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Lemon Thumbprint Cookies Recipe

Lemon Thumbprint Cookies Recipe
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★★★★★

4.9 from 29 reviews

These Lemon Thumbprint Cookies are delightful buttery shortbread cookies with a zesty lemon twist. The dough is tender and crumbly, infused with fresh lemon zest, and each cookie is filled with tangy lemon curd, making them a perfect treat for lemon lovers. Ideal for tea time or special occasions, these cookies combine a crisp base with a luscious curd filling.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/4 cup white granulated sugar
  • 1 tablespoon lemon zest (from one large lemon)

Wet Ingredients

  • 3/4 cup unsalted butter (cubed and cold from the fridge)
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup white granulated sugar (for rolling)
  • 1/4 cup lemon curd (store bought or homemade)

Instructions

  1. Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, cornstarch, salt, and powdered sugar. Add the 1/4 cup white granulated sugar and fresh lemon zest, then mix well to combine all dry ingredients evenly.
  2. Cut in butter: Add the cubed, cold unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. This will create a tender, crumbly texture in the dough.
  3. Add egg yolks and vanilla: Lightly whisk the egg yolks with a fork. Add the egg yolks and vanilla extract to the mixing bowl. Use a knife to gently cut the wet ingredients into the flour mixture until moistened, then briefly knead by hand just until a smooth dough forms.
  4. Chill the dough: Cover the dough tightly with cling wrap and refrigerate for 1 hour to firm it up. This step helps the dough hold its shape during baking.
  5. Prepare for baking and sugar coating: Preheat your oven to 350ºF (175ºC). Line two large cookie sheets with parchment paper. Fill a shallow bowl with the 1/2 cup white granulated sugar for coating the cookie dough balls.
  6. Shape dough balls: Portion the chilled dough into tablespoon-sized pieces (about 21 grams each if weighed) and roll each piece into a smooth ball. This ensures uniform baking and consistent cookie size.
  7. Coat and arrange cookies: Roll each dough ball thoroughly in the granulated sugar until evenly coated. Place the coated balls on the prepared cookie sheets, spacing them apart to allow for slight spreading during baking.
  8. Bake and create indentations: Bake the cookies for about 12 minutes or until the edges turn a pale golden color. Remove from the oven and immediately press your thumb or the end of a wooden spoon into the center of each cookie to create an indent for the filling.
  9. Fill and cool: Spoon or pipe approximately a teaspoon of lemon curd into each indentation. Transfer the cookies to a wire rack to cool completely. The lemon curd filling will set as the cookies cool, giving a luscious finish to the thumbprint cookies.

Notes

  • For best results, use cold butter to achieve a tender and crumbly texture.
  • Chilling the dough is essential to prevent spreading during baking and helps maintain the cookie shape.
  • Use fresh lemon zest for the brightest flavor; avoid pre-grated or dried zest.
  • If you make homemade lemon curd, be sure it is fully cooled before filling the cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a decorative touch, sprinkle lightly with powdered sugar before serving.

Nutrition

Keywords: lemon thumbprint cookies, lemon cookies, shortbread cookies, lemon curd cookies, buttery cookies, tangy lemon dessert

Find it online: https://cheframiflavor.com/lemon-thumbprint-cookies-recipe/