Cakes & baking
Lemon Thumbprint Cookies
These thumbprint cookies feature a buttery, zesty dough that cradles a bright dollop of lemon curd. They come together with a stand mixer for the dough, then a quick roll and bake. The recipe yields a generous batch, making them a good option for sharing or for keeping a few stashed away.
Method
6 steps · 45 min total
- 01
Prepare Dough and Oven
Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set them aside.
In a large bowl, use a mixer to beat the butter and granulated sugar together until they're well combined and light. Beat in the egg yolks, lemon zest, lemon juice, and kosher salt until everything is incorporated. On low speed, gradually beat in the flour just until large, moist clumps of dough form. You might need to use your hands at this point to bring it all together into one large ball.
