Lemon Thumbprint Cookies cover image

Lemon Thumbprint Cookies

Lemon Thumbprint Cookies

Yield: 24 cookies


  • Lemon filling
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp all purpose flour
  • Pinch of salt
  • 3/4 cup water
  • Juice from 1 lemon
  • 2 egg yolks
  • 1 tbsp unsalted butter

    Shortbread cookie
  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
Lemon Thumbprint Cookies cover image


  1. Lemon Filling: In a medium size pot, stir together sugar, cornstarch, flour and salt. Add in water and lemon juice and cook over medium heat, stirring constantly.
  2. When you start to see steam, take about 1/4 cup of liquid from the pot and stir together with the egg yolks in a small bowl. Add the egg yolks into the pot to thicken.
  3. Continue to stir constantly. Once the filling has thickened and bubbles start surfacing, remove from heat and stir in butter.
  4. Allow to cool for 5 minutes, stirring twice.
  5. Pour lemon filling into a bowl and cover in cling wrap. It should touch the surface level of the filling to prevent a film.
  6. Leave to cool on counter until ready to use.
  7. Cookie dough: In a stand mixer or a large bowl with an electric hand mixer, beat butter for about 5 minutes or until lightened in colour.
  8. Add powdered sugar and mix until combined
  9. Add vanilla and salt, mix until combined
  10. Add flour and cornstarch, mix until combined and dough is smooth
  11. Form into a ball and wrap in cling wrap. Chill the dough in the fridge for at least 30 minutes.
  12. Preheat the oven to 350°F.
  13. Line baking sheet with parchment paper.
  14. Take the cookie dough out of the fridge and form tablespoon size balls.
  15. Place dough about 2 inches apart on the parchment paper.
  16. Gently flatten the balls with your palm and then use the bottom of a tablespoon to create divets in the centre.
  17. Bake for 8-10 minutes.
  18. Remove baking sheet from the oven and let cookies cool for 1-2 minutes before transferring to wire rack. While the cookies are still hot, use the tablespoon to reshape the centres.
  19. When cookies have slightly cooled, spoon lemon filling into the centre of the cookie.
  20. Allow to cool fully before enjoying. Can chill in fridge.

Created by

Jeremy Tenjo

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