Description
Bright and buttery thumbprint cookies filled with tangy lemon curd and finished with a sweet citrus glaze—perfect for spring and summer.
Ingredients
For the Cookies:
Unsalted butter, softened
Granulated sugar
Lemon zest
Vanilla extract
All-purpose flour
Salt
Lemon curd (store-bought or homemade)
For the Lemon Glaze:
Powdered sugar
Freshly squeezed lemon juice
Vanilla extract
Instructions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a medium bowl, whisk flour and salt.
In a large bowl, cream softened butter and sugar until fluffy. Mix in lemon zest and vanilla.
Gradually stir in flour mixture until a soft dough forms.
Scoop tablespoon-sized dough balls and place them 2 inches apart on the baking sheets.
Make an indentation in each with your thumb or a spoon.
Fill centers with a small amount of lemon curd.
Bake for 13–15 minutes, until edges are lightly golden.
Let cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar, lemon juice, and vanilla until smooth. Drizzle over cooled cookies and allow to set.
Notes
Use homemade lemon curd for a fresher taste.
Try raspberry jam or orange marmalade as a flavorful variation.
For a simpler finish, dust cookies with powdered sugar instead of glazing.
Chill the dough or shaped cookies before baking to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
