Double Lemon Thumbprints Recipe

Introduction

Double Lemon Thumbprints are buttery, tender cookies with a bright lemon flavor and a sweet curd filling. These delightful treats combine a soft, crumbly dough with a tangy center, perfect for any occasion or afternoon tea.

Ingredients

• 16 tablespoons (227g) unsalted butter, softened
• 1 cup (198g) granulated sugar
• 1 tablespoon lemon zest or 1/4 teaspoon lemon oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon table salt
• 1 large egg
• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (170g) lemon curd or raspberry jam

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease two baking sheets or line them with parchment paper.
2. Step 2: In a large bowl, beat the softened butter, sugar, lemon zest or lemon oil, vanilla extract, and salt until the mixture is very light and fluffy.
3. Step 3: Beat in the egg until fully incorporated.
4. Step 4: Gradually add the flour, stirring until the dough is well blended and smooth.
5. Step 5: Using a teaspoon (about 2 measuring teaspoons) or tablespoon (about 4 measuring teaspoons) cookie scoop, portion out the dough onto the prepared baking sheets. Space them about 2 inches apart.
6. Step 6: Press your fingertip (for smaller cookies) or thumb (for larger cookies) gently into the center of each cookie to create an indentation.
7. Step 7: Bake the cookies for 12 to 14 minutes, until set but not browned. Remove from oven and let cool on the baking sheets for about 5 minutes to firm up.
8. Step 8: Transfer the cookies to a wire rack to cool completely.
9. Step 9: Once cool, fill each indentation with lemon curd or raspberry jam—about 1/4 teaspoon per teaspoon-sized cookie, or 1/2 teaspoon per tablespoon-sized cookie.

Tips & Variations

• Try using different jams or curds for a variety of flavors, such as raspberry, blueberry, or orange marmalade.
• For an extra lemony punch, add a small amount of lemon oil in addition to the zest.
• Chilling the dough for 30 minutes before baking can help prevent spreading and keep the cookies thicker and tender.

Storage

Store these thumbprint cookies well wrapped at room temperature for several days. They also freeze well—place them in an airtight container and freeze for up to 3 months. To enjoy after freezing, thaw at room temperature and refresh in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour?

For best results, use all-purpose flour as specified. Using whole wheat or gluten-free flours may change the texture and require adjustments to liquid amounts.

What if I don’t have lemon curd?

You can substitute raspberry jam, other fruit preserves, or even chocolate spread to fill the cookie centers and create delicious flavor variations.

Double Lemon Thumbprints Recipe

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★★★★★

4.5 from 135 reviews

• Author: Elara
• Total Time: 35-40 minutes
• Yield: 24–30 cookies depending on size 1x

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Description

Delight in these Double Lemon Thumbprints, soft and buttery cookies infused with bright lemon zest and filled with tangy lemon curd or raspberry jam. Perfectly baked to a light golden finish with a signature thumbprint creating a sweet, fruity center, these cookies are a refreshing twist on classic thumbprints, ideal for teatime or special occasions.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 16 tablespoons (227g) unsalted butter, softened
• 1 cup (198g) granulated sugar
• 1 tablespoon lemon zest or 1/4 teaspoon lemon oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon table salt
• 1 large egg
• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour

Filling

• 1/2 cup (170g) lemon curd or raspberry jam

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
2. Mix Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, lemon zest or lemon oil, pure vanilla extract, and table salt until the mixture is very light and fluffy, ensuring the sugar is well incorporated.
3. Add Egg: Beat in the large egg thoroughly until combined to create a smooth dough base.
4. Add Flour: Stir in the unbleached all-purpose flour gradually until the dough is well blended without overmixing.
5. Shape Cookies: Using a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (about 4 measuring teaspoons), portion out dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for slight spreading.
6. Create Thumbprints: Use your fingertip for smaller cookies or your thumb for larger ones to make an indentation in the center of each cookie, which will later hold the filling.
7. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are lightly golden but the cookies remain soft in the center.
8. Cool Initial: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 minutes to firm up before transferring.
9. Cool Completely: Move the cookies to a wire rack to finish cooling completely, ensuring the thumbprint indentations hold their shape.
10. Add Filling: Once cool, fill each indentation with lemon curd or raspberry jam—use about 1/4 teaspoon for the smaller cookies and 1/2 teaspoon for the larger ones.
11. Storage: Store the thumbprint cookies well wrapped at room temperature for several days or freeze them to prolong freshness.

Notes

• Ensure butter is softened but not melted to achieve the perfect cookie texture.
• Do not overmix the flour to avoid tough cookies.
• Spacing the cookies well on the baking sheets prevents them from merging during baking.
• Let the cookies cool completely before adding the filling to prevent it from melting and spreading.
• Use parchment paper for easier cleanup and to prevent sticking.
• These cookies can be frozen before or after baking; thaw completely before filling if frozen baked.

• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon thumbprint cookies, lemon curd cookies, lemon cookies, jam-filled cookies, buttery cookies, thumbprint cookies recipe