These Lemon Curd Thumbprint Cookies are buttery, soft, and bursting with a tangy-sweet lemon flavor. Perfect for tea parties, holiday gatherings, or simply as a delightful treat, these cookies are a beautiful combination of textures and flavors.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Cookies:
- 1 cup (225 g) Unsalted butter, softened
- ½ cup (100 g) Sugar
- 1 Large egg yolk
- 1 tsp Vanilla extract
- 2 cups (250 g) All-purpose flour
- ¼ tsp Salt
For the Lemon Curd:
- ½ cup (120 ml) Fresh lemon juice (from about 2-3 lemons)
- 2 tbsp Lemon zest
- ½ cup (100 g) Sugar
- 2 Large eggs
- 6 tbsp (85 g) Unsalted butter, cubed
Directions
Make the Lemon Curd:
- In a saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth.
- Place over medium heat and add the cubed butter. Stir continuously until the mixture thickens, about 8-10 minutes.
- Strain the curd through a fine-mesh sieve into a bowl to remove zest and lumps. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until cool.
Prepare the Cookie Dough:
4. In a mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
5. Beat in the egg yolk and vanilla extract.
6. Gradually add the flour and salt, mixing until a soft dough forms.
7. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Shape and Bake the Cookies:
8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Roll the chilled dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheet, about 2 inches apart.
10. Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.
11. Bake for 10-12 minutes, or until the edges are lightly golden.
12. Remove from the oven and, if the indentations have puffed up, gently press them again while the cookies are warm. Cool completely on a wire rack.
Fill the Cookies:
13. Once the cookies are cool, spoon a small amount of chilled lemon curd into each indentation.
Serve and Enjoy:
14. Serve the cookies immediately or store them in an airtight container.
Serving Suggestions
- Pair with a hot cup of tea or coffee.
- Dust with powdered sugar for an elegant presentation.
Cooking Tips
- For extra stability, chill the cookie dough balls for 10 minutes before baking.
- If you prefer store-bought lemon curd, it works just as well.
- Avoid overfilling the cookies with lemon curd to prevent spillage.
Nutritional Benefits
- Lemon: Rich in vitamin C and antioxidants.
- Butter: Adds richness and texture to the cookies.
Dietary Information
- Contains gluten, dairy, and eggs.
Nutritional Facts (Per Cookie, Approximate)
- Calories: 120
- Protein: 1 g
- Fat: 7 g
- Carbohydrates: 13 g
- Sugar: 6 g
Storage
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze unfilled cookies for up to 1 month and fill with lemon curd after thawing.
Why You’ll Love This Recipe
- Buttery cookies with a tangy lemon curd filling offer a perfect flavor balance.
- Elegant and easy to make for any occasion.
- Customizable with other fillings like jam or chocolate.
Conclusion
Lemon Curd Thumbprint Cookies are a delightful treat with their buttery texture and zesty lemon center. Whether for a special gathering or an everyday indulgence, these cookies are sure to impress. Try them today and savor the bright, tangy flavors!
Frequently Asked Questions
- Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly as a time-saving option. - Can I freeze the cookie dough?
Absolutely! Freeze the dough for up to 2 months and thaw in the refrigerator before baking. - What if I don’t have fresh lemons?
Use bottled lemon juice, but fresh lemons provide better flavor. - Can I use other fillings?
Yes, substitute lemon curd with raspberry jam, chocolate ganache, or caramel. - Why did my cookies spread too much?
Ensure the dough is well-chilled before baking, and avoid over-creaming the butter and sugar. - How do I prevent the curd from becoming runny?
Cook the lemon curd until thickened and allow it to cool completely before filling the cookies. - Can I make the cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. - How long does homemade lemon curd last?
Store homemade lemon curd in the refrigerator for up to 2 weeks. - What can I do with leftover lemon curd?
Use it as a spread for toast, pancakes, or as a filling for cakes and tarts. - How do I store the filled cookies?
Keep them refrigerated in an airtight container to maintain freshness.