Lemon Curd Cookies
Lemon Curd Cookies are buttery cookies filled with a dollop of lemon curd. These lemon thumbprints are the perfect treat to brighten any day.
Servings: 3 1/2 dozen
Calories: 99kcal
Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 3/4 cups all purpose flour
- 1/2 cup lemon curd
Instructions
- Preheat oven to 350°.
- Beat butter, sugar, lemon zest, vanilla and salt with an electric mixer for about 2 minutes, until light and fluffy.
- Beat in the egg until well combined.
- Add the flour, mixing well.
- Line rimmed baking sheets with parchment paper or lightly grease.
- Use a medium cookie scoop making about 1 ½ tablespoon dough balls. Place 2 inches apart on the lined cookie sheets.
- Use your thumb to make an indentation into each cookie dough. If the dough cracks around the edges, just smash it back together.
- Fill each of the indentations with about ½ teaspoon of lemon curd.
- Bake cookies for 10-12 minutes or until lightly browned around the edges.
- Remove to a wire rack to cool completely.
Notes
Recipe from King Arthur Baking
Store cooled lemon curd cookies in an airtight container or plastic wrap covered dish at room temperature up to 4 days or refrigerate up to 1 week. Freeze cookies in a single layer of a zip top freezer bag up to 3 months.
For Jam Thumbprints: Use your favorite jam in place of the lemon curd. Raspberry, strawberry, peach or orange marmalade are great options.
Icing: Drizzle baked cookies with powdered sugar icing if desired. Mix 1 cup powdered sugar with 2 tablespoons of milk for the icing.
Nutrition
Serving: 1g | Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 57mg | Sugar: 6g