Lemon Thumbprint Cookies – a delicious recipe with butter, granulated sugar, egg yolks, lemon zest, lemon juice, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
2
With a mixer, beat butter and sugar together in a large bowl until well combined. Beat in yolks, lemon zest, lemon juice, and salt.
3
On low speed, beat in flour just until large moist clumps form. You may need to use your hands at this point to form one large ball.
4
Roll tablespoons of dough into balls. Place balls on prepared baking sheets about 1 inch apart. Make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
5
Remove cookies from oven and immediately fill indentations with curd.
6
Sprinkle with confectioners' sugar before serving.
868
kcal
Calories
52
g
Fat
90
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsalted butter softened, 1/2 cup granulated sugar, 2 large egg yolks, 1 tablespoon lemon zest grated, and more.
Yes, Lemon Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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