If you love bright, citrusy flavors in your baked treats, these Lemon Thumbprint Cookies are the perfect choice. Soft, buttery, and sweet, each cookie is filled with tangy lemon curd and finished with a drizzle of lemon icing. These cookies are ideal for spring gatherings, afternoon tea, or gifting during the holidays.
The secret to these cookies lies in their creamy butter dough and the chilled resting time, which ensures they hold their shape while baking. You can make your own homemade lemon curd or use store-bought for convenience. If lemon isn’t your favorite, raspberry, strawberry, or apricot preserves also work beautifully.
Ingredients for Lemon Thumbprint Cookies
Cookie Dough:
- 2 ¼ cups (281g) all-purpose flour, spooned and leveled
- 1 tablespoon (8g) cornstarch
- ¼ teaspoon salt
- 14 tablespoons (200g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
Coating & Filling:
- ½ cup (100g) granulated sugar
- ½ cup (140g) lemon curd (homemade or store-bought)
Lemon Icing:
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons (30ml) fresh lemon juice
How to Make Lemon Thumbprint Cookies
Step 1: Prepare the Dough
In a medium bowl, whisk together flour, cornstarch, and salt. In a large bowl, beat the butter and granulated sugar until creamy, about 3 minutes. Add lemon zest, lemon juice, egg, and vanilla, and mix until combined. Slowly incorporate the dry ingredients until dough forms. Cover and refrigerate for at least 3 hours or up to 3 days. Chilling is crucial for shaping these soft cookies.
Step 2: Shape and Coat the Cookies
Line baking sheets with parchment paper or silicone mats. Scoop 1-tablespoon portions of chilled dough, roll into balls, and coat in granulated sugar. Place cookies about 2 inches apart. Use your thumb to create an indentation in the center and fill with ½ teaspoon of lemon curd.
Step 3: Bake
Preheat the oven to 350°F (177°C). While the oven heats, chill the shaped cookies for a few minutes to prevent over-spreading. Bake for 12-13 minutes, until edges are set and lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 4: Add Lemon Icing
In a small bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over cooled cookies using a spoon, fork, or squeeze bottle. Let icing set at room temperature for about 30 minutes.
Tips for Perfect Lemon Thumbprint Cookies
- Chill the Dough: Soft dough requires refrigeration to prevent spreading during baking.
- Butter Amount: Use 14 tablespoons (200g) rather than a full cup to avoid overspreading.
- Flavor Boost: Vanilla bean paste adds both flavor and visual appeal with tiny vanilla seeds.
- Alternative Fillings: Raspberry, apricot, or strawberry jam works if lemon curd isn’t available.
- Make-Ahead: Cookie dough can be chilled up to 3 days. Shaped dough balls (without filling) freeze for up to 3 months.
Storage
Store cooled cookies in an airtight container at room temperature for up to 1 week. Baked cookies can also be frozen for up to 3 months; thaw at room temperature before serving.
