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Lemon Thumbprint Cookies – Easy, Sweet, Zesty Treat

Lemon Thumbprint Cookies with Lemon Curd and Icing
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Sweet, soft lemon thumbprints are filled with lemon curd and drizzled with lemon icing. This creamy butter cookie dough is chilled before baking to ensure a tender, delicious result. Customize with your favorite jam or preserve for variety.

Ingredients

Scale

Dough:

  • 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)

Coating & Filling:

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (140g) homemade or store-bought lemon curd

Icing:

  • 1 cup (120g) confectioners’ sugar
  • 2 tablespoons (30ml) fresh lemon juice

Instructions

1. In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.

2. In a large bowl, cream butter and 3/4 cup granulated sugar on medium-high speed for about 3 minutes.

3. Add lemon zest, lemon juice, egg, and vanilla bean paste. Beat until combined. Scrape bowl as needed.

4. Add dry ingredients and mix on low speed until combined. Dough will be soft. Cover and refrigerate for at least 3 hours and up to 3 days.

5. Line baking sheets with parchment or silicone mats. Prepare space in fridge to chill shaped cookies.

6. Scoop 1 tablespoon of chilled dough and roll into balls. Roll each ball in granulated sugar and place 2 inches apart on baking sheet.

7. Use thumb to make an indentation in center of each dough ball. Fill each with 1/2 teaspoon lemon curd.

8. Place baking sheets with shaped cookies in fridge while oven preheats to 350°F (177°C).

9. Bake cookies for 12–13 minutes, until edges are set and lightly browned. Cool on baking sheet for 5 minutes, then transfer to wire rack.

10. In a small bowl, whisk confectioners’ sugar and lemon juice to make icing. Drizzle over cooled cookies.

11. Let icing set for 30 minutes before stacking or storing.

Notes

Refrigeration is key to prevent overspreading—don’t skip the chilling steps.

Vanilla bean paste adds extra flavor but can be replaced with extract.

Try raspberry, apricot, or strawberry jam as an alternative to lemon curd.

Dough or baked cookies can be frozen for up to 3 months. Thaw before baking or serving.

Use lemon icing even if swapping fillings to keep the bright lemon flavor.

Find it online: https://cookingwithramsay.com/lemon-thumbprint-cookies/