Description
Bakery-Style Lemon Meltaway Thumbprint Cookies are delicate, buttery cookies filled with zesty lemon curd and dusted with powdered sugar, creating a delightful treat that melts in your mouth.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½–¾ cup lemon curd
- Powdered sugar for dusting
Instructions
- Cream the softened butter and granulated sugar for 2–3 minutes until pale and fluffy.
- Add the egg yolk and vanilla, mixing until smooth and creamy.
- Whisk flour, cornstarch, baking powder, and salt in a separate bowl, then fold into the wet mixture just until combined.
- Chill the dough for 20–30 minutes to help the cookies stay thick and create those pretty bakery-style cracks.
- Roll dough into 1.5–2 tablespoon balls and place onto a parchment-lined baking sheet.
- Press the center of each ball gently with your thumb or a ½ teaspoon measuring spoon to form a deep well.
- Spoon ½–1 teaspoon of lemon curd into each indentation.
- Bake at 350°F (175°C) for 11–13 minutes, just until the edges look pale golden and the centers appear glossy. Do not overbake.
- Let cool for 2 minutes, then dust powdered sugar around the edges, keeping the lemon center clean for that signature ‘snow ring.’
Notes
- For a stronger lemon flavor, use homemade lemon curd.
- Ensure the butter is at room temperature for best texture.
- Do not skip chilling the dough, as it helps keep the shape during baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg