Description
Delightful soft and buttery cookies filled with tangy lemon curd, bringing a burst of citrus flavor in every bite.
Ingredients
Scale
- 2 and 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1/2 cup granulated sugar (for coating)
- 1/2 cup lemon curd (for filling)
- 1 cup confectioners’ sugar (for icing)
- 2 tablespoons fresh lemon juice (for icing)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat together the butter and granulated sugar until light and creamy. Add lemon zest, lemon juice, egg, and vanilla bean paste, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Cover and refrigerate for at least 3 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll dough into balls, coat with granulated sugar, and place on sheets.
- Make an indentation in the center of each ball and fill with lemon curd.
- Chill baking sheets for 10-15 minutes, then bake for 12-13 minutes until edges are golden. Let cool for 5 minutes, then transfer to a wire rack.
- For icing: whisk confectioners’ sugar and lemon juice together until smooth, then drizzle over cooled cookies. Allow icing to set for 30 minutes before serving.
Notes
For more intense lemon flavor, consider adding extra lemon zest. Always use fresh lemon juice for the best taste.
- Prep Time: 180 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, lemon, thumbprint, dessert, sweets