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Easy Lemon Thumbprint Cookies
Easy Lemon Thumbprint Cookies
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Lemon sugar cookies with easy lemon curd filling, made with a time-saving Betty Crocker™ Sugar Cookie Mix. Just add lemon zest, roll into balls, and press with a spoon. Ready in 25 minutes. Fill with store-bought lemon curd using a makeshift pastry bag. Makes 50 delicious cookies for any occasion.
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
Instructions:
  • Preheat your oven to 375°F. Combine cookie mix, flour, butter, egg, and lemon zest in a medium bowl. Mix with a spoon until a soft dough forms.
  • Form the mixture into 50 (1-inch) balls, then dip the top of each ball into sparkling sugar before placing them, sugared side up, 1 inch apart on ungreased cookie sheets.
  • Bake for 7 to 9 minutes until edges are set. Let cool for 2 minutes on the cookie sheets. Use the end of a wooden spoon to make a 1/2-inch circle indentation in the center of each cookie. Transfer cookies from the sheets to a cooling rack. Allow to cool completely for about 20 minutes.
  • To easily fill the cookies, transfer lemon curd to a small resealable bag, cut a small hole in one corner, and pipe about 1/4 teaspoon of curd into each cookie's indentation. Refrigerate leftovers in a covered container.

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