Lemon Curd Cookies (Thumbprint!)
User Reviews
5
Lemon Curd Cookies (Thumbprint!)
Description
Lemon Curd Cookies combine a sweet, pale buttery dough with a tart lemon curd center nestled in a thumbprint depression. The cookie dough is creamed with softened butter and superfine sugar for a light texture, then mixed with egg, vanilla, and flour to hold its shape while baking.
After shaping into small balls and making the indentations, the cookies bake at 350°F until edges just begin to turn golden. This temperature and timing ensure a soft cookie that firms upon cooling, leaving the lemon curd as a glossy, flavorful surprise in the center.
These cookies pair well with tea or as a bright dessert offering. The superfine sugar used in the dough can be made by briefly processing granulated sugar to improve texture. Slightly pressing the indentation after baking helps maintain the lemon curd's place if it flattens during cooking.
Ingredients
- ½ cup butter softened
- ½ cup superfine sugar see notes on how to make this at home
- 1 egg large
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ⅓ cup lemon curd homemade or storenbought
Instructions
- Preheat the oven to 350°F (180°C).
- Place ½ cup each of softened butter and superfine sugar in a large mixing bowl. Use a stand mixer (with paddle attachment), hand mixer, or a whisk to beat the butter and sugar together until pale and creamy. Using an electric mixer typically results in a better consistency for this recipe.
- Add 1 large egg and 1 teaspoon of vanilla extract to the same bowl. Beat again until well combined.
- Add 1¾ cups of all purpose flour to the bowl and beat on a low speed until a dough forms. Do not over-mix!
- Take heaped teaspoons of dough and roll into small balls, placing the balls on a baking sheet with parchment paper (or a non-stick baking sheet). Gently press the cookie balls to flatten slightly. Use the back of a circular, teaspoon-sized measuring spoon to make an indent in the center of each cookie.
- Place the baking sheet in the oven and bake the cookies for 10 minutes, or until just starting to turn golden. Don't overbake!
- Use the teaspoon to make the indents a little deeper if necessary, and then immediately after removing from the oven, fill the indents with a small amount of lemon curd. I typically use half a teaspoon per cookie.
- Allow to cookies to sit on the baking sheet or transfer to a wire rack until cooled completely. Enjoy!
Notes
- Make superfine sugar at home by processing granulated sugar for about 30 seconds for smoother dough.
- Salted or unsalted butter can be used; salted adds depth but both work well.
- Bake cookies until just starting to turn golden to keep them soft; they firm as they cool.
- Press the dough balls evenly by placing parchment over them and gently pressing with a measuring cup bottom.
- If the thumbprint indentation flattens during baking, press it again immediately after removing from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 57mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 171IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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