Description
Delicate and buttery thumbprint cookies filled with tangy lemon curd, these Lemon Curd Thumbprint Cookies are a delightful treat perfect for any occasion.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add egg yolk and vanilla: Add the egg yolk and vanilla extract, and mix until combined.
- Combine flour and salt: Gradually add the flour and salt, mixing just until the dough comes together.
- Shape the dough: Roll tablespoon-sized portions of dough into balls and place them on the prepared trays, spacing them evenly.
- Add filling: Use your thumb or the back of a spoon to press a small indentation into the center of each ball. Fill each indent with about 1/2 teaspoon of lemon curd.
- Bake: Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool and serve: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- Chill the dough for 15–20 minutes if it’s too soft to roll.
- For a citrus twist, try orange or lime curd instead of lemon.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
