5-Minute Melt-in-Your-Mouth Lemon Thumbprint Cookies

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5-Minute Melt-in-Your-Mouth Lemon Thumbprint Cookies

 Description

These soft, buttery cookies come together in minutes with simple pantry ingredients. The texture is pillowy and delicate, while the lemon filling adds a fresh, tangy contrast. Perfect for tea time, holidays, or when you need a fast homemade treat.

Time & Yield

  • Prep time: 5 minutes

  • Bake time: 12–15 minutes

  • Total time: ~20 minutes

  • Servings: 18–20 cookies

 Ingredients

For the cookies

  • ½ cup (115 g) unsalted butter, softened

  • ¼ cup powdered sugar (plus extra for dusting)

  • 1 egg yolk

  • 1 tsp vanilla extract

  • 1 cup (125 g) all-purpose flour

  • ¼ tsp salt

For the filling

  • ½ cup lemon curd (store-bought or homemade)

 Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a bowl, cream butter and powdered sugar until smooth and fluffy.

  3. Mix in egg yolk and vanilla until fully combined.

  4. Add flour and salt, mixing just until a soft dough forms.

  5. Roll dough into 1-inch balls and place on the baking sheet.

  6. Use your thumb or the back of a spoon to make an indentation in each cookie.

  7. Fill each center with ½–1 teaspoon lemon curd.

  8. Bake for 12–15 minutes, until edges are set but not browned.

  9. Cool slightly, then dust with powdered sugar before serving.

Notes & Tips

  • Don’t overbake — these cookies should stay pale and soft

  • Chill dough 10 minutes if it feels sticky

  • You can replace lemon curd with apricot, raspberry, or custard

  • For extra lemon flavor, add ½ tsp lemon zest to the dough

 Nutritional Info (per cookie, approx.)

  • Calories: 110

  • Fat: 6 g

  • Carbohydrates: 13 g

  • Sugar: 7 g

  • Protein: 1 g

(Values are estimates)

Benefits

  • Quick and beginner-friendly

  • No mixer required

  • Soft texture, easy to digest

  • Lemon provides vitamin C and freshness

  • Perfect for portion-controlled treats

Q & A

Q: Can I make these ahead of time?
A: Yes! Store in an airtight container for up to 4 days.

Q: Can I freeze them?
A: Freeze unfilled cookies up to 2 months. Add lemon curd after baking.

Q: Why powdered sugar instead of granulated?
A: Powdered sugar creates the melt-in-your-mouth texture.

Q: Can I make them gluten-free?
A: Yes — use a 1:1 gluten-free flour blend.

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