Lemon Curd Cookies (Print)
Buttery thumbprint cookies filled with tangy lemon curd, offering perfect sweet-zesty balance.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup lemon curd
→ Optional Finishing
08 - Powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy.
03 - Mix in egg yolk and vanilla extract until combined.
04 - Gradually blend in flour and salt until just combined.
05 - Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet.
06 - Press thumb or back of spoon into center of each ball to form a well.
07 - Spoon about 1/2 teaspoon lemon curd into each indentation.
08 - Bake for 10-12 minutes until edges begin to turn golden.
09 - Let rest on baking sheet for 5 minutes, then transfer to wire rack.
10 - Dust cooled cookies with powdered sugar before serving.
# Expert Tips:
01 -
- The tart lemon cuts through the rich butter like sunshine breaking through clouds
- These come together in under 40 minutes but taste like you spent all afternoon baking
02 -
- Overfilling the wells causes the curd to bubble over and create a sticky mess on your parchment paper
- Warm dough spreads excessively, so chill it for 15 minutes if your kitchen runs warm
03 -
- Chill your lemon curd for 30 minutes before using to prevent it from spreading during baking
- Rolling the dough balls between your palms creates the smoothest surface