Lemon Thumbprint Cookies
Calories: 7
Adjust Servings Here: 24 Cookies
Description
These lemon thumbprint cookies are a delightful blend of buttery, crumbly texture with a burst of tangy lemon flavor. The fresh lemon zest and juice in the dough pair perfectly with the smooth, creamy lemon curd filling. Each bite is a refreshing and indulgent treat, perfect for any lemon lover.
Ingredients
- 1 cup (227 g) Unsalted butter softened
- ¾ cup (90 g) Powdered sugar
- 2 large Egg yolks
- 1 tbsp Lemon juice freshly squeezed
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 2½ cups (315 g) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ cup (113 g) Lemon curd for filling and topping
- Powdered sugar for dusting
Instructions
- Prepare the Dough: Cream together the butter and powdered sugar until light and fluffy. Add the egg yolks, followed by lemon juice, zest, and vanilla extract, mixing until well combined.1 cup Unsalted butter, ¾ cup Powdered sugar, 2 large Egg yolks, 1 tbsp Lemon juice, 1 tbsp Lemon zest, 1 tsp Vanilla extract
- Dry ingredients: Whisk together the flour, baking powder, and salt. Gradually mix the dry and wet ingredients until a soft dough forms.2½ cups All-purpose flour, ½ tsp Baking powder, ¼ tsp Salt
- Chill the Dough: Chill the dough in the refrigerator until firm, at least an hour.
- Oven: Preheat the oven to 350°F /175°C and line a baking sheet with parchment paper.
- Shape the Cookies: Roll the chilled dough into small balls and place them on the prepared baking sheet. Use the back of a ½ inch or ¼ inch measuring spoon to press an indent into the center of each ball.
- Fill and Bake: Fill each indent with a small amount of lemon curd. Bake the cookies until the edges are lightly golden, about 12-14 minutes.½ cup Lemon curd
- Cool: While the cookies are still warm, top the centers with more lemon curd if necessary. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.Powdered sugar
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