Print Recipe Add to Collection
4.25 from 4 votes

Lemon Thumbprint Cookies

These Lemon Thumbprint cookies are sure to be a tasty addition to any treat table or gifted tin. They're sweet, tart and delicious!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 95kcal
Author: Joanna Cismaru

Ingredients

  • 8 tbsp butter (1 stick) unsalted
  • 1/2 cup sugar
  • 2 tsp lemon juice freshly squeezed
  • zest of one lemon
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 tsp salt
  • 2 1/2 cup all-purpose flour
  • 1 egg white beaten
  • 4 oz pecans ground
  • 1/4 cup lemon curd

Instructions

  • Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
  • Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
  • Add the eggs, salt and continue beating until fully incorporated. 
  • Add the flour and continue mixing on low until fully incorporated.
  • Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
  • Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
  • Place a small dollop of the lemon curd into the center of each cookie. 

Notes

You can use any type of buts that you like best in this recipe.
 
The nuts can be left out entirely. Just skip the egg white and pecan part in step 5.
 
Store leftovers cookies in an airtight container, in the fridge for up to a week.
 
To freeze them, store them in an airtight container for up to a month.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Serving: 22g | Calories: 95kcal | Carbohydrates: 10.9g | Protein: 1.6g | Fat: 5.2g | Saturated Fat: 1.9g | Cholesterol: 16mg | Sodium: 37mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 2.9g | Vitamin A: 2% | Calcium: 1% | Iron: 3%