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Lemon Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 3 hours 33 minutes
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Thumbprint Cookies are delightfully tender, bursting with fresh lemon flavor and a sweet tangy curd center. Soft buttery dough coated in sugar and baked to a perfect golden edge, then finished with a smooth lemon glaze drizzle, making each bite a refreshing citrus treat.

Ingredients

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

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, and salt in a medium bowl until evenly combined to create the dry base for the cookies.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and creamy. This ensures the cookies have a tender texture.
  3. Add Flavorings and Egg: Incorporate the fresh lemon zest, lemon juice, the large egg, and vanilla bean paste or vanilla extract into the creamed butter mixture. Mix until all ingredients are well blended.
  4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to form a dough. Avoid overmixing to maintain a tender crumb. Once combined, cover and chill the dough for at least 3 hours; this firms up the dough making it easier to roll and helps develop flavor.
  5. Form and Coat Dough Balls: After chilling, roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat completely. Place the coated dough balls on baking sheets lined with parchment paper or silicone mats, spaced about 2 inches apart to allow for spreading.
  6. Create Thumbprint Indentations and Fill: Gently press your thumb or the back of a spoon into the center of each dough ball to create a well. Fill each indentation with approximately 1/2 teaspoon of lemon curd, ensuring not to overfill to prevent spilling while baking.
  7. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 12 to 13 minutes or until the edges just turn a light golden brown. This timing ensures a delicate texture without overbaking.
  8. Cool and Drizzle with Icing: Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack. While cooling, prepare the lemon icing by mixing confectioners’ sugar with fresh lemon juice until smooth. Drizzle the icing over the cooled cookies for a bright, tangy finish.

Notes

  • Chilling the dough for at least 3 hours is essential for proper shaping and texture.
  • Use fresh lemon juice and zest for the best vibrant lemon flavor.
  • If lemon curd is not available, homemade or store-bought can be used.
  • To make vanilla bean paste substitution easier, pure vanilla extract is an excellent alternative.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Find it online: https://slsrecipes.com/lemon-thumbprint-cookies-recipe/