Lemon Curd Thumbprint Cookies
These Lemon Curd Thumbprint Cookies are the perfect combination of buttery cookies with a tangy lemon curd filling. They are a delightful treat for any occasion!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, enhances flavor)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1–2 tablespoons powdered sugar (for dusting, optional)
- For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 1/3 cup fresh lemon juice (from 2 lemons)
- 1/4 cup unsalted butter, cut into pieces
Instructions:
- Make the Lemon Curd (if homemade): In a small saucepan over medium heat, whisk together egg yolks, sugar, lemon zest, and lemon juice. Cook, whisking constantly for about 5–7 minutes, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until smooth. Strain through a fine mesh sieve to remove zest and chill in the fridge for at least 1 hour.
- Make the Cookie Dough: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (2–3 minutes). Mix in vanilla and almond extracts. Add flour and salt gradually, mixing until dough forms. If dough is crumbly, press it together with your hands. Chill the dough for 30 minutes for best shaping.
- Form the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1-inch balls and place 2 inches apart on baking sheet. Use your thumb or the back of a teaspoon to gently press a well into the center of each ball. Bake for 8 minutes. Remove from oven and press the center again gently (if needed). Fill each indentation with 1/2 teaspoon of lemon curd. Return to oven and bake for another 4–6 minutes until edges are lightly golden.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks. Dust with powdered sugar once cooled, if desired. Store in an airtight container in the fridge for up to 5 days.
Popular questions:
- Q: Can I use store-bought lemon curd instead of making it from scratch?
- A: Yes, you can use store-bought lemon curd to save time and effort.
- Q: Can I substitute the all-purpose flour with almond flour for a gluten-free version?
- A: Yes, you can substitute with almond flour, but the texture may vary slightly.
- Q: How long does the lemon curd need to chill in the fridge?
- A: The lemon curd should chill for at least 1 hour to set properly.
Helpful tips:
- Chill the dough for longer for easier shaping and better texture.
- Add a touch of almond extract for an extra layer of flavor.
- Dust the cookies with powdered sugar for a pretty finish.
Expert Secrets:
- For a more intense lemon flavor, add extra lemon zest to the curd.
- Use cold butter for flakier cookies.
- Experiment with different fruit curds for variety.