Lemon Curd Thumbprint Cookies (Printable Version)
Soft buttery cookies filled with tangy lemon curd offer a sweet and tart flavor perfect for sharing.
# Everything You’ll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
0.67 cup granulated sugar
03 -
0.5 teaspoon pure vanilla extract
04 -
2 cups all-purpose flour
05 -
0.25 teaspoon salt
→ Filling
06 -
0.5 cup lemon curd
→ Optional Topping
07 -
Powdered sugar for dusting
# Steps to Cook:
01 -
In a medium bowl, beat softened butter with granulated sugar until light and fluffy.
02 -
Mix in the vanilla extract until fully incorporated.
03 -
Whisk together all-purpose flour and salt in a separate bowl.
04 -
Gradually add the dry ingredients to the butter mixture, stirring until just combined and dough forms.
05 -
Cover the dough and refrigerate for 30 minutes.
06 -
Set oven temperature to 350°F (175°C).
07 -
Roll dough into 1-inch balls and press an indentation into the center of each using your thumb or a spoon.
08 -
Place cookies 2 inches apart on a parchment-lined baking sheet and bake for 12 to 15 minutes, until edges are lightly golden.
09 -
After cookies cool slightly, spoon about 0.5 teaspoon lemon curd into each indentation without overfilling.
10 -
Optionally dust with powdered sugar before serving.
# Extra Suggestions:
01 -
Chilling the dough solidifies the butter, helping to maintain the cookie shape during baking.
02 -
For a dairy-free variation, substitute unsalted butter with coconut oil.
03 -
Lemon curd can be replaced with raspberry preserves for a berry-flavored alternative.