Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!
COOKIE PEOPLE!! We are officially on Day FIVE of the TWELVE DAYS OF CHRISTMAS COOKIES! Are you into it?? I’m geared up for the week because we have some SOLID cookie recipes. If you missed the first few days, scroll down to the bottom of this post to catch up!
These little beauties might seem standard… but I’m telling you, they are perfect in their simplicity! I love me a lemon cookie, and paired with lemon curd or strawberry preserves in these thumbprints, makes my heart happy. The granulated sugar on the outside of the cookie gives it a slight crunch, while the inside is smooth and melty. I’m a fan.
Also because I know some of you will ask, no…there are no eggs in these cookies. They’re a lot like a shortbread base, which is basically my favorite. Plus, yay for egg allergy people!
The dough comes together super quickly, and then you roll them into balls, then into granulated sugar for some extra crunch and sparkle…THEN pick your favorite preserves, curd, or jam and get to filling!
I am a huge fan of strawberry preserves in these cookie or lemon curd if you wanna go big on the lemon!
Bake them and bask in their beauty…
And of course I recommend a healthy drizzle of icing. Or you can use white chocolate. You’re call!
Enjoy!!
Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar, divided
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/2 cups flour
- 1/3 cup lemon curd or strawberry preserves
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- 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.
Glaze
- 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.
Notes
Store at room temperature for up to 3 days for best freshness.
*If you choose to freeze these cookies, note the lemon curd or preserves can get sticky upon thawing.
Nutrition
- Serving Size:
- Calories: 121
- Sugar: 10.1 g
- Sodium: 6.7 mg
- Fat: 5.6 g
- Carbohydrates: 16.9 g
- Protein: 1.1 g
- Cholesterol: 17.6 mg
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In case you missed days 1-4 of my 12 Days of Christmas Cookies, catch up below!
Day 1: 3 Ingredient Shortbread
Day 2: Double Chocolate Mocha Cookies
Day 3: Salted Caramel Pinwheel Cookies
Day 4: Perfect Spritz Cookies
I rolled these into 1 inch balls, made the thumb print, filled with strawberry preserves, and baked. What I got were 2 inch flattened disks with spread out jam. Should I have chilled the dough before baking or what other mistake did I make?
You do realize that lemon curd is made with egg? I don’t think I would leave those curd filled one at room temperature.
I think leaving at room temperature should not be a problem. I have made lemon squares, which are never refrigerated. In order to make the curd, the eggs are cooked. Just a thought.
Do you use all purpose or self rising flour for this recipe
all purpose!
Hi, salted or unsalted butter?
You can use either, but I always use salted!
Can vanilla be substituted for lemon juice?
You can use vanilla extract in place of the lemon juice, but I would only use 1 teaspoon 🙂
Going to make these soon with wild huckleberry jam!
Btw should be”your choice” not “you’re choice”, auto correct strikes again! Lol
I used a 1 tbsp scoop to measure the cookies and only got 24. How could you get 36 using a 2 tbsp scoop?
These look delish! I love shortbread. Also, I appreciate that you indicate how long the cookies will keep, a big help during the holidays.
These look divine Shelly… How many does the recipe make, and can it be doubled successfully? Thank you and Happy Holidays…
36 cookies!
I love the simplicity here. When the pics popped up, I thought this would be really complicated but it’s not Even down to that drizzled frosting Lovely. Adding this to my Christmas cookie list to make with my 2 girls. Thanks. http://www.raiseyourgarden.com
Opps, my husband pic showed up. Sorry! Feeling goofy. Today.