Description
Deliciously buttery and tangy lemon cookies that melt in your mouth, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup lemon curd (for filling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with lemon curd.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
- For a stronger lemon flavor, add more lemon zest.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Lemon cookies, thumbprint cookies, bakery-style cookies, meltaway cookies