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Lemon Dimples

By Betsy Williams


Difficulty: Easy

Prep time: 75 minutes

Cook time: 15 minutes

Servings: 40


  • 1½ sticks (¾ cup) unsalted butter, softened
  • ½ cup confectioners' sugar
  • ¼ cup granulated sugar, plus extra for dusting
  • 1 large egg
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup Paula Deen Lemon Curd


Beat butter and sugars together on medium speed until light and fluffy. Then, beat in the egg, lemon juice, and vanilla.

Beat in the baking powder and flour on low speed, just until incorporated. Then, using a spoon, stir in the lemon zest. Cover the dough with wax paper and chill the dough for one hour.

Preheat the oven to 350˚F. Line the baking sheets with parchment paper, then form the dough into scant tablespoon-sized balls, placed two inches apart on the baking sheets. Using your thumb, make indentations in the center of each cookie. Spoon about a teaspoon of lemon curd into each well.

Bake for 15 minutes or until the edges of each cookie begins to lightly brown. Cook completely on a wire rack, then dust each cookie with confectioners’ sugar.

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