Cute Lemon Thumbprint Cookies
Cute, tangy, & perfectly sweetened lemon thumbprint cookies! They're filled with my homemade lemon curd, but feel free to use your favorite store-bought brand. So easy and fun to bake. 🍋❤️
Servings: 20 lemon thumbprint cookies
Calories: 139kcal
Equipment
- hand whisk or electric mixer
- knife,
- medium mixing bowl for dry ingredients
- large mixing bowl for cookie dough
- small cookie scoop 1 ½ tablespoon capacity
- Parchment Paper
- Wire rack
- small microwave-safe bowls, for heating chocolate
- piping bags or toothpick for decorating cookies
Ingredients
Dry Ingredients:
- 1 ¾ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp table salt
Wet Ingredients:
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 3 tbsp brown sugar light or dark
- 1 tbsp vanilla extract can sub 1:1 vanilla paste
- 1 egg room temperature
For rolling:
- ¼ cup granulated sugar
Filling:
- ½ cup lemon curd
Decoration (optional):
- 1 tbsp white chocolate chips
- 1 tbsp milk/dark chocolate chips
- green oil-based food coloring
Instructions
For the cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, and ½ tsp table salt.
- In a large bowl, lightly cream the softened ½ cup unsalted butter, ⅓ cup granulated sugar, and 3 tbsp brown sugar until smooth with an electric/stand mixer or hand whisk.
- Mix in 1 tbsp vanilla extract and 1 egg until smooth.
- Dump in all of the dry ingredients. Fold using silicone spatula until no dry spots remains.
Shape & bake cookies:
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper. Add ¼ cup granulated sugar into small bowl or plate.
- Use a small cookie dough scoop to gather dough into a ball (about1 ½ tablespoon each). Roll into granulated sugar and place onto lined cookie sheet, spacing cookies about 3 inches apart.
- Using your thumb or thin end of a spatula, make a circle indentation in the middle of the cookies. Use a knife to drag out two pointed ends to resemble a lemon.Tip: If dough is sticky, lightly flour your thumb or spatula every time you create an indent.
- Spoon lemon curd into the middles, making sure not to overfill.
- Bake for 11-13 minutes, or until edges are set and lightly golden brown. Let cookies rest on baking sheet for about 5 minutes. Transfer to a wire rack to fully cool.
Decorate:
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Add 1 tbsp white chocolate chips to small microwave-safe bowl and microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. Use this to draw on the stems.
- Melt 1 tbsp white chocolate chipsDye with green green oil-based food coloring. Use this for the leaves.Tip: If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Enjoy!
Notes
- Storage: Keep cookies at room temp in airtight container for up to 5 days.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
Nutrition
Serving: 1 cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 102mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 154IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 1mg
