Description
Lemon Thumbprint Cookies are buttery shortbread-style cookies filled with bright, tangy lemon curd. They’re perfect for spring gatherings or as a refreshing tea-time treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup lemon curd (store-bought or homemade)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolk, vanilla, and salt until well combined.
- Gradually add the flour and mix until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of lemon curd.
- Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Chill the dough for 20 minutes if it becomes too soft to shape easily.
- Store cookies in an airtight container in the fridge for up to 5 days.
- Let lemon curd come to room temperature before filling to prevent overbaking.