Name: Lemon Thumbprint Cookies (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 cup Unsalted Butter-softened; 1/2 cup Granulated Sugar; 1 Large Egg; 1 tsp Vanilla Extract; 2 cups All-Purpose Flour; 1/4 tsp Baking Powder; 1/4 tsp Salt; 1/2 cup Powdered Sugar; 2 tbsp Lemon Juice-freshly squeezed; 1 tsp Lemon Zest

Recipe tier

A simple and delightful lemon cookie with a bright, citrusy filling. These are easy to make and perfect for a quick treat.

Total 45 min

Serves 24

Steps 11

Ingredients 10

Soundtrack the cook

Soul kitchen · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Cookie Dough
1 cup 227 g Unsalted Butter-softened
cup 100 g Granulated Sugar
1 1 Large Egg
1 tsp 5 mL Vanilla Extract
2 cups 240 g All-Purpose Flour
tsp 1.25 mL Baking Powder
tsp 1.25 mL Salt
Lemon Filling
cup 120 mL Powdered Sugar
2 tbsp 30 mL Lemon Juice-freshly squeezed
1 tsp 5 mL Lemon Zest

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
Beat in the Large Egg and Vanilla Extract until well combined.
In a separate bowl, whisk together the All-Purpose Flour, Baking Powder, and Salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls and place them on the prepared baking sheets.
Use your thumb to create an indentation in the center of each cookie.
In a small bowl, whisk together the Powdered Sugar, Lemon Juice, and Lemon Zest until smooth to create the Lemon Filling.
Fill each indentation with about teaspoon of the Lemon Filling.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.