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Lemon Thumbprints Recipe

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4.1 from 3 reviews

Lemon Thumbprints are delicate, buttery cookies with a tangy lemon curd center and a sweet lemon glaze on top. These soft and creamy cookies are perfect for any occasion and feature a bright citrus flavor that pairs wonderfully with their sweet, tender dough. Chilled before baking to maintain shape, they’re coated in sugar for a subtle crunch, filled with luscious lemon curd, and finished with a simple lemon glaze.

Ingredients

Dough

  • 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1 Tablespoon (8g) cornstarch
  • 1/4 teaspoon salt
  • 14 Tablespoons (200g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla bean paste (or vanilla extract)

Coating & Filling

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (140g) homemade lemon curd or store-bought

Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh lemon juice

Instructions

  1. Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside.
  2. Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add lemon zest, lemon juice, egg, and vanilla bean paste, beating on high speed until combined, about 1 minute. The mixture will look curdled but will smooth out when dry ingredients are added.
  3. Combine wet and dry ingredients: Scrape down the bowl sides, then add the flour mixture to the wet ingredients and mix on low speed until fully combined, forming a very creamy dough. Cover and refrigerate for at least 3 hours or up to 3 days to chill thoroughly.
  4. Prepare baking sheets: Line large baking sheets with parchment paper or silicone mats. Make sure there is space in the refrigerator to chill shaped cookies before baking.
  5. Shape and coat the dough: Place 1/2 cup granulated sugar in a small bowl. Scoop about 1 tablespoon of chilled dough and roll each into balls. Roll each dough ball in granulated sugar and space them about 2 inches apart on the prepared baking sheets.
  6. Indent and fill cookies: Use your thumb to make an indentation in the center of each sugar-coated dough ball. Fill each indentation with approximately 1/2 teaspoon of lemon curd.
  7. Preheat oven and chill cookies: Preheat the oven to 350°F (177°C). Place the baking sheets with unbaked cookies in the refrigerator while the oven heats to prevent spreading during baking.
  8. Bake the cookies: Once the oven is preheated, bake the cookies for 12–13 minutes or until the edges are set and just lightly browned. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Make the icing: In a small bowl, whisk together confectioners’ sugar and fresh lemon juice until smooth. Drizzle the glaze over cooled cookies using a spoon, fork, or squeeze bottle.
  10. Set the icing and store: Allow the icing to set at room temperature for about 30 minutes. Store the cookies covered at room temperature for up to 1 week, perfect for gifting or enjoying anytime.

Notes

  • Softened butter is key for creaming to get the right dough texture.
  • Chilling the dough for a minimum of 3 hours is essential to prevent cookies from spreading too much while baking.
  • If you don’t have vanilla bean paste, use vanilla extract as a substitute.
  • Homemade lemon curd enhances the flavor, but store-bought works fine as well.
  • The lemon glaze adds brightness and sweetness; don’t skip for best flavor and presentation.
  • Cookies will keep fresh for a week when stored in an airtight container at room temperature.

Find it online: https://bitezly.com/lemon-thumbprints-recipe/