"these soft and chewy lemon thyme thumbprint cookies are a hit at tea time on a summer afternoon. A creamy warm lemon curd makes the perfect summer filling!"
Lemon Thyme Thumbprint Cookies
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A Note from Feedfeed
A classic 1950s thumbprint cookie recipe gets an herby twist-The filling is what makes this cookie exciting, and the possibilities are endless! For these chewy lemon thyme cookies, a creamy lemon curd is made with, lemon thyme, coconut cream, and lemon zest. These cookies are a perfect year-round treat.
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- Recipe Card
Prep time 15mins
Cook time 12mins
Serves or Makes: 20
Recipe Card
For the Cookies
ingredients
- 1 cup unsalted butter
- 1/4 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 cup flour
- 1 teaspoon salt
- 1/4 cup lemon thyme, chopped
For the Lemon Curd
ingredients
- 1 cup coconut cream
- 1/2 cup monk fruit sweetener
- 1/4 cup meyer lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon arrowroot powder
- pinch of salt
For the Cookies
Method
Step 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, add softened butter, sugar, vanilla and egg yolk. Use an electric mixer and beat until fluffy, about three minutes.
Step 3
In another bowl, sift flour and mix with salt and lemon thyme. Stir the dry ingredients into the wet and combine with a spatula, but don’t overmix.
Step 4
Chill dough for 30 minutes to make it easier to roll. Roll into a ball the size of a walnut, and roll around in regular granulated sugar for a sweet taste. Press your thumb or the back of a wooden spoon into the ball.
Step 5
Bake for for 12-14 minutes. Let cool. Fill with lemon curd and serve.
For the Lemon Curd
Step 1
Combine all ingredients in a medium sized saucepan and whisk together until smooth. Let cool before filling cookies!