Description
Zesty lemon thumbprint cookies bring sunshine to classic shortbread with tangy curd filling. Buttery, crumbly cookie bases cradle rich lemon centers, offering sweet-tart perfection you’ll crave after one delightful bite.
Ingredients
Scale
- 14 tbsps (200g) unsalted butter, softened to room temperature
- 2.25 cups (281g) all-purpose flour, spooned and leveled
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 tbsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp salt
- 1 tbsp (8g) cornstarch
- ½ cup (100g) granulated sugar
- ½ cup (140g) homemade lemon curd or store-bought
- 1 cup (120g) confectioners’ sugar
- 2 tbsps (30ml) fresh lemon juice
Instructions
- Preparation: Whisk flour, cornstarch, and salt in a mixing bowl until perfectly blended, creating a uniform dry foundation.
- Creaming: Blend butter and granulated sugar using an electric mixer until airy and pale, then integrate lemon zest, lemon juice, egg, and vanilla bean paste for vibrant flavor complexity.
- Dough Formation: Fold dry ingredients into the creamy mixture, forming a consistent dough. Wrap and refrigerate for 3 hours to develop rich, concentrated flavors.
- Shaping: Remove chilled dough and craft uniform spheres, generously coating each in granulated sugar. Position cookies on parchment-lined baking sheets with strategic spacing.
- Thumbprinting: Gently press a subtle indentation into each cookie’s center, creating a perfect vessel for lemon curd. Fill each depression with precise, consistent lemon curd placement.
- Baking: Preheat oven to 350°F. Bake cookies until edges transform to a delicate golden tone, roughly 12-13 minutes, ensuring a crisp yet tender texture.
- Cooling and Glazing: Transfer cookies to a cooling rack, allowing complete temperature reduction. Whisk confectioners’ sugar and lemon juice into a glossy, smooth glaze.
- Finishing: Elegantly drizzle the luminous icing across cooled cookies, permitting the glaze to set for 30 minutes before serving these delectable treats.
Notes
- Chill Dough Thoroughly: Refrigerate for at least 3 hours to develop robust flavor and prevent spreading during baking, ensuring a perfect cookie texture.
- Handle Thumbprints Gently: Create shallow, even indentations without piercing the cookie base, allowing lemon curd to nestle perfectly without leaking.
- Sugar Coating Technique: Roll cookies completely in granulated sugar for a delicate, crisp exterior that adds subtle sweetness and elegant sparkle.
- Cooling is Crucial: Let cookies rest on baking sheet briefly before transferring to wire rack, preventing potential cracking and maintaining structural integrity.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 136
- Sugar: 10g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg