Lemon Thumbprint Cookies
Oh, these Lemon Thumbprint Cookies? They are little bites of sunshine! Sweet, tangy, and buttery – just perfect for a quick treat.
I’ve made these so many times, and they always disappear fast. The bright lemon curd in the center? It melts in your mouth! Plus, they’re super easy to make.
Imagine biting into a soft, buttery cookie with a burst of zesty lemon. Yep, it’s as good as it sounds. And the best part? You only need a few simple ingredients.
Let’s get baking! You’ll love how simple and delicious these are. Grab your mixing bowl, and let’s do this together!
Why You’ll Love This Recipe
- Fresh Lemon Flavor: Lemon zest and lemon curd give the cookies a tasty, tangy flavor that feels fresh and sweet.
- Easy and Fun: It’s simple to make the thumbprint shape, making it a great recipe to bake with kids.
- Perfect for Parties: Lemon thumbprint cookies look pretty on any cookie tray or party table.
- Quick to Bake: You can make these cookies in less than an hour, perfect for busy days.
- Make Ahead: Cookie dough can be prepared in advance and baked fresh when you’re ready.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes
- Bake Time: 12 minutes
- Total Time: About 35 minutes
Servings:
- This recipe makes about 24 lemon thumbprint cookies. Want more cookies? Double the ingredients easily.
Difficulty:
- Simple enough for beginners, enjoyable for everyone who loves baking.
Required Kitchen Tools
To make Lemon Thumbprint Cookies, you’ll need these basic kitchen tools:
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper (for lining the baking sheets)
- Small spoon or thumb (to make thumbprints)
- Cooling rack (for cookies to cool)
Ingredients for Lemon Thumbprint Cookies
Here’s exactly what you’ll need to bake these cookies (full measurements in the recipe card at the end):
- All-purpose flour: Regular flour is best to keep the cookies soft and chewy.
- Almond flour: Adds a soft texture and subtle nutty taste to your cookies.
- Fine sea salt: Just a little salt makes the sweet flavors stronger.
- Unsalted butter: Makes cookies tender and flavorful. Remember, soften your butter to room temperature first.
- Cane sugar (or white granulated sugar): Adds sweetness and a nice texture.
- Vanilla extract: Makes your cookies taste warm and delicious.
- Almond extract: Adds extra nutty flavor to the cookies.
- Lemon zest: Gives fresh lemony taste to the cookie dough.
- Lemon curd: Goes in the thumbprint. It’s sweet, tangy, and creamy.
How to Make Lemon Thumbprint Cookies Step-by-Step Instructions
Follow these easy instructions to bake perfect Lemon Thumbprint Cookies every time:
Step 1: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Mix them until evenly combined. Set this bowl aside for now.
Step 2: Cream Butter and Sugar
In a large bowl, using a hand mixer or stand mixer, beat the softened unsalted butter and cane sugar together until the mixture is fluffy and pale in color, about 2 to 3 minutes.
Step 3: Add Flavors
To the butter and sugar mixture, add vanilla extract, almond extract, and lemon zest. Mix again on low speed until evenly combined.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry flour mixture to your butter and sugar mixture. Mix gently on low speed, just until the dough comes together. Avoid overmixing; it should be smooth and soft.
Step 5: Chill the Dough
Wrap your cookie dough in plastic wrap or cover the bowl tightly. Chill it in the refrigerator for about 30 minutes. This makes the dough easier to handle.
Forming and Baking the Cookies
Step 6: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 7: Shape the Cookies
Take small portions of dough (about 1 tablespoon each). Roll each piece into a small ball with your hands. Place each ball onto your prepared baking sheets, about 2 inches apart.
Step 8: Make Thumbprints
Gently press your thumb or the back of a small spoon into the center of each dough ball, creating a small dent for the lemon curd filling. Be careful not to press too deeply, just enough to hold the filling.
Step 9: Fill with Lemon Curd
Spoon a small amount (about half a teaspoon) of lemon curd into the thumbprint of each cookie. Don’t overfill, or it may spill out during baking.
Step 10: Bake
Bake the cookies in the preheated oven for about 10–12 minutes. Cookies should look set and lightly golden on the edges.
