemon curd. Each cookie is rolled in sugar, then filled with a dollop of tangy lemon curd and topped off with a sweet, citrusy icing drizzle. They’re perfect for spring gatherings, afternoon tea, or simply when you’re craving something lemony and delightful.
Ingredients
Dough
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
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 with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add lemon zest, lemon juice, egg, and vanilla bean paste. Beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add dry ingredients to wet ingredients and mix on low speed until combined. Dough will be creamy. Cover and refrigerate for at least 3 hours, and up to 3 days.
Shape & coat the dough: Place granulated sugar in a small bowl. Scoop cold dough (about 1 tablespoon per ball), roll into balls, then coat in granulated sugar. Place balls 2 inches apart on lined baking sheets.
Fill the cookies: Use your thumb to make an indentation in the center of each cookie dough ball. Fill each with 1/2 teaspoon of lemon curd.
Preheat the oven to 350°F (177°C) while the cookies chill in the refrigerator. Bake cookies for 12–13 minutes, or until edges appear set and lightly browned. Let cool for 5 minutes, then transfer to a wire rack.
Make the icing: In a small bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over cooled cookies and allow icing to set for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
Nutrition
- Calories: 130