Lemon Curd Thumbprint Cookies – These Tangy and Sweet Lemon Curd Thumbprint Cookies are an absolute delight to eat! The combination of buttery and crumbly cookie dough, tangy lemon zest, and sweet lemon curd filling is irresistible. These cookies are perfect for an afternoon tea party, a dessert after dinner, or as a snack on-the-go.
These cookies are a family favorite in my household. I still remember the first time I made them for my husband, and he couldn’t stop eating them. Now, Lemon Curd Thumbprint Cookies have become a staple in our home. We love to bake them together as a family and make it an activity. These cookies are so easy to make that my kids love helping out with rolling the dough into balls and making the thumbprints. And, when they come out of the oven, the aroma fills the house with a wonderful smell that is just too tempting to resist.
Why This Recipe for Lemon Curd Thumbprint Cookies is a must-try?
- A delicious combination of buttery and crumbly cookie dough, tangy lemon zest, and sweet lemon curd filling.
- The lemon zest adds a refreshing tangy flavor to the cookies that pairs perfectly with the sweetness of the lemon curd.
- These cookies are easy to make, and you can involve your family or friends in the baking process.
- The thumbprint shape with the lemon curd filling makes these cookies look attractive and appealing to the eyes.
- These cookies are perfect for any occasion, be it a tea party or a snack on-the-go.
Ingredients:
- 340 grams (1 ½ cups) unsalted butter, softened
- 50 grams (¼ cup) white sugar
- 420 grams (3 ½ cups) all-purpose flour
- 1 medium lemon, zested
- 120 grams (½ cup) lemon curd
Directions:
Preheat the oven to 325 degrees F (165 degrees C).
In a mixing bowl, beat the softened butter and sugar together until creamy.
Gradually mix in the all-purpose flour, one cup at a time, until well combined.
Add the lemon zest to the mixture and mix until well blended.
Roll the dough into 1-inch balls and place them on an ungreased cookie sheet.
Use your thumb to make an indentation in the center of each ball.
Fill each indentation with a small spoonful of lemon curd.
Bake the cookies in the preheated oven for 15 to 20 minutes, until the edges are golden.
Cool the cookies on the baking sheet for one minute before removing them to a wire rack to cool completely.
Notes:
- Make sure the butter is softened to room temperature before starting to cream it with sugar.
- Don’t overmix the dough after adding the flour to prevent the cookies from becoming tough.
- You can make the lemon curd from scratch or use store-bought. Homemade lemon curd will provide a fresher and brighter flavor.
- If you don’t have a cookie scoop, you can roll the dough into balls using your hands.
- To prevent the cookies from spreading too much, refrigerate the dough balls for 15-20 minutes before baking.
- These cookies are best stored in an airtight container at room temperature for up to 5 days.
These Lemon Curd Thumbprint Cookies are a delightful treat that is perfect for any occasion. The combination of sweet, buttery cookies and tangy, bright lemon curd is sure to impress anyone who tries them. With their eye-catching appearance and delicious flavor, these cookies are sure to be a hit at your next party or gathering. Plus, with simple ingredients and easy-to-follow instructions, they are a breeze to make. So why not give these cookies a try and see why they’ve become a favorite in so many households? You won’t be disappointed!
FAQ
What is lemon curd?
Lemon curd is a sweet, tangy spread made from lemon juice, sugar, eggs, and butter. It is commonly used as a filling or topping for desserts.
Can I use store-bought lemon curd?
Yes, you can use store-bought lemon curd for this recipe. However, homemade lemon curd will give you the best flavor.
Can I substitute the lemon curd with another filling?
Yes, you can use other types of fruit preserves or curds as a filling for these cookies. Raspberry, blueberry, or orange curd are great alternatives.
How long do these cookies stay fresh?
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Can I freeze these cookies?
Yes, these cookies can be frozen for up to 2 months. Make sure to let them cool completely before freezing, and store them in an airtight container or freezer bag.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. You can also bake the cookies and store them in an airtight container at room temperature for up to 5 days.
Lemon Curd Thumbprint Cookies
Ingredients
- 340 grams 1 ½ cups unsalted butter, softened
- 50 grams ¼ cup white sugar
- 420 grams 3 ½ cups all-purpose flour
- 1 medium lemon zested
- 120 grams ½ cup lemon curd
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a mixing bowl, beat the softened butter and sugar together until creamy.
- Gradually mix in the all-purpose flour, one cup at a time, until well combined.
- Add the lemon zest to the mixture and mix until well blended.
- Roll the dough into 1-inch balls and place them on an ungreased cookie sheet.
- Use your thumb to make an indentation in the center of each ball.
- Fill each indentation with a small spoonful of lemon curd.
- Bake the cookies in the preheated oven for 15 to 20 minutes, until the edges are golden.
- Cool the cookies on the baking sheet for one minute before removing them to a wire rack to cool completely.
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