Description
These Lemon Thumbprint Cookies are buttery, melt-in-your-mouth cookies filled with bright, tangy lemon curd. With a tender crumb from a mix of all-purpose and almond flours, and a hint of almond and vanilla extract, these cookies offer the perfect balance of sweetness and citrus zing. They’re simple to make and ideal for sharing at gatherings or as a delightful afternoon treat.
Ingredients
Dry Ingredients
- 2 cups (284 g) all-purpose flour
- 1 1/3 cup (145 g) almond flour
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1/2 cup (115 g) cane sugar (or white granulated sugar)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 lemon
Filling
- 1/2 cup lemon curd
Instructions
- Prep oven and baking sheet: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix dry ingredients: In a small mixing bowl, whisk together the all-purpose flour, almond flour, and fine sea salt until well combined.
- Mix the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and cane sugar on medium speed for about 1 minute until the mixture is light and fluffy. Add the vanilla extract, almond extract, and lemon zest, mixing briefly to incorporate. Gradually add the flour mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Form the dough balls: Roll the dough into balls weighing approximately 20 grams each (about 1.5 tablespoons). Place them a few inches apart on the prepared baking sheet. Use the back of a teaspoon, your thumb, or the bottom of a wooden spoon to press an indent into the center of each dough ball to create a small well for the filling.
- Bake the cookies: Bake in the preheated oven for 14 to 16 minutes or until the cookies are just lightly golden around the edges. Remove the baking sheet from the oven and place it on a wire rack to cool slightly.
- Re-indent and fill: While the cookies are still soft and warm, use the same spoon or thumb to press the indent again if it has puffed up. Then, carefully spoon about half a teaspoon of lemon curd into each cookie’s indentation.
- Serve and enjoy: Serve these cookies warm for the best flavor and texture. They make a delightful treat for any occasion.
Notes
- Make sure the butter is at room temperature for easier creaming with the sugar.
- When reforming the indent after baking, do it gently to avoid cracking the cookie.
- You can store leftover cookies in an airtight container for up to 3 days; add fresh lemon curd before serving.
- For a gluten-free option, use a certified gluten-free all-purpose flour blend instead of regular flour.
- Feel free to substitute lemon curd with other fruit curds or jams for variety.
