There’s just something about the refreshing zing of lemon that can turn an ordinary cookie into a burst of sunshine on a cloudy day. These easy lemon thumbprint cookies are the dessert equivalent of finding a $20 bill in your coat pocket—unexpectedly delightful and instantly uplifting. Picture this: a soft, buttery cookie center cradling a tangy lemon jam, like a warm hug with a surprise kiss on the cheek.
Steps
- Prepare the Dough: In a medium bowl, mix the flour, cornstarch, and salt. In another bowl, cream the butter and sugar together, then add lemon zest, juice, egg, and vanilla bean paste, blending until smooth. Gradually incorporate the dry ingredients, cover the dough, and chill for at least 3 hours.
- Shape and Coat: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Roll tablespoon-sized portions of the chilled dough into balls, then coat each ball in granulated sugar. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
- Fill and Bake: Create an indentation in the center of each dough ball with your thumb and fill it with about 1/2 teaspoon of lemon curd. Bake the cookies for 12–13 minutes, until the edges start to brown slightly. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Prepare the Icing: In a small bowl, whisk together confectioners’ sugar and fresh lemon juice until smooth. Drizzle the icing over the cooled cookies using a spoon, fork, or squeeze bottle. Allow the icing to set at room temperature for about 30 minutes before stacking or storing the cookies.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 Tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 14 Tablespoons (200g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (140g) lemon curd (homemade or store-bought)
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh lemon juice
FAQ
- What can I use as a substitute if I don’t have lemon curd?
- You can replace lemon curd with raspberry, apricot, or strawberry jam/preserves. Remember, the lemon flavor will be less pronounced, so it’s advisable to keep the lemon icing for that zesty touch.
- How do I enhance the lemon flavor in the cookies?
- To boost the lemon flavor, consider adding 1/2 teaspoon of lemon extract to the cookie dough along with the vanilla bean paste.
- Can I make the lemon curd ahead of time?
- Absolutely! Lemon curd can be prepared in advance and stored in the fridge for up to 10 days. It’s also freezable for up to 3-6 months, making it convenient for future use.
- What’s the best way to store leftover lemon curd?
- Leftover lemon curd can be frozen for 3 to 6 months. Alternatively, use it as a topping for yogurt, toast, waffles, pancakes, biscuits, or scones.
- Can these cookies be made without chilling the dough?
- Chilling the dough is essential to prevent the cookies from spreading too much when baked. The dough should be refrigerated for at least 3 hours before shaping and baking.
Tips
- Make Lemon Curd Ahead of Time: Prepare your lemon curd in advance to give it plenty of time to cool. Homemade lemon curd enhances the flavor, and it can be refrigerated for up to 10 days, making it a convenient option for later use.
- Chill the Cookie Dough: Ensure you chill the cookie dough for a minimum of 3 hours before shaping it. This step is crucial for maintaining the cookies’ structure and preventing them from spreading excessively during baking.
- Enhance Lemon Flavor: For an extra burst of lemon flavor, consider adding 1/2 teaspoon of lemon extract to the cookie dough along with the vanilla bean paste. This will intensify the citrus taste in your cookies.
- Optional Icing Tip: Although optional, drizzling lemon icing over the cooled cookies adds an elegant touch and enhances the lemony taste. Use a squeeze bottle for precise application, or simply use a spoon or fork. Let the icing set for about 30 minutes before stacking or storing the cookies.
Equipment
- Electric Mixer (Handheld or Stand) – Required for creaming butter and sugar.
- Citrus Juicer – Useful for extracting lemon juice efficiently.
- Citrus Zester – For obtaining lemon zest.
- Silicone Baking Mats or Parchment Sheets – Used to line baking sheets.
- Vanilla Bean Paste – Enhances flavor; can be found online if not available locally.
- Squeeze Bottle (optional) – For drizzling icing onto cookies in a controlled manner.
