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Lyna Recipes

Lemon Thumbprint Cookies with Lemon Curd

Soft lemon sugar cookies filled with tangy lemon curd and finished with a simple lemon icing.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Filling:
  • 1/2 cup lemon curd
  • For the Icing:
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice

Method
 

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
    Cream butter and sugar until light and fluffy.
      Add egg, vanilla, lemon zest, and lemon juice, mixing until combined.
        In another bowl, whisk flour, baking powder, and salt, then gradually add to wet ingredients.
          Scoop dough into balls and place on baking sheet. Press thumb into center of each.
            Bake for 10–12 minutes until edges are set.
              Press centers again if needed, then cool completely.
                Fill centers with lemon curd.
                  Mix icing and drizzle over cookies.

                    Notes

                    Use fresh lemon juice for best flavor. Do not overfill with curd. Store cookies in the refrigerator and bring to room temperature before serving.