Lemon Thumbprint Cookies are a perfect blend of tender, buttery cookies with a zesty lemon curd center. These cookies are ideal for any occasion, offering a refreshing burst of citrus in every bite. With their crisp edges and soft centers, they’re sure to become a favorite among your dessert repertoire.
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Lemon Curd Filling:
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large egg yolks
5 tablespoons unsalted butter, cut into pieces
Directions:
Prepare the Lemon Curd:
In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the butter pieces until smooth.
Pour the lemon curd into a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely cool.
Make the Cookie Dough:
In a large bowl, beat the softened butter and sugar together until light and creamy.
Add the egg yolk and vanilla extract, beating until combined.
Gradually add the flour and salt, mixing just until a soft dough forms.
Shape and Chill the Dough:
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
Chill the cookies in the refrigerator for at least 30 minutes to prevent spreading.
Bake the Cookies:
Preheat your oven to 350°F (175°C).
Bake the chilled cookies for 12-14 minutes, or until the edges are lightly golden.
If the indentations have puffed up during baking, gently press them down again while the cookies are still warm.
Allow the cookies to cool completely on the baking sheet.
Fill the Cookies:
Once the cookies are cool, spoon the chilled lemon curd into the center of each cookie.
Serve immediately or store in an airtight container in the refrigerator.
Serving Tips:
Presentation: Arrange the cookies on a decorative platter or in a cookie jar for an attractive presentation. You can also garnish with a light dusting of powdered sugar for an elegant touch.
Pairing: These cookies pair wonderfully with a cup of tea or coffee. They also make a great addition to dessert trays for parties and gatherings.
Serving Temperature: Lemon Thumbprint Cookies can be enjoyed at room temperature or chilled. The lemon curd filling can be refreshing when slightly chilled.
Storage Tips:
Airtight Container: Store the cookies in an airtight container to keep them fresh. Place parchment paper between layers of cookies to prevent them from sticking together.
Refrigeration: Since the cookies are filled with lemon curd, it’s best to keep them in the refrigerator. They can last up to 1 week when stored properly.
Freezing: For longer storage, you can freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Preventing Sogginess: To avoid sogginess, make sure the lemon curd is completely cooled before filling the cookies and ensure the cookies are fully cooled before storing.
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FAQs:
Can I use store-bought lemon curd instead of making my own?
Yes, you can use store-bought lemon curd as a convenient alternative. Just make sure it’s a high-quality lemon curd that complements the buttery cookie base. You can fill the cookies with the store-bought curd once the cookies are fully cooled.
How can I prevent my cookies from spreading too much while baking?
To prevent excessive spreading, chill the cookie dough before baking. The cold dough will help the cookies maintain their shape during baking. Also, ensure that the baking sheet is lined with parchment paper or a silicone baking mat to avoid sticking.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the cookie dough in advance. Shape the dough into balls and refrigerate or freeze them until you’re ready to bake. When ready, bake the chilled or frozen dough balls directly, adding a minute or two to the baking time if baking from frozen.
How can I make these cookies gluten-free?
To make Lemon Thumbprint Cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum or guar gum. Ensure that all other ingredients, including the lemon curd, are gluten-free.
Conclusion:
These Lemon Thumbprint Cookies are a delightful way to enjoy the tangy freshness of lemons in a sweet, buttery treat. Whether for a special occasion or just because, these cookies are sure to impress. Enjoy baking and indulging in these zesty little bites!
📖 Recipe:
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Lemon Thumbprint Cookies
- Total Time: 1 hour 4 minutes (including chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Discover the perfect blend of buttery and tangy with our Lemon Thumbprint Cookies. These cookies feature a soft, tender base with a luscious lemon curd center that adds a refreshing burst of citrus. Ideal for any occasion, these cookies are easy to make and will impress with their delightful flavor and elegant appearance.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Lemon Curd Filling:
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large egg yolks
5 tablespoons unsalted butter, cut into pieces
Instructions
- Prepare the Lemon Curd:
- In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the butter pieces until smooth.
- Pour the lemon curd into a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely cool.
- Make the Cookie Dough:
- In a large bowl, beat the softened butter and sugar together until light and creamy.
- Add the egg yolk and vanilla extract, beating until combined.
- Gradually add the flour and salt, mixing just until a soft dough forms.
- Shape and Chill the Dough:
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
- Chill the cookies in the refrigerator for at least 30 minutes to prevent spreading.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Bake the chilled cookies for 12-14 minutes, or until the edges are lightly golden.
- If the indentations have puffed up during baking, gently press them down again while the cookies are still warm.
- Allow the cookies to cool completely on the baking sheet.
- Fill the Cookies:
- Once the cookies are cool, spoon the chilled lemon curd into the center of each cookie.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
For best results, ensure the lemon curd is completely chilled before filling the cookies.
You can use store-bought lemon curd as a time-saving option.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
