“Tangy, sweet, light and delicious. Makes a great ending to any meal, or great for an afternoon tea.”
Lemon Thumbprint Cookies
Servings – 24 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients:
1 1/2 cups unsalted butter, softened.
1/4 cup white sugar
3 1/2 cups all-purpose flour
1 medium lemon, zested.
1/2 cup lemon curd
1 cup powdered sugar
2 tablespoons milk
Preheat the oven to 325°F.
Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb.
Put a small spoonful of lemon curd into each indent.
Bake in the preheated oven until edges are golden, 15 to 20 minutes.
Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely.
Mix powdered sugar and milk together until smooth. Drizzle over cookies.
"These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with a zesty light lemon curd! These are an all-time favorite cookie recipe, and the filling options are absolutely endless, try a blackberry curd for a twist!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.