Lemon Thumbprint Cookies
Soft, buttery cookies with a bright, tangy lemon curd center offer a delightful citrus burst in every bite, perfect for tea time or anytime a sweet snack is needed.
Equipment
- 1 oven preheated to 350 °F
- 1 baking sheet lined with parchment paper
- 1 mixing bowl for dough preparation
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.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and lemon zest to the butter mixture and blend well.
- Gradually add the flour and salt, mixing just until combined to form the dough.
- Chill the dough for 20 to 30 minutes to make shaping easier.
- Roll the dough into 1-inch (2.5 cm) balls and place them about 2 inches (5 cm) apart on the baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small spoonful of lemon curd.
- Bake the cookies for 12 to 14 minutes until the edges are lightly golden but centers remain pale.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Optionally dust the cooled cookies lightly with powdered sugar and serve.
Notes
- Add lemon extract for a stronger citrus flavor.
- Substitute lemon curd with raspberry, apricot, or orange curd.
- Chill dough to prevent spreading and cracks.
- Store cookies in an airtight container for up to four days.