These are the most perfect little lemon thumbprint cookies - buttery, crisp, and with a bright yellow center.
These lemon cookies are ideal as the perfect little tea-time treat. Their little lemony centers make them extra special - each bite is full of bright, tangy lemon flavor.
Ingredients
Round up these ingredients to make your lemon thumbprint cookies - I like to use ingredients at room temperature.
Don't miss my strawberry cake mix cookies!
- All-purpose flour: Sieved, so there aren't lumps.
- Cornstarch: Adds tenderness to the cookies, giving them a delicate, melt-in-your-mouth texture.
- Salt: Balances the sweetness.
- Unsalted butter: Makes a rich, buttery flavor and helps get a tender, crumbly texture.
- Granulated sugar: Sweetens the cookies and makes the edges a little crisp. Rolling the dough in extra sugar adds a light crunch to the outside.
- Egg yolk: Adds richness and helps bind the dough.
- Vanilla extract: Don't skip it - it adds a yummy desserty flavor.
- Lemon juice: Provides a bright, tangy kick, reinforcing the lemony flavor in the dough.
- Lemon curd: Use a good quality, natural-tasting lemon curd.
See recipe card for quantities.
Instructions
Here is my step-by-step guide to getting buttery-soft, luscious lemon thumbprint cookies:
- Step 1: In a large bowl, mix flour, cornstarch, and salt until combined.
- Step 2: In another bowl, cream butter and sugar with a mixer for 1-2 minutes. Add egg yolk, vanilla, and lemon juice, then beat for another minute.
- Step 3: Gradually add dry ingredients to wet ingredients, stirring until combined. The dough will be crumbly but will come together with continued mixing.
- Step 4: Cover the dough and chill for at least 1 hour.
- Step 5: Scoop and roll dough into 1-inch balls. Roll in sugar and place on baking sheets.
- Step 6: Press your thumb into each cookie to make an indent. If cracks form, smooth them with your fingers. Spoon lemon curd into each indent, filling just to the top.Bake for 10-12 minutes, until the bottom is golden. Cool!
Hint: To decorate the cookies further, you can sprinkle them with powdered sugar, or drizzle them with a simple vanilla glaze (once cooled). To make the vanilla glaze, combine the following ingredients in a small bowl and whisk together until smooth. You can sift the powdered sugar - Ingredients:
½ teaspoon vanilla
½ cup powdered sugar
3 tablespoon milk
Substitutions
Need to swap an ingredient or two? These alternatives work great:
- Make it gluten free: You can substitute with gluten-free all-purpose flour if needed.
- Cornstarch: Use arrowroot powder or potato starch instead.
- Unsalted butter: Vegan butter or coconut oil can be used for a dairy-free version.
- Vanilla extract: You can replace it with almond extract or lemon extract for a twist.
- Lemon juice: Lime juice works as a great substitute if you're looking for a different citrus flavor.
- Lemon curd: If lemon curd is unavailable, lemon glaze or lemon marmalade can be used as a filling.
Variations
Play around with this recipe to make it your own. Here are a few fun ideas:
- Lemon poppyseed: Mix a few teaspoons into the cookie dough.
- Coconut: Add shredded coconut into the cookie dough.
- Raspberry: Swirl raspberry curd into the center with the raspberry curd.
Equipment
To make these cookies, you'll need a handheld mixer, mixing bowls, and a cookie sheet. I like to use a cookie scoop to gather up equal amounts of cookie dough.
Storage
Store cookies in an airtight container at cool room temperature for up to 3 days. I like to use parchment paper between layers to prevent sticking.
Freeze baked (but unfilled) cookies in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or zip-top bag and freeze for up to 3 months.
Top tip
For perfectly shaped thumbprint cookies, chill the dough for at least 30 minutes before rolling and indenting. If the cookies puff up while baking, gently press the centers again with the back of a spoon while they're still warm to keep that perfect dip for the filling!
FAQ
If your cookies spread, the dough might be too warm. Chill it for at least 30 minutes before baking to help them hold their shape. Also, make sure your butter isn't too soft when mixing the dough.
Absolutely! Store-bought lemon curd works just as well and saves time. Just make sure to use a high-quality brand for the best flavor.
If storing, add the lemon curd just before serving to keep the cookies crisp. If you need to store them filled, place a layer of parchment paper between cookies and keep them in an airtight container in the fridge.
Related
Looking for other recipes like this? Try these:
Recipe
Lemon Thumbprint Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar plus an extra few tablespoons for rolling the cookies
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup lemon curd
Instructions
- Mix the dry ingredients (flour, cornstarch and salt) together in a large mixing bowl. Stir together until well combined.
- In a separate large mixing bowl, add the softened butter and sugar. Using a hand mixer or stand mixer, cream the butter and sugar together for 1-2 minutes. Add the egg yolk, vanilla extract and lemon juice and beat for another minute.
- Pour the dry ingredients on top of the wet ingredients. Stir the batter together until no dry flour remains. It will be dry and crumbly at the beginning, but continue to stir and it will come together. It may take several minutes of hand stirring for the batter to come together.
- Cover the bowl with plastic wrap and put it in the refrigerator to chill for at least one hour.
- When the dough is done chilling, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Using a small cookie scoop, scoop the chilled dough out of the mixing bowl and roll it into small balls (approximately 1 inch). Put a few tablespoons of granulated sugar on a small plate, and roll the cookies through the sugar. Place the cookie dough balls on the prepared cookie sheet.
- Use your thumb to press a small indent into the center of each cookie. Make sure not to press too hard - you do not want to press through to the baking sheet and make a hole. If your cookies crack, just use your fingers to smooth the dough back together.
- Use a teaspoon to spoon a small amount of lemon curd into the center of each cookie, so that the cookie is filled to the top of the hole but not overflowing the sides.**
- Bake the cookies for approximately 10-12 minutes. The cookies should have barely any color on top, and should be a light golden brown on the bottom. Remove the baked cookies to a cooling rack and allow them to cool completely before eating.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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