Lemon Thumbprint Cookies Recipe

Lemon Thumbprint Cookies Recipe

Ingredients

For the Cookie Dough:

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

For the Lemon Curd Filling:

• 1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 4 tablespoons (60 g) unsalted butter, cut into small pieces
• 1 teaspoon lemon zest

Instructions

Step 1: Prepare the Lemon Curd

1. In a medium saucepan, whisk together lemon juice, sugar, and eggs until smooth.
2. Place over medium-low heat and add the butter pieces. Stir continuously until the mixture thickens, about 8-10 minutes.
3. Remove from heat, stir in the lemon zest, and let it cool. Transfer to a jar or bowl and refrigerate until ready to use.

Step 2: Make the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the egg yolks and vanilla extract, mixing until well combined.
4. Gradually add the flour and salt, mixing until the dough comes together. Do not overmix.

Step 3: Shape the Cookies

1. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
2. Use your thumb or the back of a spoon to press an indentation into the center of each cookie.

Step 4: Bake the Cookies

1. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
2. Remove from the oven and use the back of a spoon to gently reshape the indentations if needed.
3. Allow the cookies to cool completely on a wire rack.

Step 5: Fill the Cookies

1. Spoon a small amount of the prepared lemon curd into each indentation.
2. Dust the cookies with powdered sugar for an elegant finish.

Serving

Serve the lemon thumbprint cookies fresh or store them in an airtight container in the refrigerator for up to 5 days. They make a perfect dessert or snack with tea or coffee.

Tips

• If you’re short on time, you can use store-bought lemon curd as a filling.
• To ensure even cookies, use a cookie scoop to measure out the dough.
• Chill the cookie dough for 15-20 minutes before shaping if it feels too soft.

These lemon thumbprint cookies are irresistibly buttery, sweet, and tangy—perfect for brightening