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Lemon Thumbprint Cookies

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These Lemon Thumbprint Cookies are the perfect combination of tart and sweet, with a refreshing lemon flavor. Soft, buttery cookies filled with homemade or store-bought lemon curd and topped with a tangy lemon glaze make these a delightful treat for any occasion

Ingredients

Scale

  1. For the Dough:

    • 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)

    For the Coating & Filling:

    • 1/2 cup (100g) granulated sugar

    • 1/2 cup (140g) homemade lemon curd or store-bought

    For the Icing:

    1. 1 cup (120g) confectioners’ sugar

    2. 2 tablespoons (30ml) fresh lemon juice

Instructions

  • Make the Dough:

    • In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside.

    • In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the butter and granulated sugar together on medium-high speed 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 down the sides and bottom of the bowl as needed.

    • Add dry ingredients to wet ingredients and mix on low speed until combined. The dough will be creamy. Cover and refrigerate for at least 3 hours, and up to 3 days.

  • Shape & Coat the Dough:

    • Place granulated sugar in a small bowl. Scoop cold dough (about 1 tablespoon per ball), roll into balls, then coat in granulated sugar. Place balls 2 inches apart on lined baking sheets.

  • Fill the Cookies:

    • Use your thumb to make an indentation in the center of each cookie dough ball. Fill each with 1/2 teaspoon of lemon curd.

  • Bake:

    • Preheat the oven to 350°F (177°C) while the cookies chill in the refrigerator.

    • Bake cookies for 12-13 minutes, or until edges appear set and lightly browned. Let cool for 5 minutes, then transfer to a wire rack.

 

  • Make the Icing:

    • In a small bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over cooled cookies and allow the icing to set for 30 minutes.

Notes

  • Be sure to chill the dough for at least 3 hours before baking to prevent the cookies from spreading too much during baking.

  • For the best flavor, homemade lemon curd is recommended, but store-bought works as well.

 

  • The cookies will stay fresh for up to a week in an airtight container.

Nutrition

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