Print

Lemon Curd Thumbprint Cookies

A plate of freshly baked Lemon Curd Thumbprint Cookies with bright yellow centers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for buttery shortbread cookies with a bright lemon curd filling, perfect for spring or holidays.

Ingredients

Scale
  • 1 cup (2 sticks) 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
  • 1 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, beat the softened butter and granulated sugar together 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, spaced 2 inches apart.
  6. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball, creating a well for the filling.
  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 and let them cool on the baking sheet for 5 minutes.
  9. While the cookies are still slightly warm, gently spoon about 1/2 teaspoon of lemon curd into each indentation. The curd may sink slightly.
  10. Return the cookies to the oven and bake for an additional 3 to 5 minutes, just until the curd is set but not bubbling vigorously.
  11. Remove from the oven and let the cookies cool completely on the baking sheet before transferring them to a wire rack.
  12. If desired, dust lightly with powdered sugar before serving.

Notes

  • Use a thick, high-quality lemon curd. If your curd is very thin, chill it first to make it easier to spoon into the cookies.
  • For a citrus variation, add 1 teaspoon of lemon zest to the cookie dough when creaming the butter and sugar.
  • If you prefer a less intense baked curd flavor, you can fill the cooled, baked cookies with curd and chill them instead of baking a second time.
  • Store the finished cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.

Nutrition

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