Lemon Thumbprint Cookies
Perfect for gifting, these easy lemon thumbprint cookies are made with a lemon curd thumbprint and a buttery shortbread base. Use homemade microwave lemon curd or store-bought for these cute cookies!
Servings: 60 cookies
Calories: 60kcal
Equipment
- 2 Baking sheet(s)
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Electric mixer
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup powdered sugar also called icing sugar or confectioner's sugar
- ¼ cup cornstarch
- 1 cup butter
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for rolling the cookie dough balls
- ½ cup lemon curd approximately
Instructions
- Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
- In a medium mixing bowl, stir the flour, powdered sugar, and cornstarch until well combined. Set aside.1 ¾ cups all-purpose flour, ¾ cup powdered sugar, ¼ cup cornstarch
- Place the butter and vanilla in a large mixing bowl. Cream together on high speed until pale and light, about 1 to 2 minutes.1 cup butter, 1 teaspoon vanilla extract
- Add the flour mixture to the butter and mix on low speed until a dough forms that clears the sides of the bowl.
- Divide the cookie dough into approximately sixty 15-gram portions. Roll each portion of dough between your hands to form a smooth ball.
- Place the granulated sugar in a small bowl and roll each dough ball in it to coat. Arrange 30 dough balls on each baking sheet, leaving a little space between them. The cookies won't spread much as they bake.3 tablespoons granulated sugar
- Use the back of a ½ teaspoon measuring spoon to press a round indentation into each dough ball, stopping just short of the baking sheet. The indentation should form a neat, rounded well for the lemon curd.
- Divide the lemon curd evenly among the cookies. Bake for 18 to 20 minutes, or until the curd is set and the bottoms are lightly golden. Transfer to a wire rack to cool completely before storing in an airtight container.½ cup lemon curd
Notes
- You can make the cookies any size; however, the baking time will change.
- The dough for these cookies doesn't spread very much, although it does spread slightly around the 10-minute baking mark. I bake all 60 lemon curd cookies on one sheet, and sometimes a couple will stick together, but not too badly. If you're worried about them sticking together, bake 30 cookies per baking sheet.
- Rolling the cookie dough balls in sanding sugar is optional, but I recommend it as it prevents the ½ teaspoon from sticking when making the indents to fill.
- Depending on how small or large your cookie indents are, you may need a bit less or a bit more lemon curd than called for in the recipe.
Storage
- Cooled cookies can be stored in an airtight container on the counter for up to five days. They can also be stored sandwiched between parchment paper in a container in the freezer for up to one month.
Nutrition
Serving: 1cookie | Calories: 60kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 32mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 100IU | Calcium: 2mg | Iron: 0.2mg