Lemon Curd Thumbprint Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 Cookies
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Calories
286 kcal
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Course
Baked Goods
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Cuisine
American
Lemon Curd Thumbprint Cookies
Description
This cookie dough features creamed butter and granulated sugar infused with lemon zest, creating a fragrant citrus base. Vanilla extract adds subtle complexity. Flour is mixed in until the texture feels like wet sand, allowing for tender cookies. Each cookie is formed into a golf ball size and indented deliberately with the thumb to hold lemon curd filling. Baking at 350°F for about 15 minutes sets the dough without browning, and the cookies cool to a soft but stable texture. The lemon curd filling remains glossy and lively, contrasting the buttery dough.
The result is a cookie with a delicate crumb and a refreshing lemon center. These are suitable for dessert plates, afternoon tea, or gifting due to their classic shape and zesty flavor. Their non-browning nature means they remain visually pale and delicate.
Adding a teaspoon of water gradually to challenging dough can help it bind if too crumbly. The cookies are done baking when their surface loses shine and becomes matte. Cooling fully on racks before serving allows the lemon curd to set.
Ingredients
- 1 cup butter Brought to room temperature
- ⅔ cup granulated sugar
- lemon zest of 1
- ½ tsp. vanilla extract
- 2 cups all-purpose flour
- ½ cup lemon curd
Instructions
- Use your hands to rub the lemon zest into the granulated sugar until well combined and fragrant.
- Add the butter and vanilla extract. Cream everything together until light and fluffy with an electric mixer.
- Slowly add the flour, mixing until the dough resembles wet sand.
- Form the dough into golf ball sized dough balls and spread them evenly across the surface of a nonstick cookie sheet, about 1 ½ inches apart.
- Use your thumb to make a good indent into the center of each cookie.
- Fill each indent with a teaspoon of lemon curd or a little more if it fits.
- Bake the cookies in the oven at 350°F for 15 minutes.
- Cool 5 minutes, then remove cookies to wire cooling racks and let the thumbprint cookies cool completely before serving.
Notes
- If the dough is too crumbly, add water a teaspoon at a time until it holds together well.
- These cookies do not brown; they are baked through when the surface turns matte, not shiny.
- Cool on wire racks completely before serving to allow the lemon curd filling to set inside the indent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cookies
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 150mg | 6% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 473IU | 9% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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