Double Lemon Thumbprints
A dollop of lemon curd or raspberry jam tops these buttery, lemon thumbprint cookies. The result is a colorful and refreshing addition to your holiday cookie assortment.
- Prep time
- 25 min
- Cook time
- 14 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
- 2
In a large bowl, beat the butter, sugar, lemon rind or oil, vanilla, and salt until very light.
- 3
Beat in the egg.
- 4
Add the flour, stirring until well blended.
- 5
Use a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (about 4 measuring teaspoons) of dough for each cookie. Scoop cookies onto the baking sheets, leaving 2" between them.
- 6
Use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each.
- 7
Bake the cookies for 12 to 14 minutes. Remove them from the oven.
- 8
Let the cookies cool for about 5 minutes to firm up, then move them to a rack to finish cooling.
- 9
Once the cookies are cool, fill the indentation with lemon curd or raspberry jam, using about 1/4 teaspoon for each teaspoon-scoop cookie, or 1/2 teaspoon for each tablespoon-scoop cookie.
- 10
Store thumbprint cookies, well wrapped, at room temperature for several days. Freeze for longer storage.