Description
Sweet and zesty lemon thumbprint cookies bring sunshine to your dessert plate with buttery, crumbly perfection. Citrusy centers nestled in delicate shortbread create a delightful treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) all-purpose flour
- 200 grams (7.1 ounces) unsalted butter, softened
- 100 grams (3.5 ounces) granulated sugar
Flavor and Binding Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
Filling and Topping:
- 120 grams (4.2 ounces) lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Heat the oven to 175C (350F) and prepare a baking sheet with parchment paper.
- Using an electric mixer, blend butter and sugar until creamy and airy.
- Incorporate egg yolk, vanilla extract, and freshly grated lemon zest until thoroughly combined.
- Gradually fold in flour and salt, gently mixing until a smooth, cohesive dough forms.
- Shape the dough into uniform small spheres, approximately 20g each, and arrange them evenly on the lined baking sheet.
- Create a gentle depression in the center of each cookie using your thumb or the rounded back of a spoon.
- Carefully spoon lemon curd into the center indentations, ensuring an even distribution.
- Transfer the cookie sheet to the preheated oven and bake for 12-15 minutes, watching for delicate golden edges.
- Once baked, allow cookies to rest on the baking sheet for 5 minutes to stabilize their structure.
- Carefully transfer cookies to a wire cooling rack and let them cool completely.
- Optional: Dust the cooled cookies with a light sprinkle of powdered sugar for an elegant finishing touch.
Notes
- Ensure butter is at room temperature for smooth, creamy mixing and easier dough formation.
- Chill the dough for 30 minutes before shaping to prevent spreading and maintain cookie shape during baking.
- Use a small measuring spoon or melon baller to create uniform, precise indentations in the cookies.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain texture and taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 144
- Sugar: 6 g
- Sodium: 22 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 28 mg