These lemon thumbprint cookies bring a burst of sunshine to any cookie platter! Buttery shortbread meets tangy lemon curd in perfect harmony.
I love how simple these are to make, yet they look like you spent hours in the kitchen (win-win, right?).
And if you’re feeling extra indulgent, a light dusting of powdered sugar on top takes them to another level.
Trust me, these cookies will disappear fast!
Why You’ll Love These Lemon Thumbprint Cookies
Bright Citrus Taste: The fresh lemon zest and lemon curd filling give these cookies a delightful, tangy taste.
Simple Yet Elegant: With just a few basic ingredients, these cookies deliver a sophisticated look and feel. They’re perfect for impressing guests at parties or gatherings.
Fun to Make: Shaping the dough and creating the thumbprint wells adds a hands-on, enjoyable element to baking.
Gift-Worthy: These cookies maintain their shape and texture beautifully. They’re ideal for holiday cookie exchanges, care packages, or thoughtful homemade gifts.
Ingredients
- Lemon Curd: It creates the vibrant filling in these thumbprint cookies.
- Unsalted Butter: The foundation of the cookie dough provides richness and tender texture when creamed with sugar. Using unsalted butter allows precise control of the salt content.
- Granulated Sugar: It creams with butter to create structure and sweetness.
- Egg Yolk: It adds richness and helps bind the cookie dough together.
- Vanilla Extract: It adds depth and warmth to the cookie base, complementing the bright lemon notes.
- Lemon Zest: The aromatic outer peel of the lemon contains essential oils. It provides an intense citrus flavor without additional moisture.
- All-Purpose Flour: The primary structure-builder in the cookie dough.
- Salt: It balances sweetness and brings out the buttery and citrus notes in the cookies.
- Powdered Sugar: This fine-textured sugar creates an elegant, snow-like dusting on the finished cookies.
How to Make Lemon Thumbprint Cookies
These cookies are so impressive, but trust me, they’re so easy to make.
1. CREAM the butter and sugar until light and fluffy, about 2-3 minutes. Mix in the egg yolk, vanilla, and lemon zest until combined.
2. MIX in the flour and salt gradually until a soft dough forms.
3. CHILL the dough by shaping it into a ball, wrapping in plastic, and refrigerating for 1 hour.
4. PREHEAT the oven to 350°F and line baking sheets with parchment or silicone mats.
5. ROLL the dough into 1-inch balls and place 2 inches apart on baking sheets. Press a well into each ball with your thumb or a teaspoon.
6. BAKE for 10 minutes, then gently press the centers again if needed.
7. FILL the wells with lemon curd (about 1/2 teaspoon each) and bake for another 5-7 minutes until edges are golden.
8. COOL the cookies on the baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Tips for the Best Lemon Thumbprint Cookies
For truly irresistible cookies, follow these easy tips.
- Go the homemade route. For a fresher, more flavorful filling, make your own lemon curd. Strain for smoothness and let it cool before using.
- Press them twice. If the wells puff up while baking, gently press them again right after removing them from the oven to maintain space for the filling.
- Don’t overfill! Use about 1/2 teaspoon of lemon curd per cookie to avoid overflow during baking.
- Get a step ahead. You can prepare the dough and refrigerate it for up to 2 days or freeze it for up to 1 month. Thaw the frozen dough in the fridge overnight before shaping and baking.
- Try tasty variations. Experiment with different fillings like raspberry jam or strawberry preserves for a fruity twist. Or drizzle with white chocolate for added sweetness.
How to Store
To keep your cookies fresh after baking, follow these simple steps.
To Store: Place the baked cookies in an air-tight container and refrigerate for up to a week. If stacking, separate layers with parchment paper to prevent sticking.
To Freeze: Freeze the unfilled cookies by placing them on a tray until firm. Transfer to a freezer-safe container for up to 2-3 months. When ready to use, thaw in the fridge, then fill with the lemon curd before serving.
Lemon Thumbprint Cookies
24
servings15
minutes17
minutes142
kcalThese lemon thumbprint cookies are buttery, tender, and filled with a bright, tangy lemon curd for the perfect balance of sweetness and zest. You’ll love them!
Ingredients
- For the Cookies:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
Zest of 1 large lemon
2 cups all-purpose flour
1/4 teaspoon salt
- For the Filling:
1/2 cup lemon curd (store-bought or homemade)
Optional Topping:
Powdered sugar for dusting
Instructions
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Add the egg yolk, vanilla extract, and lemon zest, mixing until combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (this helps prevent spreading during baking).
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, gently press into the center of each ball to create a small well.
- Bake in the preheated oven for 10 minutes. Remove the cookies from the oven and, if needed, gently press the centers again to reinforce the wells.
- Spoon about 1/2 teaspoon of lemon curd into each well. Return the cookies to the oven and bake for an additional 5-7 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As an option, dust with powdered sugar before serving for an extra touch of sweetness.
Notes
- If you have time, making your own lemon curd can enhance the flavor.
- If the wells puff up while baking, gently press them again right after removing them from the oven to maintain space for the filling.
- You can freeze the unbaked cookie dough balls for later or freeze baked cookies without filling for up to 3 months.
