Lemon Curd Thumbprint Cookies

$Lemon Curd Thumbprint Cookies need simple and fresh ingredients. Here’s what you will need: - 1 cup unsalted butter, softened - 2/3 cup granulated sugar - 1/3 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1 cup lemon curd (store-bought or homemade) - Zest of 1 lemon - 1 tablespoon fresh lemon juice - Optional: powdered sugar for dusting I find that using high-quality butter and fresh lemons gives the best flavor. The lemon zest and juice add a bright note. You can use store-bought lemon curd if you're short on time. However, homemade lemon curd has a richer taste. Make sure your butter is softened. This helps create a smooth dough. The sugars blend better when the butter is soft. The mix of granulated and powdered sugar gives the cookies their lovely texture. You will also need all-purpose flour, baking powder, and salt. These are standard in many cookie recipes. The optional dusting with powdered sugar adds a nice touch. It makes the cookies look fancy. Plus, it adds a bit of sweetness to each bite. If you want to impress your friends, this step is worth it! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, grab two baking sheets and line them with parchment paper. This step ensures that the cookies don’t stick and come off easily. In a large bowl, beat 1 cup of softened butter with 2/3 cup of granulated sugar and 1/3 cup of powdered sugar. Mix these for about 3-4 minutes until the mixture looks light and fluffy. This texture is key. It helps the cookies rise and stay soft. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder. This mixture is dry but important for structure. Gradually add it to the butter mixture. Mix until the dough is crumbly yet holds together. Now, use a cookie scoop or tablespoon to drop rounded balls of dough on the baking sheets. Make sure to leave space between each cookie. Next, use your thumb or the back of a rounded spoon to press down in the center of each ball. This creates a spot for the lemon curd. Spoon a small amount of lemon curd into each thumbprint. Fill it generously, but don’t let it overflow. Place the baking sheets in the oven and bake for 12-15 minutes. Look for lightly golden edges to know they are done. Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For an extra touch, dust the cooled cookies with powdered sugar. This adds a lovely finish and sweetness. To get the best dough, avoid common mistakes. Use softened butter, not melted. Make sure your butter is at room temperature. This helps the cookies rise and stay fluffy. When mixing ingredients, don't overwork the dough. Mix just until combined. If your dough is too dry, add a splash of lemon juice. If it's too wet, add a bit more flour. A good ratio is key for perfect cookies. You can use store-bought or homemade lemon curd for these cookies. Store-bought is quick and easy. It works well if you are short on time. Homemade lemon curd is fresh and has a rich flavor. If you make your own, use fresh lemons for the best taste. Try different flavors too! You can add herbs like thyme or mint to your curd. This adds a unique twist to your cookies. For the best look, use a light touch when filling the thumbprints. Overfilling can cause the curd to spill over while baking. Keep the filling level with the cookie. For serving, dust your cookies with powdered sugar for a pretty touch. You can arrange them on a nice platter. Add some fresh lemon slices or mint leaves for color. This makes a great presentation for any gathering. Pro Tips Chill the Dough: For even better flavor and texture, refrigerate the dough for about 30 minutes before baking. This helps the cookies hold their shape and prevents spreading. Use Fresh Ingredients: Ensure your lemon curd is fresh for the best flavor. If you're making it homemade, use ripe lemons for maximum zest and juiciness. Experiment with Fillings: While lemon curd is a classic choice, feel free to swap it for other fruit preserves or chocolate ganache to create different flavor profiles. Perfect Baking Time: Keep an eye on the cookies while they bake. Remove them from the oven once the edges are lightly golden to ensure they stay soft in the center. {{image_2}} You can switch up the lemon curd for other fun flavors. Think about using lime, orange, or even raspberry curd. Each option brings a new twist to the cookie. Try pairing these curds with their zest for extra flavor. For example, orange zest works well with orange curd. It adds brightness and depth. If you need a gluten-free option, use almond flour or a gluten-free flour blend. This change keeps the cookies soft and tasty. For vegan substitutions, replace butter with coconut oil or vegan butter. You can also use a flax egg instead of regular eggs if the dough needs binding. This way, everyone can enjoy these cookies. You can make these cookies festive for any holiday. Try adding colored sprinkles or themed icing. For example, red and green for Christmas or pastel colors for Easter. You can even shape the cookies into hearts for Valentine’s Day. Themed cookie ideas make your treats more fun and exciting. Each variation can bring a smile and joy to your gatherings. To keep your Lemon Curd Thumbprint Cookies fresh, use airtight containers. This helps prevent them from becoming dry. Place parchment paper between layers if stacking. Store them in a cool, dry place. If you want to keep them longer, refrigerate the cookies. Just make sure they are well-wrapped to avoid moisture. When stored properly, these cookies last about one week at room temperature. If you refrigerate them, they can last up to two weeks. Always check for signs of spoilage. If the cookies smell off or look moldy, it’s best to discard them. Fresh cookies will have a nice lemon scent, while stale ones will smell flat. Freezing is a great option if you want to enjoy these cookies later. To freeze, first let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer them to airtight containers or freezer bags. Make sure to label them with the date. When you want to eat them, take out the cookies and let them thaw at room temperature. For a warm treat, you can pop them in a preheated oven at 350°F (175°C) for about five minutes. Enjoy your delicious cookies anytime! Store your cookies in an airtight container. This keeps them fresh and soft. You can use a simple plastic or glass container. Place parchment paper between layers to avoid sticking. If you want to keep them longer, you can refrigerate them. Just make sure they are sealed well. Yes! You can use many types of curd or filling. Consider raspberry, strawberry, or orange curd for fun flavors. Nut butter or jam also works well. Just remember to adjust the sweetness if needed. This varies the taste and keeps your cookies exciting. Lemon curd thumbprint cookies last about one week at room temperature. If stored properly, they can last up to two weeks in the fridge. Look for signs like dryness or hard edges. If they become too dry, it's best to toss them. Absolutely! Use vegan butter instead of regular butter. You can also use a dairy-free lemon curd. Check local stores for options. This way, everyone can enjoy these tasty cookies! To keep your cookies from spreading, chill the dough for at least 30 minutes. This helps them hold their shape. You can also try using a little more flour if the dough feels too soft. Make sure you place them spaced out on the baking sheet too. You learned about making Lemon Curd Thumbprint Cookies, from ingredients to baking. We discussed tips for perfecting the dough and choosing the best lemon curd. You can also try different flavors and dietary modifications. Follow the storage tips to keep cookies fresh and delicious. In summary, this recipe is fun, tasty, and easy to make. Enjoy your baking adventure!$

Lemon Curd Thumbprint Cookies

Delicious cookies filled with tangy lemon curd, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 45

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsalted butter, softened
2/3 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup lemon curd (store-bought or homemade)
1 lemon zest
1 tablespoon fresh lemon juice
to taste powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter with granulated sugar and powdered sugar until light and fluffy, about 3-4 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry mixture to the butter mixture. Mix until you have a crumbly, cohesive dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
Using your thumb or the back of a rounded measuring spoon, gently press down in the center of each dough ball to create an indentation for the lemon curd.
Spoon a small amount of lemon curd into each thumbprint, filling it generously without overflowing.
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Optional - Dust the cooled cookies with powdered sugar for a sweet finish and an elegant appearance.

Notes

Optional - Dust with powdered sugar for an elegant finish.

Keyword cookies, lemon curd, thumbprint