Delicious Lemon Curd Thumbprint Cookies
These delightful thumbprint cookies feature a buttery, soft base filled with a bright and tangy homemade lemon curd. Perfect for a sweet treat or special occasion.
Equipment
- Heatproof glass bowl
- Pot
- Wooden Spoon
- Rubber Spatula
- Fine mesh sieve
- Large bowl
- Medium bowl
- Oven
- Sheet pans
- Parchment paper
- Medium Cookie Scoop
- 1½ teaspoon measuring spoon
- Thermometer
Ingredients
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
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
Lemon Curd
- Combine sugar, egg yolks, and lemon juice in a heatproof glass bowl, then whisk until smooth.
- Place the bowl over simmering water and cook for about 10 minutes, stirring continuously, until thickened or reaching 170℉/77℃.
- Remove from heat and strain the curd through a fine mesh sieve into a clean bowl.
- Stir in the butter and lemon zest, then set the lemon curd aside to cool.
Cookies
- Preheat oven to 350℉/177℃ and line two sheet pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and lemon zest.
- In a medium bowl, whisk together the eggs, oil, lemon juice, and vanilla until well combined.
- Pour the wet ingredients over the dry ingredients and stir until just combined.
- Use a 1½ Tablespoon cookie scoop to portion dough, roll into balls, then roll each ball in powdered sugar.
- Place the dough balls 2-inches apart on the prepared pans and bake for 12 minutes, until cooked but still slightly soft.
- Immediately after baking, use the back of a rounded 1½ teaspoon measuring spoon to create an indentation in the center of each cookie.
- Fill each cookie with about 1½ teaspoons of the cooled lemon curd.
Notes
Ensure all ingredients are at room temperature for best results, especially for the lemon curd and cookie dough. Do not overbake the cookies to keep them soft.