Lemon Thumbprint Cookies
These Lemon Thumbprint Cookies are bursting with bright citrus flavor and a creamy lemon curd center. Perfectly tender and buttery, they’re a delightful treat for any occasion!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar plus additional for rolling
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon extract
- 2.5 cups all-purpose flour sifted
- pinch salt
- lemon curd a jar, used for filling the thumbprints (less than half)
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of powdered sugar until light and fluffy, about 2-3 minutes.
Step 2: Add the Wet Ingredients
- Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract until well combined and smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together 2 ½ cups sifted all-purpose flour and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined without overmixing.
Step 4: Shape the Cookies
- Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in powdered sugar until fully coated, then place on prepared baking sheets spaced about 2 inches apart.
Step 5: Create the Thumbprint
- Using your thumb or a small measuring spoon, gently press into the center of each dough ball to create a well for the lemon curd.
Step 6: Fill with Lemon Curd
- Spoon a small amount of lemon curd into each thumbprint, being careful not to overfill to prevent bubbling over during baking.
Step 7: Bake and Cool
- Bake in the preheated oven for 12-15 minutes or until edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Mixer
- Baking Sheets
- Cookie Scoop
- Measuring Cups and Spoons
- Thumbprint Tool
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Freeze unbaked dough balls on a baking sheet, then store in a freezer bag for up to 3 months; bake from frozen adding a couple of extra minutes.
- Use fresh lemon zest instead of lemon extract for a more natural citrus flavor.
- Do not overmix after adding flour to keep cookies tender and avoid toughness.
- Store baked cookies in an airtight container in the refrigerator for up to one week.