Meyer Lemon Thumbprint Cookies

Name: Meyer Lemon Thumbprint Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 tablespoons Meyer lemon zest; 1/4 cup Meyer lemon juice; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup lemon curd (store-bought or homemade)

Highlighted under: Artisan Bakery Recipes

Delightful and zesty, these Meyer Lemon Thumbprint Cookies are a perfect treat for any occasion.

Created by

Emily

Last updated on 2025-12-20T13:25:50.479Z

Meyer Lemon Thumbprint Cookies are a delightful blend of tangy and sweet flavors. These cookies are not only easy to make but also perfect for sharing with friends and family. The bright flavor of Meyer lemons adds a unique twist to the traditional thumbprint cookie that everyone will love!

        Why You'll Love These Cookies
        Bright and tangy flavor from fresh Meyer lemons
Soft, buttery texture that melts in your mouth
Perfect for tea parties, brunch, or as a sweet gift

      

The Magic of Meyer Lemons

Meyer lemons are a delightful hybrid between a lemon and a mandarin orange, known for their unique sweetness and floral aroma. Unlike regular lemons, they have a thinner skin and are less acidic, making them a favorite among bakers and chefs. The vibrant yellow hue and fragrant zest of Meyer lemons elevate these thumbprint cookies, imparting a bright and tangy flavor that is simply irresistible. When using fresh Meyer lemons, you’ll not only enhance the taste but also add a touch of elegance to your baked goods.

Incorporating Meyer lemons into your baking can transform simple recipes into gourmet treats. The zest and juice provide a refreshing citrus flavor that pairs beautifully with sweet and savory dishes alike. When you bite into a Meyer Lemon Thumbprint Cookie, the combination of buttery dough and luscious lemon curd creates a delightful contrast that dances on the palate. At your next gathering, these cookies will surely become the highlight of the dessert table.

Baking Tips for Perfect Thumbprints

To achieve the best results with your Meyer Lemon Thumbprint Cookies, it's essential to use softened butter. This allows for proper creaming with the sugar, resulting in a light and airy texture. Make sure to measure your flour correctly; too much flour can lead to dry cookies. Spoon the flour into your measuring cup and level it off with a knife for accuracy.

Another tip is to chill the dough for about 30 minutes before shaping the cookies. This helps the cookies maintain their shape while baking and prevents excessive spreading. When creating the thumbprint indentation, be gentle; you want a nice well for the lemon curd, but don't press too hard to avoid breaking the cookie. Lastly, keep an eye on the baking time. The cookies should be lightly golden around the edges but still soft in the center.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons Meyer lemon zest
1/4 cup Meyer lemon juice
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

For the Filling

1/2 cup lemon curd (store-bought or homemade)

Make sure to use fresh Meyer lemons for the best flavor!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the Dough

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the Meyer lemon zest and juice, followed by the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and use your thumb to create an indentation in the center of each cookie.

Fill with Lemon Curd

Bake the cookies in the preheated oven for about 12 minutes or until the edges are lightly golden. Remove from the oven and immediately fill the thumbprint indentations with lemon curd.

Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Meyer Lemon Thumbprint Cookies with a cup of tea!

Storing Your Cookies

To keep your Meyer Lemon Thumbprint Cookies fresh, store them in an airtight container at room temperature. They can last up to a week, though they are best enjoyed within the first few days. If you want to keep them longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, where they can be stored for up to three months.

When you're ready to enjoy your frozen cookies, simply let them thaw at room temperature for about 30 minutes. You can also warm them slightly in the oven for a few minutes to refresh their buttery texture. If you’ve filled them with lemon curd, it’s best to freeze the cookies without the filling and add the curd just before serving.

Serving Suggestions

Meyer Lemon Thumbprint Cookies are versatile and can be served on various occasions. They are perfect for afternoon tea, providing a refreshing citrus note alongside a cup of your favorite brew. Consider pairing them with herbal or floral teas, such as chamomile or lavender, to enhance their flavor profile.

These cookies also make an elegant addition to brunch spreads, complementing savory dishes beautifully. For a delightful presentation, arrange them on a tiered cake stand with other pastries and fruit. If you're looking to impress, consider gifting a dozen of these cookies in a decorative box, making for a sweet and thoughtful gesture for friends or loved ones.

Questions About Recipes

→ Can I use regular lemons instead of Meyer lemons?

Yes, but Meyer lemons offer a sweeter and less acidic flavor.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. Just thaw it in the refrigerator before baking.

→ What can I use instead of lemon curd?

You can use any fruit jam or preserve of your choice as a filling.