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–+ servings

Lemon Thumbprint Cookies

Delightful Lemon Thumbprint Cookies with a buttery texture and zesty lemon flavor, filled with tangy lemon curd and topped with sweet icing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snacks
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Let your butter sit at room temperature for optimal creaming.
  • 1 cup granulated sugar
  • 1/4 cup lemon zest Freshly grated lemon zest elevates flavor over bottled options.
  • 1 each egg yolk
  • 1 teaspoon vanilla extract You can replace with almond extract for a different flavor.
  • 2 cups all-purpose flour Use a gluten-free flour blend for a gluten-free version.
  • 1/4 teaspoon salt
For the filling and icing
  • 1/2 cup lemon curd Store-bought or homemade is fine.
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice Adjust based on desired icing consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is smooth and fluffy.
  3. Incorporate the lemon zest, egg yolk, and vanilla extract into the creamed mixture, blending well.
  4. Gradually add the all-purpose flour along with the salt, mixing just until combined.
  5. Shape the dough into small balls and arrange them on a baking sheet.
  6. Use your thumb to gently press an indentation into the center of each ball.
Baking and Finishing
  1. Bake the cookies for 10-12 minutes, until they are lightly golden.
  2. Once cooled, fill each thumbprint with lemon curd.
  3. For the icing, stir together powdered sugar and lemon juice until smooth, then drizzle it over the cookies.
  4. Allow the icing to set before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 14gProtein: 1.5gFat: 7gSaturated Fat: 4gSugar: 6g

Notes

Chill your dough for a few minutes if it's too soft to handle. Store in an airtight container at room temperature for up to a week.

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