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Homemade Lemon Thumbprint Cookies photo

Lemon Thumbprint Cookies

These Lemon Thumbprint Cookies are a delightful treat! Buttery cookies filled with zesty lemon curd make for a perfect sweet bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup butter softened to room temperature
  • 1 cup powdered sugar plus more for rolling
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2.5 cups flour
  • 1 pinch salt
  • 0.5 jar lemon curd for filling

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Cookie scoop or spoon
  • Thumbprint tool
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Step 3: Add the egg, vanilla extract, and lemon extract, mixing until well combined.
  4. Step 4: In a separate bowl, whisk together the flour and salt. Gradually add to the wet mixture until the dough comes together.
  5. Step 5: Portion out the dough, roll into balls, and roll in powdered sugar before placing on a lined baking sheet.
  6. Step 6: Create thumbprints in the center of each cookie.
  7. Step 7: Fill each thumbprint with lemon curd.
  8. Step 8: Bake for 12-15 minutes until edges are lightly golden.
  9. Step 9: Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

  • For a dairy-free version, use vegan butter or coconut oil.
  • Chill the dough if it feels too soft before baking.
  • Store cooled cookies in an airtight container for up to a week.