Lemon Curd Cookies (Printable version)

Buttery thumbprint cookies filled with tangy lemon curd, offering the perfect balance of sweet and citrusy flavors.

# What you'll need:

→ Cookie Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt

→ Filling

07 - 1/2 cup (120 g) lemon curd (store-bought or homemade)

→ Optional Finishing

08 - Powdered sugar, for dusting

# Directions:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream the butter and sugar until light and fluffy.
03 - Beat in the egg yolk and vanilla extract until well incorporated.
04 - Gradually mix in the flour and salt until just combined. Do not overmix.
05 - Roll dough into 1-inch balls and place on the prepared baking sheet, spacing them 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, dust cooled cookies with powdered sugar before serving.

# Expert Advice:

01 -
  • The texture is everything a shortbread cookie should be, with edges that crumble perfectly into that tangy, jewel-like center
  • These store-bought shortcuts mean you can have bakery-worthy results without spending hours over a stove
  • One dough becomes endless possibilities, just swap the curd flavor for whatever season youre feeling
02 -
  • If your dough feels too soft to work with, chill it in the refrigerator for 15 to 20 minutes until it firms up slightly
  • The indentation will shrink during baking, so press deeper than you think you need to
  • Overfilling the wells will cause the curd to bubble over and create a sticky mess on your baking sheet
03 -
  • Chill your baking sheet in the freezer for 10 minutes before adding the dough balls to help them hold their shape
  • Use a 1/2 teaspoon measuring spoon to fill the wells rather than eyeballing it for consistent results every time
  • Let the baked cookies cool completely before dusting with powdered sugar or it will melt into the curd

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