Description
These Lemon Thumbprint Cookies are delightful buttery treats with a tangy lemon curd center and a sweet lemon glaze drizzle. Soft and tender with a burst of citrus flavor, they’re perfect for springtime or any occasion needing a fresh, zesty dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 14 Tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
Coating and Filling
- 1/2 cup granulated sugar for coating
- 1/2 cup lemon curd
Lemon Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, and salt in a bowl until fully combined to ensure even distribution of ingredients.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is creamy and fluffy, which helps create a light texture in the cookies. Then incorporate fresh lemon zest, lemon juice, the egg, and vanilla bean paste or extract until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients and mix until just combined, careful not to overmix. Cover and chill the dough in the refrigerator for at least 3 hours to firm it up for easier handling.
- Shape Cookies: Preheat the oven to 350°F (175°C). Roll the chilled dough into 1-inch balls. Coat each ball evenly with granulated sugar and place them spaced apart on a baking sheet lined with parchment paper.
- Create Thumbprint and Fill: Use your thumb to gently press an indentation into the center of each dough ball without breaking through to the bottom. Fill each indentation with about a teaspoon of lemon curd.
- Bake: Bake the cookies in the preheated oven for 12–13 minutes or until the edges just begin to turn a light golden color, indicating they are perfectly baked but still soft inside.
- Cool and Glaze: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the lemon icing made by mixing confectioners’ sugar with fresh lemon juice over the cookies for an extra sweet and tangy finish.
Notes
- Chilling the dough is essential to prevent spreading and to make rolling easier.
- If lemon curd is not available, you can substitute with apricot jam for a different sweet topping.
- Use fresh lemon zest for the best bright citrus flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a softer cookie, slightly underbake and allow to cool on the baking sheet.
