Delicate, buttery, and bursting with zesty lemon flavor, lemon thumbprint cookies are the perfect combination of a tender cookie base and a sweet-tart lemon filling. Whether you’re hosting a tea party or looking for a delightful homemade treat, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
- Easy to make: Perfect for bakers of all levels, these cookies come together quickly with simple ingredients.
- Refreshing flavor: The bright citrusy lemon filling is a delightful contrast to the buttery cookie.
- Versatile: Great for any occasion, from holidays to casual afternoon snacks.
- Kid-friendly: Little ones will enjoy helping press the thumbprint and fill the cookies!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Lemon juice
- Lemon zest
- Powdered sugar
- Vanilla extract
- A pinch of salt
Directions
- Prepare the dough: In a mixing bowl, cream the butter and sugar together until light and fluffy. Add vanilla extract, lemon zest, and salt. Gradually incorporate the flour until the dough forms.
- Shape the cookies: Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make the thumbprints: Use your thumb or the back of a spoon to create an indent in the center of each ball.
- Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until lightly golden around the edges.
- Prepare the lemon filling: While the cookies bake, whisk together powdered sugar, fresh lemon juice, and more lemon zest for a smooth, bright glaze.
- Fill and cool: Once baked and slightly cooled, spoon the lemon filling into the indents of each cookie. Let the glaze set before serving.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation time: 15 minutes
- Cooking time: 12 minutes
Variations
- Citrus swaps: Try orange or lime juice and zest for a twist on the flavor.
- Gluten-free option: Use a 1:1 gluten-free flour substitute for a gluten-free version.
- Jam-filled cookies: Replace the lemon glaze with your favorite fruit jam for a classic thumbprint cookie.
- Almond flair: Add almond extract to the cookie dough for a nutty flavor.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Store baked cookies without filling in a freezer-safe bag for up to 3 months. Add the lemon filling after thawing.
- Reheating: These cookies are best served fresh, but you can briefly warm them in the microwave for 5-10 seconds if desired.
FAQs
1. Can I use bottled lemon juice?
Yes, but fresh lemon juice provides a brighter and more authentic flavor.
2. How do I prevent the cookies from spreading too much?
Chill the dough for 20-30 minutes before baking to help maintain their shape.
3. Can I make the dough ahead of time?
Absolutely! Store the dough in the refrigerator for up to 48 hours before baking.
4. What if my thumbprints close up during baking?
Gently press the indents again immediately after removing the cookies from the oven.
5. Can I make these cookies vegan?
Yes, substitute vegan butter and use a plant-based powdered sugar for the filling.
6. Do I have to use parchment paper?
While not required, parchment paper prevents sticking and makes cleanup easier.
7. What other fillings work well for these cookies?
Try chocolate ganache, caramel, or fruit preserves as alternative fillings.
8. How do I zest a lemon without a zester?
Use a fine grater or the small side of a box grater, being careful not to grate into the bitter white pith.
9. Why is my lemon filling too runny?
Add more powdered sugar to thicken it to your desired consistency.
10. Can I double the recipe?
Yes, this recipe can easily be doubled or halved to fit your needs.
Conclusion
Lemon thumbprint cookies are a simple yet sophisticated treat that brings a pop of bright, citrusy flavor to any occasion. With their buttery texture and tangy glaze, they’re sure to become a favorite in your dessert repertoire. Whether you’re baking for a party or indulging in a cozy snack, these cookies are a crowd-pleaser that you’ll come back to time and time again.
PrintLemon Thumbprint Cookies
These Lemon Thumbprint Cookies are soft, buttery, and filled with a zesty lemon curd center. Perfect for tea parties, holidays, or a sweet citrusy treat anytime! With their melt-in-your-mouth texture and bright lemon flavor, they’re guaranteed to impress.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
For the Lemon Curd:
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons (28g) unsalted butter, softened
- 1 teaspoon lemon zest
Instructions
Make the Lemon Curd:
- In a small saucepan, whisk together the eggs, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
- Remove from heat and stir in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
Make the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until creamy. Add the egg yolks and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until a dough forms.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Bake for 10–12 minutes or until edges are lightly golden. Remove from the oven and allow to cool slightly.
Assemble the Cookies:
- Once the cookies are cooled, fill each indentation with chilled lemon curd using a spoon or piping bag.
- Optional: Dust with powdered sugar for a decorative finish.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- You can use store-bought lemon curd for a quicker option.