Lemon thumbprint cookies are a delightful dessert featuring buttery shortbread cookies filled with tangy lemon curd. With their melt-in-your-mouth texture and bright citrus flavor, these cookies are perfect for spring, tea parties, or holiday cookie trays.
Why You’ll Love This Recipe
- Combines buttery shortbread with the tangy brightness of lemon curd.
- Simple to make but looks elegant and impressive.
- Versatile for any occasion, from casual snacking to formal gatherings.
- Easily customizable with different fillings or flavor twists.
- A perfect balance of sweetness and tanginess.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cookies:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Salt
- Filling:
- Lemon curd (store-bought or homemade)
Directions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and gently reshape the indentations if needed.
- Allow the cookies to cool completely on the baking sheets.
- Fill with Lemon Curd:
- Once the cookies are cool, spoon a small amount of lemon curd into each indentation.
- Optional Decoration:
- Dust with powdered sugar for a beautiful finish.
- Serve:
- Enjoy immediately or store for later!
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Berry Twist: Use raspberry or blueberry jam instead of lemon curd.
- Coconut-Lemon: Add shredded coconut to the dough for extra flavor and texture.
- Almond Flavor: Substitute almond extract for vanilla in the dough.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the filled cookies.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfilled cookies for up to 3 months. Thaw and fill with lemon curd before serving.
- Reheating: Serve at room temperature; no reheating required.
FAQs
1. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days. Let it sit at room temperature for a few minutes before shaping and baking.
2. Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd is a convenient and delicious option.
3. How do I prevent the cookies from cracking?
Ensure the butter is at room temperature, and press gently when making the indentations.
4. Can I double the recipe?
Yes, this recipe doubles well for larger batches.
5. What’s the best way to make the indentations?
Use your thumb or the back of a small measuring spoon for a uniform shape.
6. How do I keep the cookies from spreading?
Chill the dough balls for 15 minutes before baking to help them hold their shape.
7. Can I add zest to the dough?
Yes, adding lemon zest to the dough enhances the citrus flavor.
8. How do I keep the filling from leaking?
Be careful not to overfill the indentations and let the cookies cool completely before filling.
9. Can I use a different filling?
Of course! Jam, caramel, or chocolate ganache are excellent alternatives.
10. Are these cookies good for gifting?
Yes, their elegant appearance and delicious flavor make them perfect for gifting.
Conclusion
Lemon thumbprint cookies are a timeless treat that combines buttery, melt-in-your-mouth shortbread with tangy lemon curd. These cookies are simple to make but deliver a big impression, whether you’re serving them at a party or indulging in a quiet moment with tea. Bake a batch today and savor the perfect harmony of sweet and citrusy flavors!
Print
Lemon Thumbprint Cookies
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Description
These Lemon Thumbprint Cookies are buttery, tender, and filled with a tangy lemon curd center. They’re a perfect balance of sweet and citrusy, making them a delightful treat for any occasion. Simple, elegant, and irresistible!
Ingredients
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
For the Lemon Curd (or use store-bought):
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons (28g) unsalted butter, softened
- 1 teaspoon lemon zest
Instructions
Make the Lemon Curd:
- In a small saucepan, whisk together the eggs, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
- Remove from heat and stir in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
Make the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to create an indentation in the center of each ball.
Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden. If the indentations puff up during baking, gently press them back down with the back of a spoon while the cookies are still warm. Allow the cookies to cool completely on the baking sheet.
Fill the Cookies:
- Once the cookies are cooled, fill each indentation with a small spoonful of lemon curd. Smooth the tops with the back of a spoon if needed.
Optional Finishing Touch:
- Dust the cookies with powdered sugar for a decorative finish.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- For an easier version, use store-bought lemon curd.