Lemon Thumbprint Cookies
Delicious Lemon Thumbprint Cookies made with butter, flour, and filled with lemon curd, perfect for any occasion.
Equipment
- Stand Mixer
- baking sheet
- parchment paper
- whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 284 g
- 1 ⅓ cups almond flour 145 g
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter room temperature, 227 g
- ½ cup cane sugar or white granulated sugar, 115 g
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- zest of 1 lemon
- ½ cup lemon curd
Instructions
Baking Instructions
- Prep oven and baking sheet. Heat oven to 350°F. Line a baking sheet with parchment paper.
- Mix dry ingredients. In a small mixing bowl, whisk together the flours and salt until combined.
- Mix the dough. Combine the butter and sugar in the bowl of a stand mixer. Cream together on medium speed for about 1 minute, or until light and fluffy. Add the vanilla extract, almond extract, lemon zest and briefly mix to combine. Add the flour mixture and mix on low speed until just combined.
- Form the dough. Roll the dough into 1.5-tablespoon balls and place a few inches apart on the prepared cookie sheet. Press an indent into each dough ball.
- Bake. Bake for 14 to 16 minutes or until the cookies are very lightly golden. Transfer the pan to a wire baking rack. Re-indent the cookies while they are still soft, then fill with lemon curd.
- Serve. Serve warm and enjoy!
Notes
Feel free to add the lemon curd before baking or after baking for different textures.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 20mgIron: 0.5mg
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