Lemon Curd Thumbprint Cookies
Buttery lemon thumbprint cookies cradle glossy lemon curd for a bright, tender treat with bakery-style sparkle.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 83 minutes
- Yield: 24 cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup prepared lemon curd
- Powdered sugar, optional
Instructions
- Make dough: Whisk flour and salt. Beat butter and sugar until creamy; add yolk, lemon zest, and vanilla, then mix in flour.
- Chill: Cover dough and chill 30 minutes. Heat oven to 350°F (175°C).
- Shape: Roll into 1-inch balls, coat lightly in sugar, and place on lined trays. Press a deep thumbprint into each.
- Fill and bake: Spoon about 1/2 teaspoon lemon curd into each center. Bake 11 to 13 minutes until edges are pale gold.
- Cool: Cool on trays 5 minutes, then transfer to a rack. Dust lightly with powdered sugar when cold.
Notes
Keep the indentation deep but do not pierce the bottom. Refrigerate because of the curd. Contains wheat, egg, and milk. Images are AI-generated illustrations; recipe not kitchen-tested.