5.0 from 15 votes
Lemon Curd Cookies (Thumbprint!)
These delicious lemon curd thumbprint cookies are filled with a sweet and tangy lemon curd. They can be made with either homemade or store bought lemon curd, and are ready in just 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 18 cookies
Calories: 129 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
Notes
- To make superfine sugar at home, add one cup plus two teaspoons of white granulated sugar to a food processor or blender for 30 seconds. This will make one cup of superfine sugar!
- To make superfine sugar at home, add one cup plus two teaspoons of white granulated sugar to a food processor or blender for 30 seconds. This will make one cup of superfine sugar!
- To make superfine sugar at home, add one cup plus two teaspoons of white granulated sugar to a food processor or blender for 30 seconds. This will make one cup of superfine sugar!
- You can use either salted or unsalted butter for making this cookie. Salted butter adds a bit more depth of flavor but both taste great.
- Bake these cookies for 10 minutes or until just starting to turn golden. The cookies will still be soft at this stage but will firm up quickly as they cool down. Don't overbake!
- To flatten the dough balls evenly, place a small piece of parchment paper over the dough ball and press down gently with the bottom of a measuring cup.
- Sometimes the indent made before baking might flatten out while it bakes. In this case, press the indent further as soon as the cookie is taken out of the oven and you should be all set.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
57mg
(2%)
Potassium
18mg
(1%)
Fiber
0.3g
(1%)
Sugar
8g
(16%)
Vitamin A
171IU
(3%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 129
% 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.