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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Pretty and Easy-to-Make Flower Thumbprint Lemon Cookies

Crumbly and buttery lemon cookies with a sweet strawberry thumbprint flower

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When the tree in my backyard is heavy with flavorful and juicy lemons, what’s better than using what nature offers and make lemon cookies?!?

And not just any lemon cookie, but a thick, super pretty and delicious buttery cookie.

Take a look!

Each one of these thumbprint cookies has a zesty and buttery flavor, with a sweet jam-filled flower in the middle.
There’s nothing easier to make, pretty and delicious. Especially if it comes with a gooey strawberry flower on top.
So pretty, right?!?

And because Easter is in a day, and Mother’s Day is in less than a month, let’s be creative with our dessert.

These cookies are the perfect edible decoration for your holiday table. And they are a great way to surprise your mom with a bouquet of delicious flowers.

For this recipe, you can really use any thumbprint cookie dough, and make the five prints in the shape of a flower, using your index finger (if small enough) or the round back of a wooden spoon like I did.

Fill with jam and you end up with these beautiful flower-thumbprint cookies.

Ready to try these too?!?

VIDEO RECIPE: Flower Thumbprint Lemon Cookies


Pretty and Easy-to-Make Flower Thumbprint Lemon Cookies

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Crumbly and buttery lemon cookies with a sweet strawberry thumbprint flower

Servings:

12

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Prep Time

15 min

Cook Time

15 min

Resting Time

Total Time

30 min

Ingredients

  • 7 oz (200 gr) butter, cubed and at room temperature
  • 1/2 cup (100 gr) granulated sugar
  • zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups (240 gr) all-purpose flour
  • pinch salt
  • 1/3 cup strawberry preserves
  • powdered sugar to sprinkle on top

Instructions

  1. Preheat the oven to 350°F (180C0. Line a baking sheet with parchment paper.
  2. In a large bowl, add the butter and sugar and mix until light and fluffy. Add in the lemon zest, lemon juice, and vanilla extract, and mix some more. Add in the flour and salt, and mix until just incorporated.
  3. Using a medium cookie scoop, shape into 12 balls (about 50 gr each). Place the on the baking sheet 2 inches apart, and press dough in the center to flatten it out slightly, and with your index finger or the round back of a spoon make five wells in the shape of a flower. Fill with about 1 teaspoon of preserve each.
  4. Bake for 12-14 minutes, or until the edges are slightly golden. Let the cookies cool down completely on the baking sheet. Sprinkle lightly with powdered sugar if you like. And enjoy! cool down on the baking sheet

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