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Easy Lemon Thumbprint Cookies

easy lemon thumbprint cookies Dessert
Easy Lemon Thumbprint Cookies
  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 50

These buttery sugar cookies filled with sweet-tart lemon curd were inspired by our love of lemon, our appreciation for the classic thumbprint and the ever-present need for easy cookies. With all that in mind, the Betty Crocker™ Test Kitchens came up with this recipe full of time-saving hacks. It starts with an extra-citrusy dough made by adding lemon zest to Betty Crocker™ sugar cookie mix. The dough then gets rolled into balls, dipped in coarse sparking sugar and indented with the end of a wooden spoon, making a perfect divot for adding the lemon curd. From dough to oven, this recipe takes 25 minutes, so it’s easy enough to prep while dinner’s in the oven. When it’s time to fill your cookies, a pastry bag fashioned from a resealable plastic bag and store-bought lemon curd makes it extra efficient. Before you know it, you’ll have 50 bright and beautiful cookies perfect for just about any occasion. MORE+ LESS-

Updated September 9, 2019
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
2
teaspoons grated lemon zest
2
tablespoons coarse sparkling white sugar
1/3
cup lemon curd

Steps

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  • 1
    Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
  • 2
    Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
  • 3
    Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • 4
    When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

Expert Tips

  • Find lemon curd next to the jams and jellies at most grocery stores.
  • For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
  • Coarse sparkling sugar makes holiday cookies extra special. Find it in the cake decorating section of your grocery stores. Otherwise, replace sparkling sugar with granulated sugar.
  • Thumbprint cookies were often called “thimble cookies” in older cookbooks, because bakers used this tool to make the trademark indent.
  • A zested lemon can be stored tightly wrapped in the refrigerator for another recipe.
  • After mastering this recipe, true lemon lovers will want to try our scratch Lemon Tea Cookies.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
0mg
0%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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