Description
Sweet, soft lemon thumbprint cookies filled with lemon curd and finished with a bright lemon icing drizzle.
Ingredients
Scale
- 2 1/4 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
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup granulated sugar for coating
- 1/2 cup lemon curd
- 1 cup confectioners’ sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Whisk flour, cornstarch, and salt together.
- Beat butter and sugar until creamy, then mix in lemon zest, juice, egg, and vanilla.
- Add dry ingredients and mix until combined. Chill dough for at least 3 hours.
- Roll dough into balls, coat in sugar, and place on lined baking sheets.
- Press thumb into centers and fill with lemon curd.
- Bake at 350°F for 12–13 minutes until edges are lightly golden.
- Cool completely and drizzle with lemon icing.
Notes
- Chill dough thoroughly to prevent spreading.
- Use exactly 14 tablespoons of butter for best texture.
- Store cookies at room temperature up to 1 week or freeze up to 3 months.
- Prep Time: 3 hours 40 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg