Description
Bright, zesty, and buttery, these Lemon Thumbprint Cookies are filled with tangy lemon curd and topped with a sweet lemon glaze—perfect for springtime baking or teatime treats! #lemoncookies #thumbprintcookies #springbaking
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 Tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 14 Tablespoons (200g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 cup (100g) granulated sugar (for coating)
- 1/2 cup (140g) homemade lemon curd or store-bought
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh lemon juice
Instructions
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until creamed, about 1 minute.
- Add lemon zest, lemon juice, egg, and vanilla bean paste. Beat on high speed until combined, about 1 minute. Scrape bowl as needed.
- Add dry ingredients to the wet and mix on low until combined. Dough will be creamy. Cover and refrigerate for at least 3 hours.
- Place 1/2 cup granulated sugar in a small bowl. Scoop cold dough (about 1 tbsp per ball), roll into balls, then coat in sugar. Place 2 inches apart on lined baking sheets.
- Make an indentation in each dough ball using your thumb and fill with 1/2 tsp lemon curd.
- Preheat oven to 350°F (177°C) while cookies chill. Bake for 12–13 minutes, or until edges are set and lightly browned.
- Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack.
- In a small bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over cooled cookies.
- Allow icing to set for 30 minutes before serving.
Notes
- Chilling the dough is essential for preventing spreading.
- You can make the dough up to 3 days in advance.
- Use high-quality lemon curd for best flavor.
- Cookies can be stored in an airtight container for up to 5 days.
- Freeze unbaked dough balls for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg