Luscious Lemon Thumbprint Cookies

Table of Contents

These melt-in-your-mouth, buttery cookies with a zesty, citrusy touch are the ideal lemon thumbprint cookies. These cookies, filled with lemon curd or lemon glaze, are a tasty way to add some color to your dessert table. To make them, follow these steps!

Components:

Regarding the cookie dough:

One and a half cups of all-purpose flour
Half a teaspoon baking powder
1/4 teaspoon of salt
Half a cup of softened unsalted butter
Half a cup of sugar, granulated
A single big egg yolk
One tablespoon of fresh lemon zest (from around one lemon)
One teaspoon of vanilla cream
Fresh lemon juice, 1 tablespoon

Regarding the Lemon Filling:

1/4 cup homemade or store-bought lemon curd
An alternative is lemon glaze, which is created with lemon juice, powdered sugar, and a small amount of milk.

Not required for garnish:

Sugar powder, for dusting

Directions:

1. Prepare the dough for cookies:

Mix the baking powder, salt, and all-purpose flour in a medium-sized bowl.
Cream the granulated sugar and softened butter until light and creamy in a different large bowl. Using an electric mixer, this should take two to three minutes.
Mix the butter mixture with the egg yolk, lemon zest, lemon juice, and vanilla extract.
Mix the dry ingredients into the wet ones just until they are incorporated, then add them gradually. The dough should have a tiny stickiness and be soft.

2. Allow the dough to cool:

Refrigerate the dough for approximately half an hour after wrapping it in plastic wrap. By doing this, the dough becomes more solid and easier to form into cookies.

3. Mold the cookies:

Put parchment paper on a baking pan and preheat the oven to 350°F (175°C).
Form the dough into 1-inch balls and arrange them, about 2 inches apart, on the baking sheet that has been prepared.
Make an indentation in the middle of each cookie with your thumb or the back of a spoon.

4. Prepare the cookies:

For 10 to 12 minutes, or until the edges are just starting to turn brown, bake the cookies.
Take them out of the oven after baking and let them cool on the baking sheet for about five minutes before moving them to a wire rack to finish cooling.

Fifth, complete the thumbprints:

Fill the thumbprint indentations with lemon curd (or your own lemon glaze) when the cookies have cooled fully.
Using a spoon or tiny piping bag, pour the lemon glaze into the thumbprints if using.

6. A choice of garnish:

Add powdered sugar to the cooled cookies for a decorative finish and a little more sweetness.

7. Present and Savor:

Savor these delicious lemon thumbprint cookies as a cool accompaniment to any dessert table or with a cup of tea or coffee!

Advice:

Make Ahead: You may make the cookie dough ahead of time and keep it in the fridge for up to two days. The dough can also be frozen for up to a month.
Lemon Curd: Before stuffing the cookies, make sure the homemade lemon curd has chilled fully.
Storage: Keep any remaining cookies for up to five days in an airtight container. The cookies will stay moist thanks to the lemon curd.