Lemon Curd Cookies (Printable Version)

Buttery thumbprint cookies filled with tangy lemon curd for a perfect sweet-zesty balance.

# Ingredient List:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt

→ Filling

07 - 1/2 cup lemon curd, store-bought or homemade

→ Finishing

08 - Powdered sugar, for dusting

# How to Make:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat the butter and sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually blend in the flour and salt until just combined, being careful not to overmix.
05 - Roll dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.

# Expert Tips:

01 -
  • The buttery dough practically melts in your mouth while the tart lemon cuts through all that richness perfectly
  • They look impressive on a platter but require zero special skills or techniques
02 -
  • Don't press your thumbprints too deep or the filling will bubble over and make a mess
  • Let the baked cookies cool completely before dusting with powdered sugar or the moisture will make it dissolve
03 -
  • Rotate your baking sheet halfway through baking for even browning
  • Chill the filled cookies for 10 minutes before baking if the dough feels too soft

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