Lemon Thumbprint Cookies
Delightful and comforting cookies with a bright lemon curd filling that is perfect for any occasion.
Ingredients
Cookie Base
- ½ Cup salted butter, softened Adds moisture and richness
- ½ Cup white granulated sugar Sweetens and aids texture
- ½ Cup light brown sugar Contributes sweetness and depth
- 1 large egg Provides structure and moisture
- 1 Teaspoon vanilla extract Enhances flavor
- 1 Teaspoon baking powder Creates lift
- ½ Teaspoon baking soda Works with acidity for leavening
- 1 ¾ Cups all-purpose flour Forms the base structure
Filling
- 1 ½ Cups lemon curd Adds tartness and creaminess
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper if desired.
- In a mixing bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture, and stir until fully combined.
- In a separate bowl, combine baking powder, baking soda, and all-purpose flour.
- Gradually mix the dry ingredients into the wet mixture until just incorporated.
- Scoop out portions of the dough and form them into balls, placing them evenly spaced on the prepared baking sheet.
- Press your thumb or the back of a spoon into the center of each dough ball to create a well.
- Carefully fill each thumbprint with lemon curd.
Baking
- Bake the cookies in the preheated oven until edges are lightly golden, about 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For best results, ensure your butter is softened and avoid overmixing the dough. Store cookies in an airtight container for up to 3 days.