Lemon Curd Cookies

As a rule, I do not like lemon desserts. These Lemon Curd Thumbprint Cookies, however, have made me think otherwise. They are light, tart and sweet at the same time and completely delicious.

Recipes with Lemon Curd in them.

You can easily swap out the lemon if you like another filling like raspberry or strawberry. If you make your own lemon curd you can use that in the center for an even better homemade treat.

Lemon Curd Thumbprint Cookies

****This dough does not need to be refrigerated first prior to using.

Ingredients

½ cup unsalted butter, room temperature

1/4 cup powdered sugar

1 egg yolk

1 TBSP lemon zest

1 TBSP lemon juice

¼ tsp salt

1-1/4 cup flour

½ cup lemon curd- I use store bought

Instructions

Preheat oven to 350 degrees.

Line to baking sheets with silicon mats and set aside.

In a large mixing bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar together.

Add the egg yolk mix until incorporated.

Add the remaining ingredients (except curd) to the creamed mixture until the dough forms.

Take 1 TBSP of dough and roll into ball. Place on cookie sheet. Use your thumb and make an indent in each cookie.

Bake for 15-18 minutes.

Fill each cookie with about a TBSP of lemon curd and return to oven for 3 minutes.

Cool completely.

Dust with sanding sugar if desired.

This is an easy recipe that is perfect for the Spring and all of the Spring holidays. I love that the lemon gives these cookies a really fresh taste.

If you love this cookie recipe, have a look at these other recipes:

Happy Baking!

Lofthouse Style Sugar Cookies

Mermaid Cookies

Hot Chocolate Sandwich Cookies

Coffee Chocolate Chip Cookies

Print Pin

Lemon Curd Thumbprint Cookies

As a rule, I do not like lemon desserts. These Lemon Curd Thumbprint Cookies, however, have made me think otherwise. They are light, tart and sweet at the same time and completely delicious.

Ingredients

½ cup unsalted butter room temperature
1/4 cup powdered sugar
1 egg yolk
1 TBSP lemon zest
1 TBSP lemon juice
¼ tsp salt
1-1/4 cup flour
½ cup lemon curd- I use store bought

Instructions

Preheat oven to 350 degrees.
Line to baking sheets with silicon mats and set aside.
In a large mixing bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar together.
Add the egg yolk mix until incorporated.
Add the remaining ingredients (except curd) to the creamed mixture until the dough forms.
Take 1 TBSP of dough and roll into ball. Place on cookie sheet. Use your thumb and make an indent in each cookie.
Bake for 15-18 minutes.
Fill each cookie with about a TBSP of lemon curd and return to oven for 3 minutes.
Cool completely.
Dust with sanding sugar if desired.