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Lemon Thumbprint Cookies are tender, shortbread-style cookies made by hand—no mixer wanted—with a mixture of flour, cornstarch, two sugars, chilly butter, lemon zest, egg yolks, and vanilla. The chilled dough is rolled into balls, coated in granulated sugar, baked till evenly golden, then crammed with lemon curd. These buttery cookies have a crisp sugary outdoors and a tender and tender inside.
Lemon Sugar Cookies Crammed with Lemon Curd are good for Spring, Easter, and even Christmas!
These Lemon Thumbprint Cookies are like little bursts of sunshine! Their delicate, buttery texture, just like my almond and hazelnut shortbread cookies, pairs completely with the refreshing, vibrant lemon taste in each chew. I really like making these cookies crammed with zesty lemon curd for spring and Easter celebrations—and I wouldn’t thoughts including them to my Christmas cookie lineup, both! And when you’re into enjoyable, distinctive cookies, don’t miss my crème brûlée cookies—simply as particular and simply as scrumptious.
Ingredient Notes
- All-purpose flour: Use spoon-and-level methodology to measure utilizing measuring cups for accuracy—an excessive amount of could make the dough dry.
- Cornstarch: Non-obligatory however softens the feel and provides a slight melt-in-your-mouth really feel.
- Salt: Balances sweetness and enhances lemon taste—don’t skip it.
- Powdered sugar: Dissolves simply, making the dough easy with out creaming.
- White granulated sugar: Provides construction and refined crispness to the cookies.
- Lemon zest: Use recent zest and keep away from the bitter white pith for the brightest citrus taste.
- Unsalted butter: Maintain it chilly—lower into cubes to make rubbing into the dry components simpler.
- Egg yolks: Bind the dough and add richness; save the whites for an additional use.
- Vanilla extract: Enhances the lemon superbly.
- White granulated sugar: Roll cookie dough on this earlier than baking for a crisp, sparkly exterior.
- Lemon curd: I used high-quality store-bought, however home made will style even more energizing (I’ll put up my very own model of home made lemon curd quickly!)
- Tip: The picture under exhibits all components you want. Take a screenshot and add to your buying checklist:
How you can Make Lemon Thumbprint Cookies
Put together dry components: I began by sifting the flour, cornstarch, and powdered sugar into a giant bowl. Then I tossed within the granulated sugar and lemon zest and gave all of it combine.
Add butter: Subsequent, I added the chilly, cubed butter and used my fingertips to rub it into the dry components till the combination seemed like high quality breadcrumbs. It takes a couple of minutes, nevertheless it’s completely price it for that good cookie texture.
Add yolks and vanilla and chill the cookie dough within the fridge: I whisked the yolks with a fork, added them and the vanilla to the bowl, then used a butter knife to chop all the things collectively. As soon as it began holding, I introduced it right into a easy ball with my fingers. Wrapped it up comfortable and let it chill within the fridge for an hour. As soon as chilled, I preheated the oven to 350ºF, lined two baking sheets, and arrange a shallow bowl of sugar for rolling.
Form the cookies and bake: As soon as chilled, I preheated the oven to 350ºF, lined two baking sheets with parchment, and poured some sugar right into a shallow bowl for rolling. Then I portioned out the dough into tablespoon-sized balls (slightly below 1 ounce (or 21 grams) every when you’re feeling exact), rolled them in sugar like tiny snowballs, and spaced them out on the trays.
Fill with lemon curd: I baked them for about 12 minutes, simply till the perimeters turned a tender golden colour. Proper out of the oven, I pressed a little bit effectively into every cookie—thumb or wood spoon deal with, your selection. Lastly, I stuffed these buttery craters with lemon curd and allow them to cool fully on a wire rack. And sure, I’ll have eaten one heat. For science.
Ideas for Success
- Be sure you correctly measure your flour by fluffing it up then spoon it right into a measuring cup and degree the highest.
- The cornstarch is optionally available however including it’ll assist in the direction of attaining a tender texture.
- To sweeten these cookies we use each powdered sugar and granulated sugar. As we aren’t beating the butter and sugar in a stand mixer we used the next proportion of powdered sugar as a result of it dissolves and is distributed simply when the butter is rubbed in. Rubbing the butter into the opposite components is a technique that makes these cookies extra shortbread like in texture.
