Description
These Lemon Thumbprint Cookies are soft, buttery treats with a fresh lemon flavor, filled with tangy lemon curd and finished with a delicate lemon glaze. Perfectly tender with a sweet citrus zing, these cookies are delightful for any occasion and easy to make ahead with a chilling step.
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
For 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: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined to ensure an even distribution of the dry components.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is creamy and light in texture. This step helps create the perfect cookie crumb.
- Add Flavorings and Egg: To the butter and sugar mixture, mix in the fresh lemon zest, lemon juice, the large egg, and vanilla bean paste or extract. Incorporate these gently but thoroughly to blend the flavors through the dough.
- Combine Dough and Chill: Gradually add the dry ingredients into the wet mixture and mix until just combined, forming a dough. Cover the dough tightly and chill it in the refrigerator for at least 3 hours to firm up, making it easier to shape.
- Shape and Coat Cookies: Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and roll it into 1-inch balls. Roll each ball in granulated sugar until fully coated. Arrange the sugared balls on baking sheets lined with parchment paper, spacing them evenly.
- Create Thumbprint and Fill: Using your thumb or the back of a small spoon, press a shallow indentation into the center of each dough ball. Fill each indentation generously with about 1/2 teaspoon of lemon curd.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12 to 13 minutes, or until the edges of the cookies turn lightly golden, indicating they are done but still soft in the center.
- Cool and Glaze: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, whisk the confectioners’ sugar with fresh lemon juice until smooth to create the lemon icing. Drizzle this icing over the cooled lemon curd-filled cookies to finish.
Notes
- Chilling the dough for at least 3 hours is essential for easy handling and to prevent spreading during baking.
- Use fresh lemon zest and juice for the best vibrant lemon flavor.
- Be careful not to overbake; cookies should be just golden at the edges to remain soft inside.
- Lemon curd can be homemade or store-bought depending on convenience.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
