Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you’ll want more than one batch!
I am a sucker for an old fashioned classic recipe like thumbprint cookies. The cookie itself is a buttery melt in your mouth shortbread. And most often they are filled with some flavor of jam.
I love to eat these sweet beauties but I’m also a major fan of these salted dulce de leche thumbprint cookies.
It took me several days to perfect the recipe for these cookies. I tested multiple recipes from well-known cookbooks, online sources, and other bloggers. Each ending in disaster. The cookies were either way too sweet or spread far too much.
Finally, with batch five I achieved thumbprint success! No spreading. No sugary toothache. Just pure cookie perfection.
Shortbread cookies are often a ratio of one part sugar, two parts butter, and three parts flour. Sorted Food actually did a video on this not too long ago. And while every recipe I tested contained those ratios, each one was a failure.
So for my final recipe, I added a little extra flour. Actually, a lot of extra flour. A whole fourth cup extra.
The purpose of the extra flour was to stabilize the dough. I didn’t want to fiddle with finicky cookie dough that needed to remain cold up until it went in the oven. That’s just too much work.
Instead, we now have an easy shortbread dough that chills once before rolling and filling.
I used a small cookie scoop to portion out the cookies. Each one should be about one tablespoon in size. Roll the dough into a neat ball and then press an indention in the middle with your thumb.
You can also use the back of a teaspoon, just be sure to flour it so it doesn’t stick. Also, be mindful of how deep you make the impression. If you go too deep, your lemon curd may seep out the bottom.
Fill the indentions with about a fourth of a teaspoon of lemon curd.
The cookies only need to bake for about 10 to 12 minutes, just until the bottom edges are lightly browned. It’s important not to overbake shortbread. You want them to be a little soft so they will melt in your mouth.
Let the cookies cool completely before drizzling with white chocolate.
I just know you are going to love these! Be prepared to make multiple batches because your friends and family will be asking for more.
If you love these cookies, you might also want to try these iced Meyer lemon cookies.
Lemon Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 and 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup lemon curd
- 1/2 cup white chocolate chips
- 1/2 tablespoon canola oil
Instructions
- In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed for 3 minutes. Beat in the vanilla and egg yolk. In a separate bowl, combine the flour and salt. Stir with a whisk. Gradually stir the flour into the butter and mix just until blended. Shape the dough into a ball, cover, and chill for at least 1 hour.
- Preheat the oven to 350ºF. Shape the dough into 1 tablespoon size balls and place them 2 inches apart on a parchment-lined baking sheet. Using your thumb or the back of a teaspoon, press a light indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, cracks are okay. Fill the indents with 1/4 teaspoon lemon curd. Bake for 10-12 minutes or until the bottom edges are lightly browned.
- Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the white chocolate drizzle: Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely. Drizzle over cooled cookies.
Notes
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Jane Couric says
May 29, 2016 at 3:31 pmThis looks interesting, though i have never tried anything like this, i think i will give this a go.
Joanna says
June 22, 2015 at 4:39 pmI found this recipe on Pinterest, and it looked so good, so I pinned it! Well, my nieces and nephew are coming over tonight, and my littlest niece is gluten-free, so I decided to try modifying the recipe. It worked great!! The changes I made were to use GF all purpose flour in place of regular flour, and I added 1/4 tsp. xantham gum. I baked them at 350F for 10 min. and that was perfect! For the drizzle, I mixed 1c. powdered sugar with about 1 1/2 Tablespoons of lemon juice and drizzled that over once they cooled. I’m sorry I messed with it so much, but they came out great, and this recipe is a keeper, GF or not! I can’t wait to try them as written. Thank you!
Jen says
June 23, 2015 at 8:17 amI’m so happy to hear that the recipe turned out, even with all the changes you made. Thanks so much for giving it a go!
Laura says
June 18, 2015 at 5:42 pmThese look wonderful–the curd is genius. I was curious, so I checked the one (non chocolate) thumbprint cookie I made and liked and it has an extra 1/2 cups of flour! And an extra egg yolk. So while I had never thought about it before, I agree those other recipes had too little flour!
Chineka @ Savor The Baking says
May 18, 2015 at 12:24 amI love lemons and these cookies are perfect for Spring!
Jen says
May 18, 2015 at 8:53 amThanks, Chineka!
Amber @ Dessert Now, Dinner Later! says
May 16, 2015 at 12:00 pmI freaking LOVE lemon curd, so these cookies are a must try!
Jen says
May 18, 2015 at 8:47 amI’m certain you will love them, Amber! Thanks so much!
Mir says
May 15, 2015 at 5:08 amThese look amazing. You worked so hard, too! And it paid off. I am a big fan of lemon anything. Especially when there’s drizzle involved!
Jen says
May 18, 2015 at 8:41 amThanks, Mir!
marcie says
May 14, 2015 at 4:17 pmThese are just gorgeous, and they’re major day brighteners! I love that they’re filled with lemon curd, one of my favorite things ever!
Jen says
May 18, 2015 at 8:41 amThank you so much, Marcie!
Cyndi - My Kitchen Craze says
May 14, 2015 at 2:12 pmJen these cookies are calling my name. I love the white chocolate and lemon combo. I love the texture of shortbread cookies too. Yum! Pinned!!
Jen says
May 18, 2015 at 8:40 amThanks so much for pinning, Cyndi!
Stacey @ Bake.Eat.Repeat. says
May 14, 2015 at 12:10 pmThose look amazing Jen! Love the white chocolate drizzle on top. And lemon curd and shortbread would be just wonderful together!
Jen says
May 18, 2015 at 8:40 amThanks, Stacey!
Ashley | The Recipe Rebel says
May 14, 2015 at 11:44 amLemon and white chocolate is such a great combination! It has been way too long since I’ve made cookies!
Jen says
May 18, 2015 at 8:40 amThanks, Ashley!
Alice @ Hip Foodie Mom says
May 14, 2015 at 8:35 amI love these cookies!!!! I want all the lemon curd!!! 🙂 seriously, love love love that you put lemon curd inside!!! these are gorgeous!!!
Jen says
May 14, 2015 at 9:09 amThanks for the sweet comment, Alice!