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Lemon Thumbprint Cookies with Lemon Curd

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Lemon Thumbprint Cookies with Lemon Curd are soft, buttery cookies filled with tangy lemon curd. These bright, bite-sized treats are perfect for spring gatherings or whenever you’re craving a citrusy dessert that melts in your mouth.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1/2 cup lemon curd (store-bought or homemade)
  • Powdered sugar (optional, for dusting)
  • Extra lemon zest (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together butter and sugar in a large bowl until light and fluffy.
  3. Add egg yolk, vanilla extract, and lemon zest; mix until combined.
  4. Gradually mix in flour and salt until dough forms.
  5. Scoop tablespoon-sized portions of dough, roll into balls, and place on baking sheet 2 inches apart.
  6. Make an indent in each dough ball using your thumb or the back of a spoon.
  7. Bake for 10–12 minutes, or until edges are lightly golden.
  8. Remove from oven and gently press indents again if needed. Let cool for a few minutes.
  9. Fill each cookie with a spoonful of lemon curd once slightly cooled.
  10. Let cookies cool completely, then dust with powdered sugar or sprinkle with extra zest if desired.

Notes

  • Toss lemon zest into dough for extra citrus punch.
  • Re-press indentations immediately after baking if they puff up.
  • Add 1 tbsp cream cheese to dough for richness.
  • Can substitute lemon curd with jam or preserves.
  • Unfilled cookies can be frozen for up to 3 months.

Nutrition

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