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Homemade Lemon Curd Thumbprint Cookies Recipe

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★★★★★

4.1 from 300 reviews

These Homemade Lemon Curd Thumbprint Cookies feature a tender, buttery base with a crisp sugar coating and a delightful dollop of bright, tangy lemon curd in the center. Perfectly balanced, these cookies offer a light crumb texture enhanced by a hint of almond extract, making them an irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • Pinch of salt
  • 1/4 cup sugar (granulated)
  • 1/4 lb (4 oz) unsalted butter, softened to room temperature
  • 1 egg
  • 1/4 tsp almond extract
  • 1.75 cups all-purpose flour

Coating and Filling

  • 1/4 cup sugar (for coating)
  • About 1/3 cup lemon curd (store-bought or homemade)

Instructions

  1. Cream Butter and Sugar: In a medium bowl, beat the softened butter and 1/4 cup sugar together with an electric mixer or wooden spoon for 2-3 minutes until light, fluffy, and pale. This step incorporates air for tender cookies. Scrape the bowl occasionally for even mixing.
  2. Add Egg, Salt, and Almond Extract: Mix in the egg, a pinch of salt, and almond extract on medium speed for 1-2 minutes until smooth and slightly lighter in color. The egg binds the mixture and almond extract complements the lemon flavor.
  3. Incorporate Flour: Add the 1.75 cups flour to the wet mixture, stirring on low speed or by hand until just combined. Avoid overmixing to prevent toughness. Shape the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  4. Shape and Sugar Coat: Remove chilled dough and pinch off marble-sized pieces. Roll each into a smooth ball. Pour 1/4 cup sugar into a shallow dish and roll each dough ball to coat evenly. Place coated balls onto a parchment-lined baking sheet.
  5. Create Thumbprints and Fill: Using your thumb, press a shallow 1/2 inch deep indent into each sugared dough ball, not going through. Warm the lemon curd slightly (10-15 seconds in microwave) for easier filling. Spoon about 1/2 teaspoon lemon curd into each indent.
  6. Bake: Preheat oven to 350°F (175°C). Bake the cookies for 10-12 minutes until edges are set and lightly golden while centers remain slightly underbaked. This ensures a tender texture as they finish baking on the sheet.
  7. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The lemon curd will set, creating a tart-sweet filling that contrasts beautifully with the buttery cookies.

Notes

  • Chilling the dough is essential to maintain cookie shape and make shaping easier.
  • Slight warming of lemon curd ensures smooth filling without deflating the cookies.
  • Use parchment paper on baking sheets for easy cleaning and to prevent sticking.
  • Do not overbake; cookies should look slightly underbaked in the center when removed.
  • Almond extract adds subtle depth and pairs well with lemon but can be omitted if desired.

Keywords: lemon curd cookies, thumbprint cookies, homemade cookies, lemon desserts, buttery cookies, almond extract cookies

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