Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Lemon Thumbprints Recipe

★★★★★

4.5 from 135 reviews
  • Author: Elara
  • Total Time: 35-40 minutes
  • Yield: 24-30 cookies depending on size 1x

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/double-lemon-thumbprints-recipe/