Lemon Thumbprint Cookies Recipe
Bright, buttery cookies filled with tangy lemon curd centers.Perfect for holidays, tea time, or everyday sweet cravings.Soft, melt-in-your-mouth texture with a refreshing citrus finish.Simple, elegant, and always crowd-pleasing.
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tbsp lemon zest
- ½ cup lemon curd for filling
- Powdered sugar for optional dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy, then mix in egg yolks, vanilla, and lemon zest.
- Add flour and salt, mixing until dough forms.
- Roll dough into small balls and place on baking sheet.
- Press thumb gently into center of each cookie to form an indent.
- Fill each indent with lemon curd.
- Bake 10–12 minutes until edges are lightly golden.
- Cool completely before serving and dust with powdered sugar if desired.
Notes
- Chill the dough briefly if it becomes too soft to handle.
- Do not overfill centers to prevent spilling during baking.
- Store cookies in an airtight container for up to 4 days.
- Fresh lemon zest enhances flavor significantly.