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Bakery-Style Lemon Meltaway Thumbprint Cookies

Delicious cookies with a buttery crust and a vibrant lemon curd center, perfect for tea parties or quiet moments.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Make sure the butter is adequately softened for the best texture.
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
For the filling
  • 1/2-3/4 cup lemon curd Can use store-bought or homemade.
For dusting
  • to taste Powdered sugar For a snow-dusted appearance.

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened butter and granulated sugar for 2-3 minutes until fluffy.
  2. Add the egg yolk and vanilla extract, mixing until smooth and creamy.
  3. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  4. Gently fold the dry mixture into the butter mixture just until combined.
  5. Chill the dough for 20-30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Form chilled dough into balls, placing them on a parchment-lined baking sheet.
  3. Press your thumb or a measuring spoon into the center of each ball to create an indentation.
  4. Spoon lemon curd into each well.
  5. Bake for 11-13 minutes until edges turn pale golden.
  6. Allow to cool for 2 minutes, then dust with powdered sugar around the edges.

Notes

These cookies can be served with tea or coffee and can be stored in an airtight container at room temperature for up to one week. For extra flavor, consider grating lemon zest into the dough.