Description
These Lemon Thumbprint Cookies are buttery, tender cookies with a tangy lemon curd center and a sweet lemon glaze drizzle. Perfect for spring or summer, these cookies combine bright citrus flavors with a soft, melt-in-your-mouth texture. Chilled dough ensures easy handling and a perfect thumbprint indentation for the luscious lemon curd filling. A delightful treat to enjoy with tea or as a refreshing dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Cookie Dough
- 14 tablespoons unsalted butter, softened (about 1 3/4 sticks)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon zest (from about 1 large lemon)
- 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 rolling)
- 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 thoroughly combined. This ensures even distribution of leavening and stabilizers in the cookie dough.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and creamy. Then add fresh lemon zest and lemon juice, followed by the egg and vanilla bean paste or extract. Beat until all ingredients are well incorporated and the mixture is smooth.
- Combine Dough: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender. Once the dough forms, cover the bowl and chill in the refrigerator for at least 3 hours to firm up the dough for easier handling.
- Form Cookie Balls: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners. Roll the chilled dough into 1-inch balls, then roll each ball in granulated sugar to coat evenly. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Create Thumbprints and Fill: Use your thumb or the back of a teaspoon to press gently into the center of each dough ball, creating an indentation without breaking through the base. Fill each indentation with about 1/2 teaspoon of lemon curd, making sure not to overfill to prevent spilling during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12–13 minutes, or until the edges are just starting to turn a light golden color. The centers will still look soft but should feel set to the touch. Remove from oven and transfer to wire racks to cool completely.
- Prepare Lemon Icing and Drizzle: In a small bowl, whisk the confectioners’ sugar with fresh lemon juice until smooth and pourable. Drizzle the lemon icing over the cooled cookies using a spoon or piping bag for a decorative touch. Allow icing to set before serving.
Notes
- Chilling the dough is essential for easily rolling and creating clean thumbprints that hold the lemon curd filling.
- If lemon curd is not available, you can make your own or substitute with apricot jam for a different flavor.
- Make sure to cool the cookies fully before adding the glaze to avoid melting.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a more intense lemon flavor, add extra lemon zest to the cookie dough or icing.
