Description
These Zesty Lemon-Filled Cookies are a delightful citrus twist on classic thumbprint cookies. Soft, buttery dough surrounds a tangy lemon curd center, creating a perfect balance of sweet and tart flavors. Finished with a light dusting of powdered sugar, they make an irresistible treat for dessert or tea time.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Lemon Filling
- 1/2 cup lemon curd (store-bought or homemade)
Optional Topping
- Powdered sugar for dusting
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt for consistent dough texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air and ensures a tender cookie crumb.
- Add Wet Ingredients: Mix in the egg, lemon zest, fresh lemon juice, and vanilla extract until smooth. This provides flavor and moisture to the dough.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined to avoid overworking the dough.
- Form Dough Balls: Using a small cookie scoop or tablespoon, roll the dough into 1-inch balls. Place half of them spaced 2 inches apart on a parchment-lined baking sheet.
- Create Indentation and Fill: Press a thumbprint gently into the center of each dough ball on the baking sheet to create a small well, then spoon about 1/2 teaspoon of lemon curd into each indentation.
- Seal Cookies: Place the remaining dough balls on top of the filled cookies and gently press the edges together to seal the lemon curd inside, smoothing the surface slightly to form a sealed ball.
- Bake Cookies: Bake in the preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges turn lightly golden, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess.
- Optional Finishing: Once cooled, dust the cookies with powdered sugar for an elegant touch and extra sweetness before serving.
Notes
- For convenience, substitute homemade dough with refrigerated sugar cookie dough enhanced with added lemon zest and juice.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- These cookies freeze well; wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
