Description
Lemon Thumbprint Cookies are buttery shortbread cookies filled with a tangy lemon curd center. Perfect for springtime or holiday gatherings, these cookies offer a delightful burst of citrus flavor.
Ingredients
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- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add in the flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of lemon curd.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- You can make homemade lemon curd for a more intense flavor.
- Cookies can be stored in an airtight container for up to 5 days.
- Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg