Description
Zesty lemon thumbprint cookies bring sunshine to classic shortbread with a tangy citrus center. Buttery, crumbly pastry meets sharp lemon curd, creating a delightful treat that beckons you to savor each delicate bite.
Ingredients
Scale
Cookie Base:
- 14 tablespoons (200g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste (or vanilla extract)
Dry Ingredients:
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 tablespoon (8g) cornstarch
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup (140g) homemade lemon curd or store-bought
- 1 cup (120g) confectioners sugar
- 2 tablespoons (30ml) fresh lemon juice
Instructions
- Create a dry mixture by whisking flour, cornstarch, and salt in a medium bowl until thoroughly blended.
- Cream butter and granulated sugar using an electric mixer at medium-high speed for approximately 1 minute until light and fluffy.
- Incorporate lemon zest, lemon juice, egg, and vanilla bean paste into the butter mixture, beating on high speed for 1 minute and scraping bowl sides as needed.
- Gently fold dry ingredients into wet ingredients on low speed until a smooth dough forms. Refrigerate the dough for 3-24 hours to enhance flavor and texture.
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- Roll chilled dough into small spheres, coating each generously with granulated sugar and spacing them 2 inches apart on prepared sheets.
- Create a gentle indentation in the center of each cookie using your thumb, ensuring a small well for filling.
- Carefully fill each thumbprint with a precise dollop of lemon curd, avoiding overfilling.
- Bake for 12-13 minutes until cookie edges appear golden and set, maintaining a soft center.
- Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack.
- Prepare a smooth icing by whisking confectioners sugar with lemon juice until fully integrated.
- Delicately drizzle icing over completely cooled cookies, permitting it to set for 30 minutes before serving.
Notes
- Chill the dough thoroughly to prevent spreading and ensure a perfect, compact cookie shape during baking.
- Use fresh lemon zest and juice for the most vibrant, bright citrus flavor that elevates the entire cookie experience.
- Create uniform cookie sizes by using a small cookie scoop or tablespoon measure to guarantee consistent baking and presentation.
- Experiment with different fruit curds like raspberry or passionfruit for unique flavor variations that transform these classic thumbprint cookies.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 132
- Sugar: 8 g
- Sodium: 26 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 16 mg