Step-by-step instructions
Ready to whip up some cookies? Here’s how to do it:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy—a good 2-3 minutes.
- Beat in the egg yolk, lemon zest, and lemon juice until completely combined.
- In another bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Roll the dough into 1-inch balls and place them on the lined baking sheet, ensuring they’re about 2 inches apart.
- Use your thumb or the back of a teaspoon to gently press an indentation into each ball.
- Fill each indentation with about 1/2 teaspoon of lemon curd.
- Bake in the preheated oven for 12-15 minutes, or until the edges are a lovely light golden color.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These Buttery Lemon Thumbprint Cookies are fantastic on their own, but you can elevate your serving experience in several ways! Serve them with a cup of herbal tea for a soothing afternoon treat, or package them in a decorative box to share during gatherings. Dust with powdered sugar for an elegant touch, or drizzle a thin lemon glaze over the top for added sweetness.
Keeping leftovers fresh
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like them to last longer, consider freezing them. They can be stored in a freezer-safe container for up to three months. Just make sure they’re completely cooled before freezing to maintain texture.
Helpful cooking tips
- Make sure your butter is perfectly softened for easy creaming. If you’re in a rush, you can microwave it for about 10 seconds—just don’t let it melt!
- When measuring flour, spoon it into your cup and level it off with a knife for the most accurate results.
- If you want to infuse more lemon flavor, try adding a splash more of fresh lemon juice or zest into the dough.
Creative twists
These cookies are incredibly versatile! Feel free to try:
- Substituting the lemon zest with lime or orange zest for a different citrus twist.
- Using chocolate ganache instead of lemon curd for a decadent chocolate version.
- Adding nuts like finely chopped pistachios or almonds for a delightful crunch.
FAQs
What is the prep time for these cookies?
The prep time is typically around 20 minutes, with an additional 12-15 minutes for baking.
Can I substitute the egg yolk with a vegan alternative?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitution to make it vegan-friendly.
How long do the cookies last once baked?
Stored in an airtight container, they can last about a week at room temperature. In the freezer, they can be kept for up to three months.
These Buttery Lemon Thumbprint Cookies are sure to be a delightful addition to your baking repertoire. Enjoy the process and the delicious results!
