Absolutely everyone needs a little sunshine in their life, and these lemon thumbprint cookies are here to deliver just that. Perfectly tangy, sweet, and buttery, they’re the ideal treat to brighten up any day.
Why This Recipe Works
- The combination of butter and sugar creates a melt-in-your-mouth texture that’s irresistible.
- Fresh lemon zest and juice provide a vibrant, citrusy punch that balances the sweetness.
- The thumbprint design isn’t just cute; it’s functional, holding your favorite jam or lemon curd perfectly.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup your favorite jam or lemon curd
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The fluffier your mixture, the lighter your cookies will be.
Step 2: Add the Lemon and Dry Ingredients
Gently mix in the lemon zest and juice until just combined. Then, gradually add the flour and salt, mixing until the dough comes together. Be careful not to overmix, as this can make the cookies tough.
Step 3: Shape the Cookies
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each ball. This is where your jam or lemon curd will go.
Step 4: Fill and Bake
Fill each indentation with about 1/2 teaspoon of jam or lemon curd. Bake in a preheated 350°F oven for 12-14 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For the best flavor, use fresh lemon juice and zest. Bottled lemon juice can be used in a pinch, but it won’t give you the same bright, fresh taste. If your dough is too sticky to handle, chill it for 30 minutes before shaping. To prevent the jam from bubbling over, avoid overfilling the indentations. For a glossy finish, brush the cookies with a simple syrup after baking.
Recipe Variations
- Swap the lemon for lime or orange for a different citrus twist.
- Use different jams or preserves to change up the flavor profile.
- Add a sprinkle of powdered sugar or a drizzle of glaze for extra sweetness.
- Incorporate poppy seeds into the dough for a bit of crunch.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can prepare the dough up to 3 days in advance and store it in the refrigerator. Just let it come to room temperature before shaping and baking. Baked cookies can be stored in an airtight container for up to a week.
Can I freeze these cookies?
Absolutely! Both the dough and baked cookies freeze well. For the dough, freeze it in a log shape and slice before baking. Baked cookies can be frozen in a single layer before transferring to a freezer bag.
Why did my cookies spread too much?
This usually happens if the butter was too soft or the dough wasn’t chilled before baking. Make sure your butter is just softened, not melted, and consider chilling the shaped cookies for 10 minutes before baking.
Summary
These lemon thumbprint cookies are a delightful blend of tangy and sweet, perfect for any occasion. With simple ingredients and easy steps, they’re sure to become a favorite.