LEMON THUMBPRINT COOKIES
Bright, buttery, and bursting with citrusy goodness—these Lemon Thumbprint Cookies are little bites of sunshine! With a soft, melt-in-your-mouth cookie base and a luscious lemon curd center, they’re the perfect treat for lemon lovers. Whether you’re making them for a special occasion, a weekend baking session, or just because (which is totally valid!), these cookies will bring a smile to your face.
Why You’ll Love Lemon Thumbprint Cookies
Perfectly Balanced Buttery, soft cookies with a tangy-sweet lemon filling—perfection!
Simple Ingredients Made with pantry staples, no fancy ingredients needed.
Easy to Make No complicated steps—just mix, bake, and fill.
Customizable Swap the lemon curd for raspberry jam, Nutella, or even caramel.
Crowd-Pleasing A guaranteed hit for cookie lovers and lemon fans alike!
Ingredients
Ingredients in Lemon Thumbprint Cookies
Butter The key to that rich, melt-in-your-mouth texture.
Sugar Adds the perfect amount of sweetness to balance the lemon.
Egg Yolk Helps create a tender, soft cookie.
Vanilla Extract Enhances the overall flavor with a warm sweetness.
Flour Gives the cookies structure while keeping them light.
Salt Just a pinch to bring out all the flavors.
Lemon Zest Adds a fresh citrusy aroma.
Lemon Curd The star of the show—tangy, smooth, and irresistible!
Instructions
Preheat Your Oven Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter & Sugar In a large bowl, beat the butter and sugar together until light and fluffy. This creates a soft, delicate cookie base.
Add Egg Yolk & Vanilla Mix in the egg yolk, vanilla extract, and lemon zest, blending until smooth.
Incorporate Dry Ingredients Gradually add the flour and salt, stirring until a soft dough forms. Don’t overmix!
Shape the Cookies Roll the dough into small balls and place them on the baking sheet. Gently press your thumb (or a spoon) into the center of each cookie to create an indentation.
Bake to Perfection Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and let cool for a few minutes.
Fill with Lemon Curd Once the cookies have cooled slightly, spoon lemon curd into the center of each cookie.
Serve & Enjoy Let the cookies cool completely before serving (if you can wait that long!).
Nutrition Facts
Servings 24 cookies
Calories per serving 120
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Preparation Time
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
How to Serve Lemon Thumbprint Cookies
- With a cup of tea or coffee for an afternoon treat.
- Drizzled with powdered sugar for a bakery-style touch.
- Chilled in the fridge for a refreshing, cool bite.
- Paired with vanilla ice cream for a decadent dessert.
- Gift-wrapped in a tin—they make the perfect homemade present!
Additional Tips
- Chill the dough for 15 minutes before baking for even better texture.
- Use store-bought or homemade lemon curd—both work beautifully.
- Refrigerate leftovers to keep the lemon curd fresh.
- Try other fillings like raspberry jam, apricot preserves, or chocolate ganache.
- Make ahead by freezing the unfilled cookies and adding the lemon curd before serving.
FAQ’s
1. Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour substitute for the best results.
2. Can I use lemon juice instead of lemon zest?
Lemon zest gives the best flavor, but a tiny splash of lemon juice can work in a pinch.
3. How do I store these cookies?
Keep them in an airtight container in the fridge for up to 5 days.
4. Can I freeze lemon thumbprint cookies?
Yes! Freeze the baked cookies without the curd, then add the filling when ready to serve.
5. What if my cookies spread too much?
Chilling the dough before baking helps prevent excessive spreading.
6. Can I use a different citrus curd?
Absolutely! Try lime, orange, or even passion fruit curd.
7. Do I have to use egg yolk?
The egg yolk gives richness, but you can try an egg substitute if needed.
8. How much lemon curd should I add?
A teaspoon per cookie is usually perfect!
9. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
10. Why did my thumbprint disappear during baking?
If the dough is too soft, the indentations may puff up. Try re-pressing them gently after baking.
Conclusion
These Lemon Thumbprint Cookies are pure sunshine in a bite—buttery, tangy, and impossible to resist. Whether you’re a citrus lover or just looking for a simple yet elegant treat, this recipe is a must-try. So go ahead, bake a batch, and enjoy every delightful, zesty bite!
PrintLEMON THUMBPRINT COOKIES
These Lemon Thumbprint Cookies are soft, buttery, and filled with a tangy lemon curd center. A perfect combination of sweet and citrusy, they make a delightful treat for any occasion!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
**For the Cookies:**
– 200g unsalted butter, softened
– 100g granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 250g all-purpose flour
– 1/4 teaspoon salt
– Zest of 1 lemon
**For the Lemon Filling:**
– 120g lemon curd (store-bought or homemade)
**For Dusting (Optional):**
– Powdered sugar for dusting
Instructions
1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Add egg yolk, vanilla extract, and lemon zest. Mix until combined.
4. Gradually add flour and salt, mixing until a soft dough forms.
5. Roll the dough into small balls (about 20g each) and place them on the prepared baking sheet.
6. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
7. Fill each indentation with about 1/2 teaspoon of lemon curd.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Dust with powdered sugar before serving if desired.
Notes
For a stronger lemon flavor, add 1/2 teaspoon of lemon extract to the dough. If the dough is too soft to handle, chill it in the refrigerator for 15 minutes before rolling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
