Lemon Curd Cookies (Printer-Friendly)
Buttery thumbprint cookies filled with tangy lemon curd, offering sweet and zesty flavors in every bite.
# What You'll Need:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup (120 g) lemon curd (store-bought or homemade)
→ Optional Finishing
08 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually mix in the flour and salt until just combined. Do not overmix.
05 - Roll dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10-12 minutes, or until edges are just beginning to turn golden.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally dust with powdered sugar before serving.
# Expert Advice:
01 -
- The lemon cuts through the rich butteriness in a way that makes you reach for just one more cookie every single time
- These come together faster than you can finish your morning coffee and look impressive enough for gift giving
02 -
- Overfilling the wells causes the lemon curd to bubble over and make a sticky mess of your baking sheet
- These are best enjoyed the same day but can be stored in an airtight container if you somehow have leftovers
03 -
- Room temperature ingredients combine more smoothly and create a better texture than cold ones that resist mixing
- Rotate the baking sheet halfway through for even browning since home ovens have hot spots