Lemon Fudge Butterscotch Thumbprint Cookies Delight!
Delicious and zesty Lemon Fudge Butterscotch Thumbprint Cookies, filled with creamy vanilla lemon filling and topped with melted butterscotch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 cup sweetened condensed milk
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 cup butterscotch chips, melted
- Sea salt flakes and lemon zest, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and brown sugar until fluffy. Add egg yolk and vanilla, mix well.
- In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture.
- Roll dough into 1-inch balls, place on baking sheet, and press thumb in the center to create an indentation.
- Bake for 10–12 minutes or until edges are golden. Let cool completely.
- In a bowl, mix condensed milk, lemon juice, zest, and vanilla until smooth. Spoon into cookie centers.
- Drizzle with melted butterscotch and sprinkle with sea salt and more lemon zest. Chill until set.
Notes
- Don’t overbake to keep centers soft.
- Use a piping bag for neat filling.
- Store in airtight container in fridge up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g