Lemon Curd Thumbprint Cookies
Delightful lemon curd thumbprint cookies with a soft buttery base, perfect for any occasion and great for sharing.
Ingredients
For the Lemon Curd
- ½ cup granulated sugar
- 4 large egg yolks (room temperature)
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter (sliced, room temperature)
For the Cookies
- 1⅝ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
Preparation of Lemon Curd
- In a medium saucepan, whisk together granulated sugar, egg yolks, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in sliced butter until melted and smooth.
- Let the lemon curd cool down.
Preparation of Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together flour, ½ cup granulated sugar, baking powder, baking soda, and ¾ teaspoon lemon zest.
- In another bowl, whisk together the large egg, large egg yolk, vegetable oil, 2½ Tablespoons lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Scoop out small balls of dough and place them on the prepared baking sheet. Make a small indent in the center of each ball with your thumb.
- Fill the indent with lemon curd.
- Bake for 12-15 minutes until the edges are lightly golden.
- Once done, remove from the oven and let them cool before sprinkling with powdered sugar.
Notes
These cookies are best served fresh and pair nicely with tea or coffee. Store in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them after they cool completely.