If there’s one thing my kids and I love more than baking together, it’s eating delicious Lemon Thumbprint Cookies right out of the oven. These cookies are a delightful treat that blends the sweet tang of lemon with a buttery cookie base. The best part? They’re super easy to make, and you might already have all the ingredients at home. They’re perfect for a rainy afternoon baking session with the family. On those not-so-sunny days, we often whip these up and then share a batch with our next-door neighbors. They’re always a hit!
I’ve also shared other sweet moments and treats in my previous post about my Valentine’s Day Cookies , if you’re looking for more inspiration.
Why you’ll love this recipe
These Lemon Thumbprint Cookies are the ultimate comfort treat. You’ll love them because:
- They combine the refreshing zing of lemon with a soft, buttery cookie.
- Perfect for both novice and seasoned bakers.
- Each bite offers a burst of bright, citrusy flavor.
- They’re pretty enough for a special occasion and easy enough for everyday baking.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 14 tablespoons (200g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 cup (100g) granulated sugar (for coating)
- 1/2 cup (140g) homemade lemon curd or store-bought
- 1 cup (120g) confectioners’ sugar (for icing)
- 2 tablespoons (30ml) fresh lemon juice (for icing)
Step-by-step instructions
In a medium bowl, you’ll want to whisk together the flour, cornstarch, and salt until they’re combined. Then, set it aside. Now, grab a large bowl and use either a handheld mixer or a stand mixer with the paddle attachment. Beat the butter and 3/4 cup of sugar on a medium-high speed until everything is light and creamy, which usually takes about 3 minutes.
Next up, add in the lemon zest, lemon juice, egg, and vanilla bean paste. Beat this mixture on high until it’s completely combined—about a minute should do it. Take the dry ingredients and add them to your wet mix. Combine everything on a low speed. Afterward, cover the dough and refrigerate it for at least 3 hours.
Now, line your baking sheets with parchment paper or silicone mats. Place the remaining sugar in a small bowl. Scoop about a tablespoon of the cold dough and roll it into a ball. Coat each ball in sugar and space them about 2 inches apart on the sheets.
Make an indentation in each dough ball with your thumb, and fill it with 1/2 teaspoon of lemon curd. Preheat your oven to 350°F (177°C) while keeping the cookies in the refrigerator.
Bake the cookies for 12–13 minutes, until the edges are set and lightly golden. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
For the icing, whisk together the confectioners’ sugar and lemon juice, then drizzle over your cooled cookies.
Recipe tips & variations
If you want to add a little something extra, sprinkle a pinch of sea salt over the cookies before baking. This will beautifully balance the sweetness. You can swap out the lemon curd with raspberry jam for a delightful twist, too. If you’re not a fan of vanilla bean paste, vanilla extract will work just fine—and you might even prefer the subtle difference.
Storage & reheating
These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them for longer, they can be frozen for up to three months. Just make sure to separate the layers with parchment paper. To reheat, let them thaw at room temperature or give them a quick heat-up in a low oven.
FAQs
Can I use store-bought lemon curd?
Yes, absolutely! Store-bought lemon curd is a great time-saver and works perfectly in these cookies.
Can I prepare the dough in advance?
Definitely. You can make the dough up to two days in advance and keep it chilled in the fridge, or freeze it for later baking.
What if I don’t have a lemon?
You can use bottled lemon juice in a pinch, but fresh lemon zest really elevates the flavor.
Recipes you may like
If you loved these cookies, you’ll definitely want to try my favorite Hershey’s Red Velvet Blossoms Cookies for another delightful treat. I also recommend the classic Grand Floridian Disney Chocolate Chip Cookies (Metric) if you’re feeling a little nostalgic. Lastly, don’t miss out on my sweet takes on holiday baking with Valentine’s Day Cookies .
These homemade Lemon Thumbprint Cookies are a slice of sunny joy and a breeze to make. Enjoy every sweet bit!
Print
Lemon Thumbprint Cookies
- Total Time: 3 hours 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful Lemon Thumbprint Cookies that blend sweet tang of lemon with buttery cookie base.
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 cup granulated sugar (for coating)
- 1/2 cup homemade lemon curd or store-bought
- 1 cup confectioners’ sugar (for icing)
- 2 tablespoons fresh lemon juice (for icing)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, and salt until combined, then set aside.
- In a large bowl, beat the butter and 3/4 cup of sugar on medium-high speed until light and creamy, about 3 minutes.
- Add lemon zest, lemon juice, egg, and vanilla bean paste to the mixture and beat until combined, about a minute.
- Add dry ingredients to the wet mix and combine on low speed.
- Cover the dough and refrigerate for at least 3 hours.
- Line baking sheets with parchment paper or silicone mats. Place remaining sugar in a small bowl.
- Scoop about a tablespoon of cold dough, roll into a ball, coat in sugar, and space about 2 inches apart on sheets.
- Make an indentation in each dough ball with your thumb and fill it with 1/2 teaspoon of lemon curd.
- Preheat oven to 350°F (177°C) and bake cookies for 12–13 minutes until edges are set and lightly golden.
- Cool cookies on the sheet for 5 minutes before transferring to a wire rack.
- For icing, whisk together confectioners’ sugar and lemon juice and drizzle over cooled cookies.
Notes
- Sprinkling a pinch of sea salt before baking can balance sweetness.
- You can substitute lemon curd with raspberry jam for a twist.
- If you prefer, use vanilla extract instead of vanilla bean paste.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg