Lemon Curd Cookies are the most refreshing little bite of something sweet and delicious! Sweet, soft lemon thumbprints are filled with lemon curd and dusted with powdered sugar!
These cookies are the perfect treat when you’re in the mood for a lemon dessert.
Each “thumbprint” is filled with a lemon curd that brings all the tart goodness and pairs perfectly with the sweet cookie.
How could you not love these lemon curd cookies?
These lemon curd thumbprint cookies are the perfect treat for spring.
Why you Will Love This Recipe?
- Full of lemon flavor – They are sweet and tangy and have a sensational lemon flavor.
- Lemon curd filling – Each cookie is filled with a big dollop of creamy lemon curd. You can make your own lemon curd or use store bought. I have done it both ways and either way they were amazing.
- Easy to make – These lemon cookies take no time to prepare. The cookie dough and lemon curd each have a handful of ingredients.
Can I Make These Without Lemon Curd?
Yes, you can skip the lemon curd. Instead, try raspberry, apricot, or strawberry preserves or jam. Keep in mind that the lemon flavor won’t be as strong without the lemon curd, so I recommend keeping the lemon icing on top.
Can I refrigerate this dough ahead of time?
Absolutely! You can refrigerate it either before or after forming your thumbprints. Just make sure you cover it tightly so the dough doesn’t dry out—dry dough leads to cracking!
How long can you keep thumbprint cookies?
Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days.
Can I freeze thumbprint cookies?
Absolutely! Thumbprint cookies will either have their indentions made either before or after baking. If that occurs before baking, you can do that before they’re frozen so that they’re ready to go when you’re ready to bake them.
Simple, quick, and easy dessert is a perfect idea for Easter and spring! Enjoy!
- 1 cup unsalted butter softened to room temperature
- ⅔ cup sugar
- 1 large egg yolk
- ½ teaspoon lemon extract
- 2¼ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 cup lemon curd
- Powdered sugar, optional for dusting
- Place butter in the bowl of a stand mixer and beat until creamy.
- Scrape down the sides of the bowl add sugar and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined
- Add egg yolk and lemon extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
- Line two large baking sheets with parchment paper or silicon baking mats, set aside
- Shape dough into 1-inch balls, about 1 tablespoon each, and place 2-inches apart on parchment paper
- Make a small indentation with thumb or forefinger in each cookie (large enough to fit ¼ - ½ tsp of filling
- Bake in preheat oven to 350 degrees about 14-15 minutes until barely golden brown around the edges
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- Spoon lemon curd into centers of each cookie
- Dust with powdered sugar if desired
- Serve
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