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Lemon Thumbprint Cookies

These Lemon Thumbprint Cookies are crisp on the edges with a tender crumb and a tart lemon curd center, perfect for sharing or enjoying as a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/4 cup white granulated sugar
  • 1 tablespoon lemon zest from one large lemon
  • 3/4 cup unsalted butter, cubed and cold from the fridge Keep butter cold for best texture
  • 2 large egg yolks Use only the yolks for rich flavor
  • 1 teaspoon vanilla extract
Filling
  • 1/4 cup lemon curd, store bought or homemade Mellow with honey if too tart
Coating
  • 1/2 cup white granulated sugar For rolling the cookie balls

Method
 

Preparation of Dough
  1. In a large mixing bowl, sift the flour, cornstarch, salt, and powdered sugar, then mix well.
  2. Add the sugar and lemon zest, then mix to combine.
  3. Add the cold cubed butter and rub it into the mixture until it resembles fine breadcrumbs.
  4. Lightly whisk the egg yolks and add them with the vanilla extract to the bowl. Cut the mixture together until it starts to moisten, then briefly knead it into a smooth dough.
  5. Wrap the dough in cling wrap and chill in the fridge for one hour.
Baking Cookies
  1. Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
  2. Portion off tablespoon-sized pieces of dough and roll them into balls. Roll each ball thoroughly in white sugar and place them on the cookie sheets with space in between.
  3. Bake for 12 minutes or until the edges are a pale golden color. Remove from the oven and make an indent in the top of each cookie immediately.
  4. Fill each indent with lemon curd and transfer cookies to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container. They can stay at room temperature for 2-3 days or in the refrigerator for up to a week. Bring to room temp before serving for best texture.