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Lemon Thumbprint Cookies with Lemon Curd and Icing Recipe

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4 from 2 reviews

These Lemon Thumbprint cookies are buttery, soft, and tangy treats perfect for any citrus lover. Made with a creamy lemon-infused dough, coated in sugar, and filled with luscious lemon curd before baking, they’re finished with a bright lemon glaze for extra zest. These cookies combine the perfect balance of sweet and tart, ideal for gifting or enjoying with a cup of tea.

Ingredients

Dough

  • 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1 Tablespoon (8g) cornstarch
  • 1/4 teaspoon salt
  • 14 Tablespoons (200g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract

Coating & Filling

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (140g) homemade lemon curd or store-bought lemon curd

Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh lemon juice

Instructions

  1. Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until well combined. Set aside.
  2. Cream butter and sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat softened butter and 3/4 cup granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
  3. Add wet ingredients: Add lemon zest, lemon juice, egg, and vanilla bean paste to the butter mixture. Beat on high speed for about 1 minute until combined. The mixture may look curdled but will smooth out in the next step.
  4. Combine dry and wet ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be creamy and soft.
  5. Chill the dough: Cover the dough and refrigerate for at least 3 hours or up to 3 days to firm up, which is essential for shaping.
  6. Prepare for baking: Line large baking sheets with parchment paper or silicone mats. Ensure there’s space in the refrigerator to chill cookies on baking sheets while the oven preheats.
  7. Shape and coat cookies: Place 1/2 cup granulated sugar in a small bowl. Scoop about 1 tablespoon (18g) of cold dough, roll into balls, then roll each ball in the granulated sugar. Place the sugar-coated dough balls 2 inches apart on the lined baking sheets.
  8. Fill the cookies: Using your thumb, make an indentation in the center of each dough ball. Fill each indentation with 1/2 teaspoon lemon curd.
  9. Chill shaped cookies: Refrigerate the baking sheets with the prepared cookies while you preheat the oven to 350°F (177°C). Chilling prevents the cookies from spreading too much during baking.
  10. Bake: Bake the cookies for 12–13 minutes until the edges are set and just beginning to lightly brown.
  11. Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  12. Make icing: Whisk together confectioners’ sugar and fresh lemon juice until smooth.
  13. Decorate: Drizzle the lemon icing over the cooled cookies using a spoon, fork, or squeeze bottle. Let the icing set at room temperature for about 30 minutes before storing.
  14. Storage: Store cookies covered at room temperature for up to 1 week.

Notes

  • Softened butter at room temperature ensures proper creaming with sugar for a light dough texture.
  • Chilling the dough and shaped cookies is crucial to prevent spreading and retain shape during baking.
  • For best flavor, use fresh lemon zest and fresh lemon juice.
  • Homemade lemon curd enhances the lemon flavor but store-bought is a convenient alternative.
  • Cookies can be stored covered at room temperature for up to one week, making them great for gifting.

Find it online: https://marthatasty.com/lemon-thumbprint-cookies-with-lemon-curd-and-icing-recipe/