Description
Delightfully tangy Lemon Thumbprint Cookies that are buttery and perfect for spring. These cookies are filled with lemon curd and dusted with powdered sugar for a delightful treat.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Garnish:
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
- Mix Dry Ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Shape the Cookies: Scoop dough by the tablespoon, roll into balls, and place on the prepared baking sheet. Press an indentation into the center of each cookie.
- Fill and Bake: Fill each center with lemon curd, bake for 12–14 minutes until lightly golden. Cool before dusting with powdered sugar.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- For extra lemon flavor, add 1 teaspoon lemon zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
