Description
These delightful Lemon Curd Cookies are soft, buttery thumbprint cookies filled with tangy lemon curd, perfect for spring or any time you crave a citrusy treat. Easy to prepare and bake, they offer a bright, flavorful dessert that pairs wonderfully with tea or coffee.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping
- 1/3 to 1/2 cup lemon curd (store-bought or homemade)
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This creates a smooth base for your dough.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully incorporated and the dough appears smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms without any dry flour patches.
- Shape Dough Balls: Scoop out 1-tablespoon portions of dough and roll them into smooth balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Create Indentations: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball, creating room for the lemon curd filling.
- Fill with Lemon Curd: Spoon approximately 1/2 teaspoon of lemon curd into each indentation, being careful not to overfill to prevent spills during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the cookie edges turn just lightly golden.
- Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cool, dust with powdered sugar if desired.
Notes
- If the dough feels too soft to handle, chill it in the refrigerator for 15–30 minutes before shaping.
- You can use either store-bought or homemade lemon curd depending on preference and availability.
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
