Description
Delicious lemon-flavored thumbprint cookies filled with creamy lemon curd.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1/3 cup granulated sugar
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1 egg yolk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup lemon curd (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Mix in the lemon zest and egg yolk until fully combined, then add the lemon juice, salt, and baking powder.
- Gradually add the flour, mixing until just combined—do not overmix.
- Scoop rounded mounds of dough onto the prepared baking sheet and gently press your thumb into each mound to create an indentation.
- Bake for 12-15 minutes until edges are slightly golden but centers remain soft.
- Allow cookies to cool slightly before filling each thumbprint with lemon curd.
Notes
- For best results, use fresh lemon juice and zest.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg