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Lemon Thumbprint Cookies

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Soft, melt-in-your-mouth lemon thumbprint cookies filled with tangy lemon curd and finished with a light lemon glaze, perfect for gifting, holidays, or everyday baking.

Ingredients

2 1/2 cups all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

14 tablespoons unsalted butter, softened

3/4 cup granulated sugar

1 tablespoon fresh lemon zest

1 tablespoon fresh lemon juice

1 large egg, room temperature

1 teaspoon vanilla bean paste or vanilla extract

1/2 cup granulated sugar (for rolling)

1/2 cup lemon curd

1 cup confectioners’ sugar

2 tablespoons fresh lemon juice (for icing)

Instructions

  1. Whisk together the flour, cornstarch, and salt in a medium bowl.
  2. In a large bowl, beat the butter and granulated sugar until light and fluffy.
  3. Mix in the lemon zest, lemon juice, egg, and vanilla until combined.
  4. Gradually add the dry ingredients and mix until a soft dough forms.
  5. Cover and refrigerate the dough for at least 2 hours.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll the chilled dough into balls and coat each in granulated sugar.
  8. Place on baking sheets and press a thumbprint into the center of each cookie.
  9. Fill each indentation with lemon curd.
  10. Bake for 12–14 minutes until the edges are lightly golden.
  11. Cool completely on a wire rack.
  12. Whisk together confectioners’ sugar and lemon juice, then drizzle over cooled cookies.
  13. Allow icing to set before serving.

Notes

Chilling the dough is essential to prevent spreading.

Jam can be substituted for lemon curd.

Skip the glaze for a less sweet cookie.

Drizzle icing slowly for a neat finish.

Nutrition

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