Lemon Thumbprint Cookies Steps: Easy Recipe to Love

These sweet, soft Lemon Thumbprint Cookies filled with zesty lemon curd and topped with a refreshing lemon glaze are perfect for any occasion.

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In a medium-sized bowl, combine the flour, cornstarch, and salt, whisking them together until evenly mixed.
In a large bowl, beat the softened butter and sugar using a handheld or stand mixer until the mixture is light and fluffy, about 3 minutes. Add lemon zest, lemon juice, egg, and vanilla paste and continue beating until well combined, approximately 1 minute.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated. The dough should be creamy. Cover and refrigerate the dough for at least 3 hours, or up to 3 days.
Place the granulated sugar in a small bowl. Scoop out about 1 Tablespoon of dough and roll it into a ball. Roll each dough ball in sugar and arrange them 2 inches apart on a lined baking sheet.
Use your thumb or the back of a spoon to create an indentation in the center of each dough ball. Fill each indentation with 1/2 teaspoon of lemon curd.
Preheat the oven to 350°F (177°C). Place the baking sheets with the unbaked cookies in the refrigerator while the oven heats. Bake the cookies for 12–13 minutes, or until the edges are lightly browned.
Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together the confectioners’ sugar and lemon juice in a small bowl. Once the cookies are completely cooled, drizzle the icing over the top. The icing will set within about 30 minutes at room temperature.