Lemon Curd Cookies are buttery cookies filled with a dollop of lemon curd. These lemon thumbprints are the perfect treat to brighten any day.
Keeping the cookie jar full of homemade goodies is a priority. My grandma's Sugar Cookies are made often and these lemon cookies are a new favorite.
I made a quick batch of homemade Lemon Curd and these thumbprint cookies were the perfect way to enjoy it. Store bought lemon curd or your favorite jam also works for the filling.
Ingredients Needed
- Butter, softened
- Granulated Sugar
- Lemon Zest
- Vanilla Extract
- Kosher Salt
- Large Egg
- All Purpose Flour
- Lemon Curd or Jam
Step By Step Directions
Beat butter, sugar, lemon zest, vanilla and salt with an electric mixer for about 2 minutes, until light and fluffy.
Next, beat in the egg until well combined.
Add the flour, mixing well.
The dough will be a bit crumbly but will adhere together when scooped into balls.
Line rimmed baking sheets with parchment paper.
Use a medium cookie scoop making about 1 ½ tablespoon dough balls. Place 2 inches apart on the lined cookie sheets.
Use your thumb to make an indentation into each cookie dough. If the dough cracks around the edges, just smash it back together.
Fill each of the indentations with about ½ teaspoon of lemon curd.
Bake cookies for 10-12 minutes or until lightly browned around the edges.
Remove to a wire rack to cool completely.
Recipe Notes
Store cooled lemon curd cookies in an airtight container or plastic wrap covered dish at room temperature up to 4 days or refrigerate up to 1 week. Freeze cookies in a single layer of a zip top freezer bag up to 3 months.
For Jam Thumbprints: Use your favorite jam in place of the lemon curd. Raspberry, strawberry, peach or orange marmalade are great options.
Icing: Drizzle baked cookies with powdered sugar icing if desired.
Serving Occasions: Lemon curd cookies are perfect for any occasion. Add them to holiday cookie trays for Christmas or Easter. Serve them at baby showers, bridal showers or birthday parties as part of a desserts table.
If you are a fan of lemon desserts, you might also try our Lemon Pound Cake and Lemon Bars with Cream Cheese Icing.
Make a batch of Lemon Curd Cookies for a quick dessert or to add to your holiday celebrations for a sweet and tangy treat.
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Lemon Curd Cookies
Lemon Curd Cookies are buttery cookies filled with a dollop of lemon curd. These lemon thumbprints are the perfect treat to brighten any day.
Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 large egg
- 2 ¾ cups all purpose flour
- ½ cup lemon curd
Instructions
- Preheat oven to 350°.
- Beat butter, sugar, lemon zest, vanilla and salt with an electric mixer for about 2 minutes, until light and fluffy.
- Beat in the egg until well combined.
- Add the flour, mixing well.
- Line rimmed baking sheets with parchment paper or lightly grease.
- Use a medium cookie scoop making about 1 ½ tablespoon dough balls. Place 2 inches apart on the lined cookie sheets.
- Use your thumb to make an indentation into each cookie dough. If the dough cracks around the edges, just smash it back together.
- Fill each of the indentations with about ½ teaspoon of lemon curd.
- Bake cookies for 10-12 minutes or until lightly browned around the edges.
- Remove to a wire rack to cool completely.
Notes
Recipe from King Arthur Baking
Store cooled lemon curd cookies in an airtight container or plastic wrap covered dish at room temperature up to 4 days or refrigerate up to 1 week. Freeze cookies in a single layer of a zip top freezer bag up to 3 months.
For Jam Thumbprints: Use your favorite jam in place of the lemon curd. Raspberry, strawberry, peach or orange marmalade are great options.
Icing: Drizzle baked cookies with powdered sugar icing if desired. Mix 1 cup powdered sugar with 2 tablespoons of milk for the icing.
Nutrition Information:
Yield:
42Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 57mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 1g
Nutritional calculations are estimated and may not be accurate.
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