Fresh Lemon Thumbprint Cookies
Bright and buttery lemon thumbprint cookies with a homemade lemon curd filling, perfect for summer baking and gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 large lemon
- 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- Powdered sugar for dusting (optional)
- Fresh lemon zest for garnish (optional)
Instructions
- Take butter and egg out of the fridge about 30 minutes before starting to reach room temperature. Zest and juice the lemons.
- In a large bowl, cream 1 cup softened butter with 2/3 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Beat in 1 large egg and 1 1/2 teaspoons vanilla extract until just combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/4 teaspoon salt, and the zest of 1 lemon. Gradually add to the wet mixture, mixing on low speed until just combined.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- While dough chills, combine 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1/2 cup granulated sugar, and 2 egg yolks in a small saucepan. Cook over low heat, whisking constantly until thickened (5-7 minutes). Remove from heat and stir in 2 tablespoons butter until smooth. Let cool to room temperature.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll chilled dough into 1-inch balls and place 2 inches apart on the sheet. Press an indentation into the center of each ball with thumb or small spoon.
- Spoon about 1 teaspoon of cooled lemon filling into each indentation.
- Bake for 12-15 minutes until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
- Once cool, dust with powdered sugar and sprinkle with extra lemon zest if desired.
Notes
Chill the dough to prevent spreading and maintain shape. Cook lemon filling gently to avoid scrambling eggs. Use fresh lemons for best flavor. Dough can be prepared and refrigerated up to 24 hours before baking. Lemon filling should be thick and cooled before filling cookies. For vegan version, use dairy-free butter and flax egg; use vegan lemon curd recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
Keywords: lemon cookies, thumbprint cookies, lemon curd, summer baking, easy cookies, citrus dessert