Description
These Lemon Curd Thumbprint Cookies combine a soft, tangy cookie base with a luscious homemade lemon curd filling. The buttery cookies are rolled in powdered sugar for a delicate sweetness that perfectly complements the bright citrus center. Ideal as a refreshing dessert or a delightful treat with tea, these cookies are easy to prepare and sure to impress with their vibrant flavor and tender texture.
Ingredients
Scale
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
Cookie Dough
- 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
Coating
- 1/2 cup powdered sugar
Instructions
- Prepare the Lemon Curd: In a small glass bowl, combine the granulated sugar, egg yolks, and lemon juice. Whisk until smooth to ensure all ingredients are well incorporated.
- Cook the Lemon Curd: Place the bowl over a pot of simmering water to create a double boiler. Stir continually with a wooden spoon or rubber spatula for about 10 minutes, or until the mixture thickens enough to coat the back of a spoon.
- Strain and Cool: Remove the bowl from heat and strain the lemon curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the sliced butter and lemon zest until fully incorporated. Set aside to cool completely.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350℉ (177℃). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and lemon zest to evenly combine the dry components.
- Combine Wet Ingredients: In a medium bowl, whisk the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract until smooth and homogeneous.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until fully combined into a soft dough.
- Shape Cookies: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough and roll each portion into a smooth ball.
- Coat the Dough Balls: Roll each dough ball in powdered sugar, ensuring an even coating. Place the coated balls on the prepared baking sheets spaced approximately 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 12 minutes, or until the cookies are set with slightly soft tops, indicating they are moist inside.
- Create Thumbprints: Remove the cookies from the oven. Immediately press the back of a rounded 1 1/2 teaspoon measuring spoon into the center of each cookie to create an indentation for the lemon curd filling.
- Fill Cookies: Spoon about 1 1/2 teaspoons of the cooled lemon curd into each indentation, filling the thumbprint wells generously.
Notes
- Ensure eggs and butter are at room temperature for better emulsification and batter texture.
- Chilling the lemon curd before filling can help prevent it from spreading excessively on the cookies.
- If lemon zest is unavailable, use finely grated lemon peel but avoid the white pith as it can add bitterness.
- For easier handling, chill the dough slightly before rolling if it feels too sticky.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
