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Lemon Thumbprints

Soft, buttery thumbprint cookies filled with bright lemon curd, perfect for holidays, parties, and elegant dessert tables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest fresh
  • 2 cups all-purpose flour
  • 0.25 tsp salt
Filling
  • 0.5 cup lemon curd

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in egg yolk, vanilla, and lemon zest.
  4. Add flour and salt, mixing until a soft dough forms.
  5. Roll dough into balls and place on baking sheets.
  6. Press thumbprint into center of each cookie.
  7. Fill centers with lemon curd.
  8. Bake 12–15 minutes until lightly golden.

Notes

Do not overbake for the softest texture. Chill dough if too soft.