Lemon Thumbprint Cookies are bright and zesty little treats that are sure to make you smile. With a buttery base and a tangy lemon filling, they are perfect for any occasion!
These cookies are not just cute; they have a fun surprise inside that brings a burst of flavor. I love having them with a cup of tea—it adds a nice little zing to my day!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a light texture in cookies. If you’re dairy-free, you can use coconut oil or a vegan butter alternative, but the flavor may change slightly.
Lemon Curd: This sweet, tangy filling is what makes these cookies special. If you don’t have lemon curd, try using orange curd or even store-bought fruit preserves for a different flavor.
Granulated & Powdered Sugar: The mixture of these sugars contributes to texture. If you prefer a healthier option, coconut sugar can be a substitute, but the cookies may be darker and have a different tasting profile.
Egg Yolk: This adds richness and moisture. For a vegan alternative, you could use flaxseed meal (1 tablespoon mixed with 2.5 tablespoons water), though it changes the flavor and firmness of cookies.
Lemon Zest: Don’t skip this! It enhances the lemon flavor. If you don’t have lemons on hand, orange zest can also bring a lovely citrus note.
How Can I Keep My Cookies From Spreading Too Much?
One common struggle with thumbprint cookies is ensuring they hold their shape when baking. Here are some tips:
- Start with softened butter, but make sure it’s not melted to keep cookies fluffy.
- Chill the dough for 30 minutes before baking. This firms up the fat and can help prevent spreading.
- Ensure your baking sheet is lined with parchment paper to reduce sticking and promote even baking.
- Space the cookies well apart to allow for slight spreading.
How to Make Lemon Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lemon curd (for filling)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and another 12-15 minutes for baking, plus some time for cooling. In total, you should plan for about 45 minutes to have delightful Lemon Thumbprint Cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper so your cookies won’t stick.
2. Make the Cookie Dough:
In a large mixing bowl, add your softened butter, granulated sugar, and powdered sugar. Beat them together with an electric mixer until the mixture is light and fluffy, which should take about 2 to 3 minutes. Then, mix in the egg yolk and vanilla extract until everything is well combined.
3. Combine the Dry Ingredients:
Gradually add the all-purpose flour and salt to the wet mixture. Stir until you have a soft dough that comes together nicely.
4. Form the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into little balls with your hands. Place each ball on your prepared baking sheet, making sure to space them about 2 inches apart. Using your finger or the back of a measuring spoon, create a small indentation in the center of each ball.
5. Fill with Lemon Curd:
Carefully fill each indentation with about 1/2 teaspoon of lemon curd, being cautious not to overfill.
6. Bake the Cookies:
Put the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Once done, take them out and let them cool on a wire rack.
7. Make the Glaze:
While the cookies cool, prepare the glaze. In a bowl, whisk together 1 cup of powdered sugar, lemon juice, and lemon zest (if you’re using it) until smooth. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar until you get the right consistency.
8. Glaze and Serve:
Once your cookies are completely cool, drizzle the glaze over the top of each cookie using a fork or a piping bag. Let the glaze set for a few moments before serving these delectable treats!
Enjoy your delicious Lemon Thumbprint Cookies! They’re sure to brighten up your day!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter, but keep in mind that it may alter the flavor slightly. Choose a good quality, stick margarine for best results, and ensure it’s softened to match the butter consistency in the recipe.
What Can I Use Instead of Lemon Curd?
If you don’t have lemon curd, you can use lemon marmalade or make a quick homemade lemon filling by mixing lemon juice, sugar, and cornstarch over heat until thickened. Another option is a simple mixture of cream cheese and lemon juice for a creamy filling.
How to Store Lemon Thumbprint Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, you can freeze the baked cookies (without glaze) for up to 3 months. Just thaw them at room temperature before glazing and serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape it into balls, and then freeze them on a baking sheet. Once frozen, transfer them to an airtight container or zip-top bag. When you’re ready to bake, place the frozen dough balls directly on the baking sheet and add a couple of extra minutes to the baking time.
