Print

Lemon Curd Thumbprint Cookies

Five bright Lemon Curd Thumbprint Cookies with bright yellow filling piled on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make buttery shortbread thumbprint cookies filled with bright lemon curd. This recipe guides you through creating a tender cookie base perfect for holding a tart, creamy center.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup lemon curd (store-bought or homemade)
  • 1 tablespoon powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg yolk and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, spacing them 2 inches apart.
  6. Use your thumb or the back of a small measuring spoon to press a deep indentation (well) into the center of each dough ball.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look pale.
  8. Remove the cookies from the oven. Immediately press the indentations down gently again if they have puffed up during baking.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Once the cookies are completely cool, fill each thumbprint well with about 1/2 teaspoon of lemon curd.
  11. If desired, dust lightly with powdered sugar before serving.

Notes

  • Fill the cookies with lemon curd only after they have cooled completely. Filling them warm will cause the curd to run out.
  • If your lemon curd is very soft, chill it for 15 minutes before filling the cookies to help it hold its shape.
  • Store the finished cookies in an airtight container in the refrigerator due to the fresh curd filling.

Nutrition

Find it online: https://cookerykings.com/lemon-curd-thumbprint-cookies-recipe/