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Lemon Thumbprint Cookies Recipe

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Lemon Thumbprint Cookies are a perfect blend of buttery cookies and a tangy homemade lemon curd filling. These delightful treats are made with ingredients like unsalted butter, fresh lemon juice, and egg yolks, offering a sweet and zesty flavor that’s perfect for any occasion. Keywords: Lemon thumbprint cookies recipe, easy lemon curd cookies, citrus-filled cookies.

Ingredients

Scale
  • For the Cookie Dough:
    • 1 cup (2 sticks) unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1 large egg yolk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract (optional)
    • Zest of 1 lemon (finely grated)
    • 2 cups all-purpose flour
    • 1/4 teaspoon salt
    • Powdered sugar (for dusting, optional)
  • For the Lemon Curd:
    • 1/2 cup fresh lemon juice (about 2 lemons)
    • Zest of 2 lemons
    • 3/4 cup granulated sugar
    • 4 large egg yolks
    • 6 tablespoons unsalted butter, cut into small cubes

Instructions

  • Make the Cookie Dough:
    • Preheat oven to 350°F (175°C).
    • In a bowl, cream together softened butter and granulated sugar until light and fluffy.
    • Beat in the egg yolk, vanilla extract, almond extract (if using), and lemon zest.
    • Gradually add the flour and salt, mixing until just combined.
    • Roll dough into 1-inch balls and place on a baking sheet. Use your thumb or a spoon to make an indentation in the center of each ball.
  • Make the Lemon Curd:
    • In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and egg yolks.
    • Place over a simmering pot of water (double boiler) and stir constantly.
    • Add butter cubes gradually and cook until the mixture thickens, about 10 minutes.
    • Remove from heat and let cool slightly.
  • Assemble and Bake:
    • Spoon a small amount of lemon curd into each indentation.
    • Bake cookies for 12-14 minutes, until edges are lightly golden.
    • Cool on a wire rack and dust with powdered sugar if desired.

Notes

  • Store extra lemon curd in an airtight container in the fridge for up to one week.
  • You can prepare the lemon curd ahead of time and refrigerate it until you're ready to fill the cookies.
  • These cookies can be frozen for up to 3 months without the curd.

Nutrition

Find it online: https://avarecipes.com/lemon-thumbprint-cookies-recipe/