- I examined these Lemon Thumbprint Cookies by rolling them powdered sugar and in addition one other batch in granulated sugar. I discovered that the cookies rolled in powdered sugar didn’t actually give us the crinkle-cookie impact we have been hoping for therefore rolling in granulated sugar gave the perfect outcomes. Our style testers LOVED that these cookies had a crunchy sugar outer coating and stated they have been the perfect lemon cookies they’ve ever eaten. Excessive reward certainly!
- I used store-bought lemon curd for these cookies however you would in fact make your individual and use that as an alternative. Actually, I’ve my very own recipe for home made lemon curd arising quickly on the web site! Alternatively, these cookies could possibly be crammed with one thing like a lime curd or any taste of jam.
- I used some white and yellow edible violas to brighten these cute little cookies however that’s solely optionally available!
Storage Directions
Any leftover Lemon Thumbprint Cookies needs to be saved in an hermetic container and stored at room temperature the place they may keep recent for a few week.
Extra Lemon Desserts
Lemon Thumbprint Cookies
Lemon Thumbprint Cookies are tender, shortbread-style cookies made by hand—no mixer wanted—with a mixture of flour, cornstarch, two sugars, chilly butter, lemon zest, egg yolks, and vanilla. The chilled dough is rolled into balls, coated in granulated sugar, baked till evenly golden, then crammed with lemon curd. These buttery cookies have a crisp sugary outdoors and a tender and tender inside.
Directions
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In a big mixing bowl sift the flour, cornstarch and powdered sugar and blend effectively. Add the sugar and lemon zest and blend to mix.
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Add the cubed butter to the blending bowl and use your fingertips to rub the butter into the opposite components till it resembles high quality breadcrumbs.
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Calmly whisk the egg yolks with a fork and add them to the blending bowl together with the vanilla extract. Use a knife to “lower” the components collectively till the flour combination has moistened, then use your fingers to briefly knead right into a easy dough.
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Cowl the dough with cling wrap and put it within the fridge to sit back for one hour.
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As soon as the dough has chilled, preheat the oven to 350ºF and line two giant cookie sheets with parchment paper. Fill a shallow bowl with the white sugar prepared for coating.
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Portion off items of dough concerning the measurement of a tablespoon and roll into balls. If you need all of your cookies to be uniform in measurement you possibly can weigh the dough sections by which case they are going to be about 21 grams every.
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Roll every ball within the sugar totally coating it, then place them on the ready cookie sheets leaving some house in-between.
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Bake for 12 minutes or till the perimeters of the cookies are a pale golden colour. Take away from the oven and instantly make an indent within the high of every cookie. You should use your thumb to do that or the top of a wood spoon.
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Fill every cookie with lemon curd then switch to a wire rack to complete cooling.
Vitamin
Vitamin Data
Lemon Thumbprint Cookies
Quantity per Serving
% Each day Worth*
* % Each day Values are primarily based on a 2000 calorie eating regimen.
Vitamin Disclaimer:
The dietary data on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site shouldn’t be assured. It shouldn’t be used as an alternative to knowledgeable nutritionist’s recommendation.
Steadily Requested Questions
- Can I freeze the cookies? Sure, you possibly can freeze them after baking (with out the curd) and fill them after thawing.
- Can I exploit a distinct filling? Strive jam, lime curd, and even chocolate ganache. I really like filling these cookies with numerous fruit jams or preserves like raspberry, strawberry, apricot, or blueberry – all of them pair properly with the buttery cookie base. Nutella or different chocolate spreads are additionally an incredible choice. You can even attempt dulce de leche or caramel.
- How do I forestall cracks when making the thumbprint? Press gently and make the indent proper after baking whereas the cookies are nonetheless tender.
- Why use each powdered and granulated sugar? Powdered sugar creates a young texture, whereas granulated sugar provides construction and a crisp coating.
- Can I make them forward? Sure—chill the dough in a single day or bake the cookies a day or two upfront and retailer in an hermetic container. Fill them with lemon curd instantly earlier than serving for greatest outcomes.
