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Lemon Curd Thumbprint Cookies

Close-up of a textured, baked Lemon Curd Thumbprint Cookie filled with bright yellow lemon curd, resting on a wire cooling rack.
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A recipe for buttery shortbread cookies with a tangy lemon curd center, perfect for tea parties or holidays.

Ingredients

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  • 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
  • 1 cup prepared 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, 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 curd.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should remain 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 refill the indentations with lemon curd. If the curd sinks too much, you can add a small second dollop after the first has set slightly.
  10. Allow the cookies to cool completely on a wire rack. Dust with powdered sugar before serving, if desired.

Notes

  • Chill the cookie dough for 30 minutes before rolling if your kitchen is warm; this helps maintain the thumbprint shape during baking.
  • Bake the cookies until they are just set. Overbaking will make the shortbread dry and hard.
  • Fill the cookies after baking, not before, to prevent the curd from burning or drying out during the baking process.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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