Description
These Lemon Curd Thumbprint Cookies are a delightful treat featuring a soft and tender cookie base topped with a tangy and creamy homemade lemon curd. Perfect for brightening up any cookie platter, these cookies offer a burst of citrus flavor balanced with a sweet, buttery texture.
Ingredients
Scale
Lemon Curd
- 1/2 cup granulated sugar
- 4 large egg yolks, room temperature
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons salted butter, sliced, room temperature
Cookies
- 1 5/8 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/3 teaspoon baking soda
- 3/4 teaspoon lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons vegetable oil
- 2 1/2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Prepare the Lemon Curd: In a small glass bowl, combine granulated sugar, egg yolks, and lemon juice. Whisk the mixture until it becomes smooth and uniform.
- Cook the Lemon Curd: Place the bowl over a pot of simmering water to create a double boiler. Stir continuously using a wooden spoon or rubber spatula for about 10 minutes, or until the mixture thickens sufficiently.
- Finish Lemon Curd: Remove the bowl from heat. Strain the curd through a fine mesh sieve into a clean bowl to achieve a smooth texture. Stir in the sliced salted butter and lemon zest. Set aside to cool completely.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients for Cookies: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and lemon zest thoroughly.
- Mix Wet Ingredients for Cookies: In a medium bowl, combine the large egg, egg yolk, vegetable oil, lemon juice, and vanilla extract. Whisk well to fully incorporate all ingredients.
- Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and stir until the dough is fully combined and consistent.
- Shape Cookies: Use a medium cookie scoop (equivalent to 1 1/2 tablespoons) to portion the dough. Roll each portion into a smooth ball using your hands.
- Coat Cookies: Roll each dough ball in powdered sugar until coated evenly. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the cookies are set but remain soft on the top.
- Create Indentations: Remove the cookies from the oven. While still warm, use the back of a rounded 1 1/2 teaspoon measuring spoon to press an indentation into the center of each cookie gently.
- Fill with Lemon Curd: Spoon approximately 1 1/2 teaspoons of the cooled lemon curd into each indentation, filling the centers evenly.
Notes
- Make sure the egg yolks and eggs are at room temperature for better incorporation.
- Use fresh lemon juice and zest for the best flavor in both the curd and cookies.
- Be careful not to overbake the cookies; they should remain soft in the center.
- Allow the lemon curd to cool completely before filling the cookies to prevent melting.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
