Description
These delightful Lemon Thumbprint Cookies feature a soft buttery base infused with fresh lemon zest and juice, filled with tangy lemon curd and finished with a sweet lemon glaze. Perfectly balanced between tart and sweet, these cookies are a refreshing treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 14 Tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
Coating and Filling
- 1/2 cup granulated sugar for coating
- 1/2 cup lemon curd
Lemon Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Mix Dry Ingredients: Whisk together all-purpose flour, cornstarch, and salt in a bowl until well combined to ensure even distribution of dry components.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until the mixture is creamy and light, creating the perfect base for the dough.
- Add Flavoring: Mix in the fresh lemon zest, fresh lemon juice, large egg, and vanilla bean paste or vanilla extract into the creamed butter and sugar until fully incorporated, adding bright citrus notes and rich flavor.
- Combine Ingredients and Chill Dough: Gradually add the whisked dry ingredients into the wet mixture and blend until just combined. Cover the dough and chill it in the refrigerator for at least 3 hours to firm up, which aids in shaping and enhances texture.
- Shape and Coat Cookies: Preheat the oven to 350°F (175°C). Roll the chilled dough into small balls, then coat each ball in granulated sugar. Arrange the sugar-coated balls evenly spaced on baking sheets lined with parchment paper.
- Create Indentations and Fill: Using your thumb or a rounded utensil, press into the center of each dough ball to create a deep well. Fill each indentation generously with lemon curd, ensuring a luscious citrus filling.
- Bake Cookies: Bake the prepared cookies at 350°F for 12 to 13 minutes, or until the edges are lightly golden, indicating they are perfectly baked without overcooking.
- Cool and Glaze: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the cookies with a lemon icing made by mixing confectioners’ sugar and fresh lemon juice until smooth, adding a sweet and tangy finishing touch.
Notes
- Chilling the dough for at least 3 hours is crucial to maintain the shape of the cookies during baking.
- Use fresh lemon zest and juice for the best bright citrus flavor in both the dough and icing.
- When pressing the thumbprint indentation, avoid going too deep so the cookies hold their structure during baking.
- If lemon curd is unavailable, homemade lemon curd or another fruit jam can be used as a filling alternative.
- Let cookies cool completely before adding the icing to prevent it from melting and running off.
