Easy Lemon Thumbprint Cookies Recipes

LEMON THUMBPRINT COOKIES

Steps:

• Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix butter and 3/4 cups granulated sugar together on medium speed for 2 minutes or until light and fluffy.
• Add in the lemon zest and lemon juice and mix until incorporated.
• Turn the mixer to low and add in the flour mixing until just incorporated.
• Place the remaining 1/4 cup of granulated sugar in a small bowl.
• Using a medium cookie scoop (2 tablespoons), scoop the dough out and roll into balls. Place the ball into the granulated sugar and coat.
• Place the dough into the prepared baking sheet 2 inches apart, and press dough in the center of each ball with a spoon or your thumb to create a well. Place a 1/2 teaspoon amount of lemon curd or preserves into the well.
• Bake for 9-10 minutes, or until the edges are slightly golden. Transfer to a wire rack to cool completely.
• Whisk together the powdered sugar and milk until smooth and no lumps remain. Transfer the glaze to a small zip-top bag and snip the corner off the bag with scissors. Drizzle the glaze on top of the cookies.
• Allow the glaze to set.

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• 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 indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EASY LEMON THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
• Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

SHORTBREAD THUMBPRINT COOKIES WITH LEMON CURD

Steps:

• Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.
• Cover and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.
• Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.
• While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.

SOFT LEMON THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Using an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
• Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball. If desired, chill for 30 minutes.
• Form dough into 1-inch balls (make sure they're perfectly round), and arrange on prepared cookie sheet. Use a ½ tsp. measuring spoon to create perfectly circular craters in the center.
• Bake cookies for 8 to 10 minutes. Remove cookie sheet from oven. If indentations look shallow, further define them again and fill each with about 1/2 tsp of lemon curd.
• Bake for an additional 3 to 4 minutes, or until curd melts slightly and edges of cookies are lightly golden. Cool. Dust with powdered sugar, if desired.