Description
Lemon Thumbprint Cookies are buttery, melt-in-your-mouth shortbread cookies filled with a zesty lemon curd center. Perfect for spring and summer gatherings or afternoon tea.
Ingredients
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- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup lemon curd
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract and lemon zest.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Use your thumb or a spoon to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of lemon curd.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Make sure butter is fully softened for easy mixing.
- You can use store-bought or homemade lemon curd.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg