Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the brightest flavor, but in a pinch, bottled will work. The difference is subtle, especially with the lemon curd and zest still providing plenty of lemon flavor. If using bottled, reduce the amount slightly as it can be more concentrated.

Why did my cookies spread too much?

The most common reason is that the dough wasn't chilled long enough. These cookies have a high butter content, which makes them delicious but also prone to spreading if not properly chilled. Another possibility is that your butter was too warm when making the dough. Always make sure to chill the shaped cookies again while the oven preheats.

Can I make these gluten-free?

Yes! You can substitute a cup-for-cup gluten-free flour blend. The texture might be slightly different, but many bakers report great results. You may need to add an extra tablespoon of flour to prevent spreading, as gluten-free flours sometimes behave differently.

The lemon curd bubbled and spread during baking. How can I prevent this?

Make sure your thumbprint indentations are deep enough and wide enough to hold the curd. Also, don't overfill them - 1/2 teaspoon is the perfect amount. If you're still having trouble, try freezing the filled cookies for 10 minutes before baking.

Lemon Thumbprints Recipe

Description

Lemon Thumbprints are delicious bite-sized cookies with a buttery and soft texture, enhanced by a delightful tang of lemon. Filled with luscious lemon curd and topped with a light lemon drizzle, these cookies are perfect for any occasion – from tea parties to holiday gift-giving. Their vibrant and zesty flavor will surely brighten any dessert table.

Ingredients

Units Scale

Dough

2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
1 Tablespoon (8g) cornstarch
1/4 teaspoon salt
14 Tablespoons (200g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 Tablespoon fresh lemon zest
1 Tablespoon fresh lemon juice
1 large egg, at room temperature
1 teaspoon vanilla bean paste (or vanilla extract)

Coating & Filling

1/2 cup (100g) granulated sugar
1/2 cup (140g) lemon curd (homemade or store-bought)

Icing

1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) fresh lemon juice

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Instructions

Prepare the Dough
In a medium bowl, whisk together flour, cornstarch, and salt until combined. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and 3/4 cup granulated sugar on medium-high speed until fluffy, about 1 minute. Add lemon zest, lemon juice, egg, and vanilla bean paste. Beat on high speed until combined. The mixture may appear curdled but will smooth out once dry ingredients are added. Scrape down the bowl to ensure even mixing.
Combine Ingredients
Gradually mix the dry ingredients into the wet ingredients on low speed until fully combined. The dough will have a creamy texture. Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours, and up to 3 days. Chilling the dough is crucial for maintaining its shape.
Shape and Coat the Dough
Line baking sheets with parchment paper or silicone baking mats. Scoop cold dough into 1-tablespoon (18g) portions and roll into balls. Roll each ball in granulated sugar and position them 2 inches apart on the prepared baking sheets.
Fill with Lemon Curd
Use your thumb to press an indentation into the center of each dough ball. Fill each indentation with 1/2 teaspoon of lemon curd.
Bake the Cookies
Preheat the oven to 350°F (177°C). While the oven is preheating, place baking sheets with filled cookies into the refrigerator to chill briefly. Bake for 12-13 minutes, or until edges appear set and lightly browned. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Prepare the Lemon Icing
In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle the icing over cooled cookies using a spoon, fork, or squeeze bottle. Allow the icing to set for about 30 minutes before stacking or storing the cookies.

Notes
Make Ahead and Freezing Instructions: You can prepare the cookie dough ahead of time and store it in the fridge for up to 3 days. Freeze uncoated, unfilled shaped dough balls for up to 3 months. Thaw for 30 minutes before coating, filling, and baking. Baked cookies can also be frozen for up to 3 months.
Lemon Curd Substitute: If desired, replace lemon curd with raspberry, apricot, or strawberry preserves. Keep lemon icing for the signature lemon flavor.
Butter Amount: The recipe uses 200g of butter, which is slightly less than 1 cup. Using a full cup may result in over-spreading during baking.

Notes

Make Ahead and Freezing Instructions: You can prepare the cookie dough ahead of time and store it in the fridge for up to 3 days. Freeze uncoated, unfilled shaped dough balls for up to 3 months. Thaw for 30 minutes before coating, filling, and baking. Baked cookies can also be frozen for up to 3 months.
Lemon Curd Substitute: If desired, replace lemon curd with raspberry, apricot, or strawberry preserves. Keep lemon icing for the signature lemon flavor.
Butter Amount: The recipe uses 200g of butter, which is slightly less than 1 cup. Using a full cup may result in over-spreading during baking.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 35mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg