Brighten your day with Lemon Thumbprint Cookies, Zesty Butter Cookies that blend a buttery, melt-in-your-mouth base with a vibrant lemon curd center. These delightful treats are perfect for holiday trays, spring brunches, or anytime you crave a burst of citrusy sweetness. With minimal effort, Lemon Thumbprint Cookies bring elegance and flavor to any occasion, making them a must-have in your baking repertoire!
Ingredients for Lemon Thumbprint Cookies
Here’s what you’ll need for Lemon Thumbprint Cookies (makes ~24 cookies, serves 12):
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup lemon curd (homemade or store-bought)
- 2 tbsp powdered sugar, for dusting (optional)
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Small spoon or piping bag
- Wire rack
- Airtight containers for storage
Ingredient Tips
- Butter: Use softened, not melted, butter for a tender texture; margarine can work but alters flavor.
- Lemon Curd: Store-bought is convenient; homemade adds a personal touch to Zesty Butter Cookies.
- Flour: Measure accurately to avoid dense cookies; gluten-free flour works for dietary needs.
- Egg Yolks: Room-temperature yolks blend smoothly for a rich dough.
- Powdered Sugar: Optional dusting adds elegance; sift for a smooth finish.
Directions for Lemon Thumbprint Cookies
Let’s bake these Lemon Thumbprint Cookies—perfect Zesty Butter Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy release for these Zesty Butter Cookies.
Cream Butter and Sugar
In a large mixing bowl, I cream 1 cup softened butter and ½ cup granulated sugar with a hand mixer until light and fluffy, about 2–3 minutes, for a tender cookie base.
Add Yolks and Vanilla
I add 2 egg yolks and 1 tsp vanilla extract to the butter mixture, mixing until smooth to enhance the richness of Lemon Thumbprint Cookies.
Mix in Dry Ingredients
On low speed, I gradually add 2 cups flour and ¼ tsp salt, mixing just until the dough forms without overworking to keep it soft.
Shape and Indent Cookies
I scoop tablespoon-sized dough portions, roll into 1-inch balls, and place them 2 inches apart on the baking sheet. Using my thumb or a teaspoon, I make an indentation in each ball for the lemon curd.
Fill with Lemon Curd
I spoon ½ tsp lemon curd into each indentation, careful not to overfill, ensuring a vibrant center for Lemon Thumbprint Cookies.
Bake and Cool
I bake for 12–14 minutes until the edges are lightly golden, cool on the baking sheet for 5 minutes, then transfer to a wire rack. I dust with 2 tbsp powdered sugar if desired.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Servings: 12 (2 cookies each)
- Calories: ~180 kcal per serving (2 cookies)
- Macros per Serving: 20g carbs, 2g protein, 10g fat, 0.5g fiber
Variations
Try these twists on Lemon Thumbprint Cookies:
- Raspberry Zest: Swap lemon curd for raspberry jam for a sweet-tart Zesty Butter Cookies variation.
- Lime Twist: Use lime curd for a tropical spin on Zesty Butter Cookies.
- Almond Crunch: Add ¼ tsp almond extract to the dough and sprinkle crushed almonds on top, inspired by Layla Cooks’ textured recipes.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly treat.
- Orange Glow: Substitute orange curd for a sunny citrus alternative.
Serving Ideas:
- Pair with Layla Cooks’ Chocolate Overnight Oats for a vibrant brunch spread.
- Serve with Layla Cooks’ herbal tea or a latte for a cozy afternoon treat.
- Offer at parties with a fruit platter for a colorful dessert table.
Storage
I store Lemon Thumbprint Cookies in an airtight container at room temperature for up to 5 days to maintain their tender texture and fresh lemon curd. For longer storage, I freeze unbaked dough balls (with indentations) or baked cookies in single layers, separated by wax paper, for up to 2 months. I thaw dough in the fridge, add curd, and bake, or thaw baked cookies at room temperature. To refresh, I warm cookies in a 275°F oven for 3–5 minutes.
Serving Tips
- Presentation: Arrange Lemon Thumbprint Cookies on a tiered stand or wreath-shaped platter with mint leaves for a festive look.
- Garnish: Dust with powdered sugar or add lemon zest curls for extra citrus flair.
- Pairing: Enjoy with chamomile tea, a frothy cappuccino, or Layla Cooks’ lemon-infused water to complement these Zesty Butter Cookies.
- Portion Size: 2 cookies per person for a light treat; more for indulgence.
- Occasions: Ideal for holidays, brunches, or gifting in decorative bags.
FAQs
Here are answers to some common questions about Lemon Thumbprint Cookies:
Can I use store-bought lemon curd for Lemon Thumbprint Cookies?
Yes, store-bought lemon curd is perfect and convenient; homemade adds a special touch to Lemon Thumbprint Cookies.
How do I prevent cookies from spreading too much?
Chill the dough for 30 minutes before shaping if soft, and use softened, not melted, butter for perfect Zesty Butter Cookies.
Can I make the dough ahead of time?
Yes, prepare the dough up to 48 hours ahead, refrigerate covered, and let soften for 15 minutes before shaping.
Can I use other citrus curds?
Absolutely, lime, orange, or grapefruit curd create delicious variations for Zesty Butter Cookies.
What if I don’t have a piping bag for the curd?
Use a small spoon or a plastic bag with a snipped corner to neatly fill the indentations of Lemon Thumbprint Cookies.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Lemon Thumbprint Cookies are a delightful and zesty treat that combines buttery, tender cookies with a bright lemon curd center. With their simple preparation, versatile variations, and crowd-pleasing flavor, these Zesty Butter Cookies are perfect for holidays, brunches, or any sweet craving. Bake a batch of Lemon Thumbprint Cookies, share with loved ones, and savor the citrusy joy in every bite!
Lemon Thumbprint Cookies Recipe
Ingredients
Dough:
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1/2 cup lemon curd
- Powdered sugar for dusting optional
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the egg yolks and vanilla extract and mix until well combined.
- Combine dry ingredients: Gradually add the flour and salt, mixing just until the dough comes together.
- Shape the dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Make indentations: Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
- Fill the cookies: Fill each indentation with about 1/2 teaspoon of lemon curd.
- Bake: Bake for 12-14 minutes or until the edges are lightly golden.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- Store these cookies in an airtight container for up to 5 days.
- You can use store-bought or homemade lemon curd.
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