Description
These delightful Lemon Thumbprint Cookies are buttery, tender, and bursting with fresh lemon flavor. Softly baked with a subtle tang from lemon zest and juice, they’re filled with luscious lemon curd and finished with a sweet lemon glaze, making them a perfect treat for gatherings or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
Creaming 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
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: Whisk together the all-purpose flour, cornstarch, and salt in a medium bowl until well combined to ensure an even texture in your cookie dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is creamy and smooth. Then, add the fresh lemon zest, lemon juice, egg, and vanilla bean paste or extract, mixing thoroughly to incorporate all flavors.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Once done, cover the dough and chill it in the refrigerator for at least 3 hours to make it easier to handle and improve the cookie’s texture.
- Prepare Dough Balls: After chilling, roll the dough into small balls roughly 1 inch in diameter. Coat each ball in granulated sugar to add a sweet, crunchy exterior and place them evenly spaced on baking sheets lined with parchment paper.
- Create Thumbprints and Fill: Using your thumb or the back of a spoon, press into the center of each cookie ball to create a small well. Fill each indentation with about 1 teaspoon of lemon curd, being careful not to overfill.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, or until the edges turn a light golden color, indicating they are perfectly baked.
- Cool and Glaze: Allow the cookies to cool completely on a wire rack to firm up. Prepare the lemon icing by mixing confectioners’ sugar with fresh lemon juice until smooth. Drizzle this glaze over the cooled cookies for a bright, tangy finish.
Notes
- Chilling the dough is essential to prevent spreading and helps achieve the perfect thumbprint shape.
- You can substitute lemon curd with raspberry or apricot jam for a different twist.
- For stronger lemon flavor, zest two lemons instead of one.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure the butter is softened but not melted for the best creaming result.
