Save Delicate, buttery thumbprint cookies with a bright citrus filling—a festive treat perfect for both Hanukkah and Christmas celebrations.
I first made these for a December holiday gathering, and they were such a hit that several friends requested the recipe. The colorful citrus curd lifts the traditional thumbprint with surprising brightness.
Ingredients
- Unsalted butter (softened): 1 cup (225 g)
- Granulated sugar: 2/3 cup (135 g)
- Large egg yolk: 1
- Pure vanilla extract: 1 tsp
- All-purpose flour: 2 cups (250 g)
- Kosher salt: 1/4 tsp
- Fresh orange juice: 1/2 cup (120 ml)
- Fresh lemon juice: 2 tbsp
- Fresh lime juice: 1 tbsp
- Large egg yolks: 2
- Granulated sugar: 1/3 cup (65 g)
- Unsalted butter (cubed): 3 tbsp (42 g)
- Finely grated citrus zest (lemon, lime, or orange): 1/2 tsp
- Powdered sugar (optional, for dusting): 1/4 cup (30 g)
Instructions
- Prepare the Citrus Curd:
- Whisk together orange juice, lemon juice, lime juice, egg yolks, sugar, and citrus zest in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5 to 7 minutes). Remove from heat and whisk in cubed butter until smooth. Chill until set.
- Make the Cookie Dough:
- Cream butter and sugar in a bowl until light and fluffy. Beat in the egg yolk and vanilla until smooth. Add flour and salt; mix until just combined.
- Shape and Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1-inch balls, place 2 inches apart, and make an indentation in each with your thumb or spoon. Bake for 10 minutes, reinforce indentation if needed, fill center with citrus curd, and bake an additional 5 minutes, until edges are barely golden.
- Cool and Finish:
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Save Making these with my kids is a December tradition—their favorite part is pressing the thumbprints and sprinkling powdered sugar right before serving.
Required Tools
Electric mixer, mixing bowls, small saucepan, whisk, baking sheets, parchment paper, wire rack.
Allergen Information
Contains eggs, wheat (gluten), and dairy (butter). Always check all ingredient labels if catering to special diets.
Nutritional Information
Each cookie has approximately 110 calories, 6 g total fat, 13 g carbohydrates, and 1 g protein.
Save Enjoy these bright, buttery cookies with a cup of tea—they bring warmth and cheer to any festive table.
Recipe FAQ
- → Can other citrus fruits be used for the curd?
Yes! Try blood orange or grapefruit for a unique flavor twist in the curd filling.
- → How do I prevent cookies from spreading?
Chill the dough before shaping, and ensure your baking sheets aren't warm when placing dough balls.
- → Are plant-based butters suitable for this dessert?
Absolutely. Substitute unsalted butter with a plant-based alternative for dairy-free thumbprints.
- → How should these cookies be stored?
Keep cookies in an airtight container in the refrigerator for up to five days for best freshness.
- → Is there a way to make the citrus curd thicker?
Cook the curd a few extra minutes, stirring continuously, until it deeply coats the back of a spoon.
- → Can the cookies be frozen?
Freeze fully cooled cookies in a single layer, then transfer to a container, for up to one month.