Lemon Curd Thumbprint Cookies

Introduction

There’s something about lemon-flavored desserts that make them the perfect treat to lift your spirits. When I first made these Lemon Curd Thumbprint Cookies, I couldn’t help but fall in love with the refreshing, tangy lemon curd paired with the soft, slightly chewy texture of the cookies. The combination of zesty lemon and buttery sweetness is so irresistible that my family devoured the batch in no time. These cookies were a huge hit at my last family gathering and left everyone asking for the recipe! Whether you’re baking for a special occasion or just in the mood for a citrusy treat, this recipe will surely become a staple in your cookie jar.

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Why You’ll Love Lemon Curd Thumbprint Cookies

Lemon Curd Thumbprint Cookies are the perfect balance of tart and sweet. The homemade lemon curd filling adds a delightful burst of citrus flavor, while the cookie itself is soft, buttery, and slightly sweet. The powdered sugar coating on the outside gives each cookie a delicate, melt-in-your-mouth texture. These cookies not only look beautiful with their golden lemon centers but also taste like sunshine in every bite.

The best part? You can make these cookies ahead of time and store them for a couple of days, making them perfect for parties, holiday gatherings, or a simple afternoon snack with a cup of tea. The simplicity of the ingredients, combined with the freshness of lemon, makes this recipe a must-try for anyone who loves citrus-flavored desserts.

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Ingredients

For the Lemon Curd:

• 1/2 cup granulated sugar
• 4 large egg yolks, room temperature
• 1/4 cup lemon juice (freshly squeezed)
• 2 teaspoons lemon zest
• 3 tablespoons salted butter, sliced, room temperature

For the Cookies:

• 1 5/8 cups all-purpose flour
• 1/2 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/3 teaspoon baking soda
• 3/4 teaspoon lemon zest
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 tablespoons vegetable oil
• 2 1/2 tablespoons lemon juice (freshly squeezed)
• 1/4 teaspoon vanilla extract

For the Coating:

• 1/2 cup powdered sugar

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Instructions

Step 1: Prepare the Lemon Curd

1. In a small glass bowl, combine the granulated sugar, egg yolks, and lemon juice. Whisk until smooth and fully combined.
2. Set up a double boiler by placing the bowl over a pot of simmering water (making sure the bottom of the bowl doesn’t touch the water).
3. Stir the mixture continually with a wooden spoon or rubber spatula for about 10 minutes, or until the curd thickens and coats the back of the spoon.
4. Remove the bowl from the heat and strain the curd through a fine mesh sieve into a clean bowl to remove any egg bits or zest.
5. Stir in the butter and lemon zest until smooth and the butter has fully melted.
6. Set the curd aside to cool while you make the cookies.

Step 2: Make the Cookie Dough

1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and lemon zest.
3. In a medium bowl, whisk the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until just combined. Avoid overmixing.

Step 3: Shape and Coat the Cookies

1. Use a medium cookie scoop (about 1 1/2 tablespoons of dough) to portion the dough into balls.
2. Roll each dough ball in powdered sugar until fully coated.
3. Place the dough balls about 2 inches apart on the prepared baking sheets.

Step 4: Bake and Fill

1. Bake the cookies for 12 minutes, or until the edges are set but the tops are still slightly soft.
2. Immediately remove the cookies from the oven. Using the back of a rounded 1 1/2 teaspoon measuring spoon, make an indentation in the center of each cookie.
3. Fill each indentation with about 1 1/2 teaspoons of the prepared lemon curd.
4. Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.

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Nutrition Facts (Per Cookie, Makes 14 Cookies)

• Serving Size: 1 cookie
• Calories: 163
• Sugar: 14 g
• Sodium: 43 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 71 mg

(Note: These nutrition values are approximate and will vary depending on specific ingredients used.)

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Preparation Time:

• Prep Time: 15 minutes (plus cooling time for lemon curd)
• Cook Time: 12 minutes
• Total Time: 30-40 minutes (including cooling time for curd)

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How to Serve

• Serve at room temperature: Let the cookies cool completely before serving to allow the lemon curd to set properly.
• Perfect for parties: These cookies look stunning on a dessert table and are perfect for birthdays, tea parties, or holiday gatherings.
• Pair with tea: The bright citrus flavor of these cookies pairs wonderfully with a hot cup of tea, making them an ideal snack for afternoon tea.
• Store in an airtight container: Keep the cookies in an airtight container for up to 4 days. The lemon curd may soften the cookies slightly over time, but they will still be delicious.
• Gift-ready: These cookies make for a great homemade gift. Package them in a cute box or jar and tie with a ribbon for a thoughtful treat.

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Additional Tips

1. Room Temperature Ingredients: Ensure your eggs, butter, and other ingredients are at room temperature to ensure smooth incorporation and optimal texture.
2. Use Fresh Lemon Juice and Zest: For the best flavor, use freshly squeezed lemon juice and zest from a fresh lemon. Bottled lemon juice can have a less vibrant flavor.
3. Don’t Overbake: Bake the cookies just until the edges are golden. Overbaking can cause them to become dry.
4. Chill the Lemon Curd: Allow the lemon curd to cool completely before using it to fill the cookies, as this will help prevent it from running out of the indentations.
5. Storage: Store the cookies in an airtight container at room temperature. If you need to store them longer, freeze the unfilled cookies and add the lemon curd after thawing.

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FAQ Section

1. Can I use store-bought lemon curd? Yes! You can substitute homemade lemon curd with store-bought lemon curd to save time. Just be sure it’s a high-quality brand.

2. Can I make these cookies gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free 1:1 flour blend to make these cookies gluten-free.

3. How long will these cookies keep? These cookies will keep for up to 4 days at room temperature if stored in an airtight container.

4. Can I freeze these cookies? Yes, you can freeze the unfilled cookies and thaw them before filling with lemon curd. This helps maintain their texture.

5. Can I use a different fruit curd? Absolutely! These cookies would be delicious with other fruit curds like raspberry, blueberry, or orange.

6. Why is my lemon curd runny? If your lemon curd is too runny, it may need more time over the heat to thicken. Keep stirring it until it coats the back of a spoon.

7. Can I make these cookies ahead of time? Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking.

8. Can I use a different oil? Yes, you can substitute vegetable oil with canola oil or another neutral oil.

9. How do I make the cookies more lemony? You can increase the lemon zest in both the cookies and the lemon curd for a stronger lemon flavor.

10. Can I use margarine instead of butter? Yes, margarine can be substituted for butter, but it may affect the flavor and texture slightly.

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Conclusion

Lemon Curd Thumbprint Cookies are a delightful treat that brings together the perfect combination of tart and sweet. With their buttery cookies, tangy homemade lemon curd filling, and a light dusting of powdered sugar, these cookies will quickly become a favorite in your baking repertoire. They’re perfect for any occasion, from casual get-togethers to more formal events. Don’t forget to share these zesty delights with friends and family — they’re sure to brighten anyone’s day!

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