Description
These Lemon Thumbprint Cookies are a delightful treat with a burst of tangy lemon curd in the center. They are buttery, tender, and perfect for any occasion.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1/2 cup lemon curd
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the egg yolks and vanilla extract and mix until well combined.
- Combine dry ingredients: Gradually add the flour and salt, mixing just until the dough comes together.
- Shape the dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Make indentations: Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
- Fill the cookies: Fill each indentation with about 1/2 teaspoon of lemon curd.
- Bake: Bake for 12-14 minutes or until the edges are lightly golden.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- Store these cookies in an airtight container for up to 5 days.
- You can use store-bought or homemade lemon curd.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
