Zesty Lemon Thumbprint Cookies
Bright, buttery cookies filled with tangy lemon curd, perfect for gifting, tea parties, or a sweet treat after a long day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tablespoon fresh lemon zest
- 2 cups all-purpose flour
- Pinch of salt
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Mix in the egg yolks and lemon zest, ensuring everything is well incorporated.
- Gradually add the all-purpose flour and a pinch of salt. Mix until the dough comes together—it should be soft but not sticky.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spaced about 2 inches apart.
- Use your thumb or a teaspoon to gently press an indentation into the center of each cookie.
- Bake the cookies for 10-12 minutes, or until the edges are just lightly golden. They should still be soft to the touch.
- Once the cookies are cool enough to handle, spoon a small amount of lemon curd into each indentation.
- Dust the cookies with powdered sugar for a pretty finish (optional).
- Let the cookies cool completely on a wire rack before serving.
Notes
[‘Use fresh lemon zest for maximum flavor.’, ‘Chill the dough for 15-20 minutes if it feels too soft or sticky.’, ‘Ensure butter is softened but not melted to prevent cookies from spreading.’, ‘Homemade lemon curd adds extra freshness.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Fat: 6
- Carbohydrates: 13
- Protein: 1
Keywords: lemon cookies, thumbprint cookies, lemon curd, easy dessert, holiday baking