Step 11: Cool Completely
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them carefully to a cooling rack and let them cool completely.
Serving and Decoration
How to Serve Lemon Thumbprint Cookies
These lemon thumbprint cookies taste wonderful alone or served with other treats. Here are a few easy serving ideas:
- With Tea or Milk: Enjoy cookies with a warm cup of tea or a cold glass of milk for a tasty snack.
- Party Treats: Place them on a cookie tray with other desserts like brownies or mini cupcakes at parties or gatherings.
- Gift Them: Wrap cookies nicely in a small box or bag, and give them as gifts for friends, family, or teachers.
Decoration Ideas:
- Powdered Sugar: Sprinkle lightly over cookies once cooled, for a pretty look.
- Extra Lemon Zest: Add fresh lemon zest on top of the lemon curd for bright color and extra flavor.
- Drizzle Icing: Make a simple icing with powdered sugar and lemon juice. Drizzle it over cookies for an attractive finish.
Tips and Tricks for Success
- Soft Butter: Make sure butter is soft, not melted. Soft butter helps cookies turn out tender and tasty.
- Perfect Thumbprints: Press gently. If thumbprints crack, gently pinch the sides back together.
- Don’t Overbake: Cookies should look lightly golden. If baked too long, they’ll become dry.
- Chill Dough: Chilling the dough helps cookies keep their shape when baking.
- Fresh Ingredients: Fresh lemon zest and high-quality lemon curd make cookies taste best.
Variations for Lemon Thumbprint Cookies
- Berry Twist: Fill thumbprints with raspberry or strawberry jam instead of lemon curd.
- Chocolate Version: Add mini chocolate chips to the dough and fill thumbprints with chocolate spread.
- Nutty Flavor: Roll cookie dough balls in finely chopped almonds before making thumbprints for extra texture and taste.
Nutrition Information
Here’s the nutrition information for one Lemon Thumbprint Cookie:
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 120 |
| Fat | 6g |
| Carbohydrates | 14g |
| Sugar | 7g |
| Protein | 1.5g |
Nutrition facts are approximate and can vary based on specific ingredients used.
Lemon Thumbprint Cookies
About 24
cookies20
minutes10
minutes120
kcalIngredients
1½ cups (190g) all-purpose flour
1½ cups (190g) all-purpose flour
¼ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
½ cup (100g) cane sugar (or granulated sugar)
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon fresh lemon zest
½ cup lemon curd
Directions
- Mix Dry Ingredients:
Whisk all-purpose flour, almond flour, and salt in a medium bowl. Set aside. - Cream Butter and Sugar:
Using a hand mixer or stand mixer, beat butter and sugar until creamy and fluffy (about 2–3 minutes). - Add Flavors:
Mix in vanilla extract, almond extract, and lemon zest until combined. - Combine Dough:
Slowly add flour mixture to butter mixture, mixing gently until combined. - Chill Dough:
Wrap dough and chill in the refrigerator for 30 minutes. - Preheat and Shape:
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Roll dough into 1-tablespoon balls and place on sheets, spaced 2 inches apart. - Make Thumbprints:
Press gently in the middle of each cookie with your thumb or spoon to form a small indent. - Fill with Lemon Curd:
Fill each thumbprint with about ½ teaspoon lemon curd. - Bake Cookies:
Bake for 10–12 minutes until edges turn lightly golden. - Cool Cookies:
Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Lemon Thumbprint Cookies FAQs
How long can I store Lemon Thumbprint Cookies?
You can store cookies in an airtight container at room temperature for up to 3 days or refrigerated for 1 week.
Can I freeze Lemon Thumbprint Cookies?
Yes. Freeze cookies (without powdered sugar) in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I make the dough ahead?
Yes. You can chill dough in the fridge for up to 3 days or freeze it for up to a month. Thaw dough overnight in the fridge before shaping and baking.
Can I use different fillings?
Yes. Jam, chocolate, or fruit preserves work well as tasty alternatives.
Conclusion
Lemon Thumbprint Cookies are a delightful, easy-to-make treat with bright lemony flavor. They’re great for special occasions, everyday snacks, or as thoughtful homemade gifts. Follow the easy instructions, and you’ll bake delicious cookies that everyone will enjoy. Happy baking!
