Lemon Thumbprint Cookies with Lemon Curd

recip


For the Cookies:

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt

For the Filling:

  • ½ cup lemon curd (homemade or store-bought)

Optional Garnish:

  • Powdered sugar, for dusting

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Cookie Dough

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk, vanilla extract, and lemon zest until fully combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

3. Shape the Cookies

  1. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
  2. Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball. If the cookies crack slightly, use your fingers to smooth the edges.

4. Bake the Cookies

  1. Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
  2. As soon as the cookies come out of the oven, use the back of a small spoon or a melon baller to reinforce the indentations (they may have puffed up during baking).

5. Fill with Lemon Curd

  1. Let the cookies cool completely on a wire rack.
  2. Once cooled, fill each indentation with a small spoonful of lemon curd.

6. Garnish and Serve

  1. Dust the cookies lightly with powdered sugar for an extra touch of sweetness and elegance.
  2. Serve at room temperature and enjoy the zesty, buttery goodness!

Tips for Success

  • Make Ahead: The cookie dough can be made ahead of time, shaped into balls, and frozen. Bake directly from frozen, adding 1–2 minutes to the baking time.
  • Homemade Lemon Curd: If making your own lemon curd, allow it to cool completely before filling the cookies.
  • Prevent Cracking: If the dough cracks when you press the indentations, dip your thumb or spoon in water or flour to prevent sticking.
  • Alternative Fillings: Swap lemon curd for raspberry jam, orange marmalade, or even chocolate ganache for a fun twist.
  • Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the lemon curd fresh.

Why This Recipe Works

These Lemon Thumbprint Cookies strike the perfect balance between buttery richness and zesty brightness. The shortbread-style cookie base is tender and crumbly, while the lemon curd adds a tangy, creamy filling that complements the citrusy notes of the dough. Together, they create a cookie that’s both comforting and refreshing—a true standout for any occasion.

Conclusion: A Burst of Citrus Sunshine

Whether you’re hosting a spring brunch, gifting cookies to loved ones, or simply craving something sweet and tangy, these Lemon Thumbprint Cookies with Lemon Curd are sure to impress. Their vibrant flavor, buttery texture, and elegant presentation make them a favorite for bakers and cookie lovers alike. Plus, their customizable nature means you can adapt them to suit your tastes or the season.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on these zesty cookies might just inspire others to try them too! 🍋✨


 

تعديل المقال