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Lemon Curd Thumbprint Cookies

A close-up of several bright, buttery Lemon Curd Thumbprint Cookies filled with glossy yellow lemon curd.
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A recipe for buttery shortbread cookies with a tangy lemon curd center, perfect for tea parties or holidays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup prepared lemon curd (store-bought or homemade)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
  6. Roll the chilled dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving about 2 inches between each ball.
  7. Use your thumb or the back of a small measuring spoon to press a deep well into the center of each dough ball, creating a thumbprint shape.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers will look pale.
  9. Remove the cookies from the oven. Immediately refill the warm indentations with about 1/2 teaspoon of lemon curd. The curd will set slightly as the cookies cool.
  10. Let the cookies cool completely on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully.
  11. Dust with powdered sugar before serving, if desired.

Notes

  • For the best thumbprint shape, chill the dough thoroughly. If the dough is too soft, the wells will spread while baking.
  • If you notice the curd sinking too much during baking, let the cookies cool for 2 minutes after removing them from the oven before adding the curd.
  • You can make these cookies ahead of time. Store them in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://epicureempire.com/lemon-curd-thumbprint-cookies/