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Lemon Curd Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 70 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 14 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Curd Thumbprint Cookies are delightfully tender and bursting with bright, tangy lemon flavor. Soft sugar cookies coated in powdered sugar are baked to perfection before being filled with a luscious homemade lemon curd, making them the perfect treat for any occasion.

Ingredients

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

Cookie Dough

  • 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

Coating and Filling

  • 1/2 cup powdered sugar

Instructions

  1. Prepare the Lemon Curd: In a small glass bowl, combine 1/2 cup granulated sugar, 4 egg yolks, and 1/4 cup lemon juice. Whisk until smooth.
  2. Cook the Lemon Curd: Place the bowl over a pot of simmering water to create a double boiler. Stir continuously with a wooden spoon or rubber spatula for about 10 minutes until the mixture thickens.
  3. Finish the Lemon Curd: Remove from heat and strain the curd through a fine mesh sieve into a clean bowl. Stir in 3 tablespoons salted butter and 2 teaspoons lemon zest. Set aside to cool completely.
  4. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (177ºC) and line two baking sheets with parchment paper.
  5. Mix Dry Ingredients for Cookies: In a large bowl, whisk together 1 5/8 cups all-purpose flour, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 1/3 teaspoon baking soda, and 3/4 teaspoon lemon zest.
  6. Mix Wet Ingredients for Cookies: In a medium bowl, whisk together 1 large egg, 1 large egg yolk, 3 tablespoons vegetable oil, 2 1/2 tablespoons lemon juice, and 1/4 teaspoon vanilla extract.
  7. Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and stir until fully combined forming the cookie dough.
  8. Shape the Cookies: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough and roll each portion into a smooth ball.
  9. Coat the Cookies: Roll each dough ball in 1/2 cup powdered sugar until fully coated. Place them 2 inches apart on the prepared baking sheets.
  10. Bake the Cookies: Bake for 12 minutes, until the cookies are set on the edges but still soft on top.
  11. Create Indentations: Immediately after removing the cookies from the oven, use the back of a rounded 1 1/2 teaspoon measuring spoon to gently press an indentation into the center of each cookie.
  12. Fill the Cookies: Spoon about 1 1/2 teaspoons of the cooled lemon curd into the indentation of each cookie, spreading carefully without overflow. Allow cookies to cool completely before serving.

Notes

  • The lemon curd should be cooled completely before filling the cookies to prevent them from becoming soggy.
  • Make sure eggs and butter are at room temperature to ensure proper mixing and texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For extra flavor, garnish lemon curd-filled cookies with a small lemon zest strip before serving.
  • Use fresh lemon juice and zest for the best flavor impact.

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