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Bakery-Style Lemon Meltaway Thumbprint Cookies

Delightfully tender and buttery cookies with a zesty lemon curd filling, perfect for any gathering or quiet afternoon.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snacks
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is truly softened for better mixing.
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Filling and Dusting
  • 1/2-3/4 cup lemon curd Use as much as needed to fill each cookie.
  • to taste powdered sugar for dusting Dust around the edges of the cookies before serving.

Method
 

Preparation
  1. Cream the softened butter and granulated sugar together in a mixing bowl for 2-3 minutes until fluffy.
  2. Add the egg yolk and vanilla extract, mixing until smooth.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Refrigerate the dough for 20-30 minutes to thicken.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Roll the chilled dough into 1.5-2 tablespoon balls and place on a parchment-lined baking sheet.
  3. Gently press the center of each ball with your thumb or a measuring spoon to create a well.
  4. Fill each indentation with 1/2-1 teaspoon of lemon curd.
  5. Bake for 11-13 minutes, until the edges are pale golden.
  6. Allow cookies to cool for 2 minutes before dusting with powdered sugar.

Notes

For a brighter flavor, consider adding a sprinkle of lemon zest to the dough. Store in an airtight container for up to 4 days.