Lemon Thumbprint Cookies
eatoplan
November 18, 2024
These Lemon Thumbprint Cookies are bright, buttery treats with a sunny citrus twist that’s perfect for any occasion. Made with a rich shortbread-style dough, each cookie is gently indented and baked to a delicate golden crisp before being filled with luscious lemon curd.
The creamy lemon center adds a burst of tangy sweetness that perfectly balances the cookie’s buttery base, while a dusting of powdered sugar adds a final elegant touch. Whether served with tea or shared during the holidays, these zesty cookies are sure to bring a little sunshine to your dessert tray.
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Ingredients:
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| 3ounces butter melted | |
| 4 egg yolks | |
| 2.5cups flour all-purpose | |
| 0.5cup granulated sugar | |
| 0.5teaspoon kosher salt | |
| 1cup lemon curd homemade, ( or purchased) | |
| 1tablespoon lemon juice fresh | |
| 1 lemon zest |
Directions
1.
Prepare the Dough
1. Preheat your oven to 350°F (175°C). | 2. Line two baking sheets with parchment paper and set aside. | 3. In a large mixing bowl, use a mixer to beat the butter and sugar until creamy and well combined. | 4. Add the egg yolks, lemon zest, lemon juice, and salt, and beat until smooth. | 5. Reduce the mixer to low speed and gradually add the flour, mixing until large moist clumps form. If needed, use your hands to gather the dough into one cohesive ball.
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2.
Shape the Cookies
1. Roll tablespoons of dough into small balls. | 2. Place the balls on the prepared baking sheets, spacing them about 1 inch apart. | 3. Use your thumb or the back of a small spoon to create a deep indentation in the center of each ball.
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3.
Bake the Cookies
Bake the cookies for 18–20 minutes, or until the bottoms are lightly golden and the cookies feel firm.
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4.
Add the Filling
Remove the cookies from the oven and immediately fill the indentations with lemon curd.
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5.
Finish and Serve
1. Allow the cookies to cool slightly, then sprinkle with confectioners’ sugar before serving. | 2. Enjoy these bright and zesty treats!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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