Go Back

Lemon Thumbprint Cookies

Delightful cookies filled with zesty lemon curd that evoke warm summer memories, perfect for family gatherings or cozy afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature.
  • ⅔ cup granulated sugar Can substitute with sugar alternatives if desired.
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ tsp salt
For the Filling
  • ½ cup lemon curd Store-bought or homemade.
Optional
  • Powdered sugar, for dusting Use as desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Add the egg yolks and vanilla extract into the bowl, stirring gently until everything comes together.
  4. Gradually mix in the flour and salt until a soft dough forms.
  5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
  6. Use your thumb or the back of a spoon to press an indentation in the center of each cookie.
  7. Spoon about ½ teaspoon of lemon curd into each indentation.
Baking
  1. Bake in the oven for 12 to 14 minutes, until the edges are lightly golden.
  2. Let your cookies cool on the pan for a few minutes before transferring them to a wire rack.
  3. Dust the cooled cookies with powdered sugar before serving if desired.

Notes

Store in an airtight container at room temperature for about a week. You can freeze them for up to three months with parchment paper between each cookie. Ensure not to skip the cooling step for the best texture.