Description
Delightful lemon thumbprint cookies blend tangy citrus with buttery sweetness, creating a perfect balance of flavors. Crumbly shortbread bases cradle zesty lemon curd, offering a refreshing treat you’ll savor with each delicate bite.
Ingredients
Scale
Cookies Base:
- 2 sticks (226 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Zest of 1 lemon (finely grated)
- Powdered sugar (for dusting)
Lemon Curd Filling:
- 1/2 cup (120 milliliters) fresh lemon juice
- Zest of 2 lemons
- 3/4 cup (150 grams) granulated sugar
- 4 large egg yolks
- 6 tablespoons (85 grams) unsalted butter
Instructions
- Prepare a baking sheet and preheat the oven to 350F (175C) with a rack in the middle position.
- In a mixing bowl, vigorously blend softened butter and granulated sugar until the mixture becomes pale and airy, creating a smooth consistency.
- Incorporate egg yolk, vanilla extract, optional almond extract, and fresh lemon zest into the butter mixture, stirring until fully integrated.
- Gently fold flour and salt into the wet ingredients, mixing just until a cohesive dough forms without overmixing.
- Shape the dough into uniform 1-inch spheres, arranging them evenly on the prepared baking sheet.
- Using your thumb or the back of a small spoon, create a gentle well in the center of each cookie dough ball.
- For the lemon curd, combine lemon juice, additional lemon zest, sugar, and egg yolks in a heatproof bowl.
- Set the bowl over a pot of simmering water, creating a double boiler, and whisk continuously to prevent egg scrambling.
- Gradually introduce butter cubes while stirring, allowing the mixture to thicken for approximately 10 minutes.
- Remove the lemon curd from heat and let it cool and slightly set for optimal spreading consistency.
- Carefully fill each cookie indentation with a small dollop of the prepared lemon curd.
- Bake for 12-14 minutes until the cookie edges turn a delicate golden brown.
- Transfer cookies to a wire cooling rack and optionally dust with a light veil of powdered sugar before serving.
Notes
- Chilling the dough for 30 minutes before shaping helps prevent spreading and maintains the cookie’s shape during baking.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Use fresh lemon zest and juice for the most vibrant, bright citrus flavor that elevates the entire cookie’s taste profile.
- Create uniform cookies by using a small cookie scoop or tablespoon to ensure consistent size and even baking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 128
- Sugar: 7 g
- Sodium: 27 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.2 g
- Protein: 1.3 g
- Cholesterol: 35 mg