Description
These Lemon Curd Thumbprint Cookies are a delightful treat bursting with tangy lemon flavor. The soft, pillowy cookies are perfectly complemented by homemade lemon curd, creating a delicious balance of sweetness and tartness. Whether for a family gathering or a special occasion, these cookies will add a zesty touch to your dessert table! Perfect for spring and summer.
Ingredients
Scale
For the Lemon Curd:
- 1/2 cup granulated sugar
- 4 large egg yolks, room temperature
- 1/4 cup lemon juice
- 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
- 1/4 teaspoon vanilla extract
For Coating:
- 1/2 cup powdered sugar
Instructions
- Prepare the Lemon Curd:
- In a small glass bowl, combine sugar, egg yolks, and lemon juice. Whisk until smooth.
- Place the bowl over a pot of simmering water (double boiler). Stir continually with a wooden spoon or rubber spatula for about 10 minutes, or until thickened.
- Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in butter and lemon zest. Set aside to cool.
- Make the Cookie Dough:
- Preheat the oven to 350℉ (177℃) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and lemon zest.
- In a medium bowl, combine the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract. Whisk well.
- Pour the wet ingredients over the dry ingredients and stir until fully combined.
- Shape and Coat the Cookies:
- Use a medium cookie scoop (1 1/2 tablespoons) to portion the dough. Roll each portion into a ball.
- Roll the balls in powdered sugar and place them 2 inches apart on the prepared baking sheets.
- Bake and Fill:
- Bake for 12 minutes, until the cookies are set but still soft on top.
- Remove from the oven and immediately use the back of a rounded 1 1/2 teaspoon measuring spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1 1/2 teaspoons of the prepared lemon curd.
Notes
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature (~70℉/21℃) for the best results.
- Oven Accuracy: Use an oven thermometer to ensure the proper baking temperature.
- Easy Substitutions: Store-bought lemon curd can be used in place of homemade for convenience.
- Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 143
- Sugar: 15g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21 g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 42mg