Description
Lemon Curd Thumbprint Cookies are buttery shortbread-style cookies filled with tangy lemon curd, offering a perfect balance of richness and citrusy brightness. They are simple to make, elegant in appearance, and versatile for any occasion.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup lemon curd (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, stirring until a soft dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press a small indentation into the center of each dough ball using your thumb or the back of a teaspoon.
- Spoon a small amount of lemon curd into each indentation.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough before baking to help prevent spreading.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For variety, try different curds, jams, or chocolate fillings.
- You can freeze the dough balls before baking for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
