Craving a zesty and delightful treat? These Lemon Thumbprint Cookies are perfect for satisfying your sweet tooth.
With a buttery cookie base filled with tangy lemon curd and topped with a sweet glaze, they’re a delightful addition to any dessert spread.
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Thumbprint cookies are one of my all time favorite cookies. It’s partly because of the buttery almost shortbread cookie part and the fun and fruity filling.
How to Make Lemon Thumbprint Cookies
This recipe makes 2 dozen cookies, perfect for sharing or enjoying all by yourself! Of course, there are a few items that make this recipe easier. This hand mixer is a great option. I have this and use it frequently for cookies, cupcakes, and other times when I don’t want to drag the stand mixer out. A good set of measuring cups is always a must, as is a nice set of bakeware. Parchment paper helps your cookies from getting too browned and sticking.
Ingredients
For the Cookies:
- 1 cup butter, softened
- 1 large egg, at room temp
- 1 large egg yolk, at room temp
- 1 1/2 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup lemon curd
For the Glaze: (optional)
- 1 cup powdered sugar
- 2 tbsp butter, softened
- 1/4 tsp vanilla extract
- 1 to 2 tbsp milk, at room temperature
Instructions
Step 1: Start by lining a cookie sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
Step 2: In a large bowl, cream together the softened butter and granulated sugar using a hand mixer on medium speed until well combined. Mix in the egg and egg yolk until fully incorporated. Add the vanilla extract and continue to cream the mixture with the hand mixer on medium speed until it becomes light and fluffy.
Step 3: Add the flour and salt to the bowl. Using the hand mixer, start on a slow speed to prevent flour from flying all over, then move to medium speed until the flour is fully combined.
Step 4: Roll the cookie dough into 1-inch balls and place them on the lined cookie sheet. Use your thumb, index finger, or the back of a tablespoon measuring spoon to make a small indent in each cookie dough ball.
Step 5: Place the cookie sheet in the fridge to chill for 30 minutes. This helps the cookies hold their shape while baking.
Step 6: Preheat your oven to 350°F during the last 10 minutes of chilling.
Step 7: Bake the cookies for 10 minutes.
Step 8: Remove the cookies from the oven. If any of the indentations have filled in, carefully remake the indents for the lemon curd. Use the back of a spoon for this.
Step 9: Place 1/2 tsp to 1 tsp of lemon curd in the indentations of each cookie.
Step 10: Return the cookie sheet to the oven and bake for another 6 to 8 minutes, or until the bottom of the cookies are a light golden brown. Remove the cookies from the oven and allow them to cool completely before glazing.
Make the Glaze
While the cookies finish baking, clean the hand mixer whisks. In a medium-sized bowl, mix the powdered sugar, softened butter, vanilla extract, and milk until you achieve a smooth glaze consistency. Set the glaze aside.
Once the cookies are cool, drizzle the glaze on top of each cookie using a spoon or squeeze bottle.
Enjoy these delightful Lemon Thumbprint Cookies as a refreshing treat for any occasion.
We skipped the glaze, and zested a little fresh lemon over our cookies. This add so much brightness and tang to the cookies.
Tips for Perfect Lemon Thumbprint Cookies
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the best texture.
- Chill the Dough: Chilling the dough helps the cookies maintain their shape while baking.
- Reform Indents: If the indents fill in during baking, don’t hesitate to reform them while the cookies are still warm.
Lemon Thumbprint Cookies Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you want to keep them longer, store them in the refrigerator for up to a week. Just make sure to bring them to room temperature before serving for the best taste and texture.
- Freezing: These cookies also freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature before serving.
Variations
- Different Fillings: Swap out the lemon curd for other fruit curds or jams, such as raspberry, strawberry, or apricot, to create a variety of flavors. Lingonberry Thumbprint cookies are especially good.
- Citrus Zest: Add a teaspoon of lemon zest to the cookie dough for an extra burst of citrus flavor.
- Nutty Twist: Sprinkle chopped nuts like almonds or pistachios on top of the glaze for added texture and flavor.
Serving Suggestions
- Tea Time: These cookies pair wonderfully with a hot cup of tea, making them a perfect treat for afternoon tea parties.
- Dessert Platter: Include them in a dessert platter alongside other cookies like Snowball Cookies and treats for a diverse and delicious spread.
- Gifting: Package them in a decorative box or tin for a lovely homemade gift.
Troubleshooting Lemon Thumbprint Cookies
- Cookies Spreading Too Much: If your cookies spread too much while baking, make sure the dough is well-chilled before baking. You can also try adding a bit more flour to the dough.
- Indentations Disappearing: Reform the indents immediately after the first bake while the cookies are still warm to ensure there’s enough space for the lemon curd.
- Too Dark: If your cookies are getting too dark, try turning the oven temperature down about 25 degrees. If they’re still too dark, you may need to cover your cookies with foil while baking.