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To make these delightful cookies, you need a few key ingredients: - 1 cup unsalted butter, softened - ½ cup granulated sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - ¼ teaspoon salt - ½ cup lemon curd (store-bought or homemade) - Zest of 1 lemon - 1 large egg yolk - ¼ cup powdered sugar (for dusting) These ingredients come together to create a rich, buttery cookie with a bright, tangy lemon filling. If you need to make changes, here are some options: - Use salted butter instead of unsalted. Just skip the added salt. - Swap granulated sugar for coconut sugar for a different flavor. - You can replace lemon curd with lime curd for a twist. - For a gluten-free option, use a gluten-free flour blend. - If you need a vegan version, try a plant-based butter and a flax egg. These substitutes let you adjust the recipe to fit your needs. To make the cookies, you will need some basic tools: - Mixing bowls - Hand mixer or stand mixer - Measuring cups and spoons - Rubber spatula - Baking sheet - Parchment paper - Wire rack for cooling Having these tools ready makes the baking process smooth and fun. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick and makes cleanup easy. In a mixing bowl, add 1 cup of softened butter and ½ cup of granulated sugar. Use a mixer to blend them together. Mix for about 3-4 minutes until the mixture looks light and fluffy. This step makes your cookies soft and tasty. In a separate bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt. Gradually add this dry mix to the butter and sugar mixture. Mix until just combined. Then, fold in the zest of 1 lemon. The zest adds a bright flavor that pairs well with the lemon curd. Scoop out a tablespoon of dough and roll it into a ball. Place each ball on the baking sheet, leaving about 2 inches between them. Press your thumb or the back of a round measuring spoon into the center of each ball to make a small dent. Spoon ½ teaspoon of lemon curd into each indentation. Be careful not to overfill. Bake the cookies in the preheated oven for 12-15 minutes. Look for lightly golden edges. After baking, let them cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cool, dust them with ¼ cup of powdered sugar for a lovely finish. To get perfect Lemon Curd Thumbprint Cookies, avoid these common mistakes: - Overmixing the dough: It can make cookies tough. Mix until just combined. - Not chilling the dough: If your dough is too warm, cookies may spread too much. Chill for 15 minutes if needed. - Filling too much lemon curd: If you overfill, it can spill over while baking. Use just a small spoonful. Store your Lemon Curd Thumbprint Cookies in an airtight container. Keep them at room temperature for up to five days. If you want to freeze them, wrap each cookie well in plastic wrap. They can last up to three months in the freezer. To enjoy them again, let them thaw at room temperature. Reheat in a warm oven for a few minutes to regain freshness. To bring out more flavor, try these ideas: - Add nuts: Chopped almonds or walnuts give a nice crunch. - Use herbs: A hint of fresh mint or basil can add a twist. - Switch up the zest: Try lime or orange zest for different flavors. - Experiment with spices: A dash of cardamom or ginger can give a unique taste. These tips will help you create delightful cookies that stand out! Pro Tips Chill the Dough: For a firmer dough that's easier to shape, consider chilling it in the refrigerator for about 30 minutes before rolling into balls. Homemade Lemon Curd: If you have time, try making your own lemon curd for a fresher flavor. It’s simple and enhances the taste of the cookies. Don’t Overfill: When adding the lemon curd, be careful not to overfill the indentations as it may spill over during baking. Perfect Baking Time: Keep an eye on the cookies during the last few minutes of baking to achieve that perfect golden edge without over-baking. {{image_2}} You can switch up the filling for thumbprint cookies. Instead of lemon curd, try these: - Raspberry jam - Strawberry preserves - Chocolate ganache - Nut butter mixed with honey Each option brings a new flavor to your cookies. The sweet and tart jams add a fun twist. Chocolate ganache brings a rich taste. Nut butter gives a creamy texture. Want to jazz up the lemon curd flavor? Here are some fun ideas: - Add a touch of lime zest for a citrus burst. - Mix in a bit of fresh ginger for warmth. - Use lavender or thyme for an herb twist. - Try adding some vanilla to the lemon curd for depth. These twists can change the whole cookie experience. Play around with flavors until you find your favorite! You can make these cookies gluten-free and vegan too. Here’s how: - For gluten-free cookies, swap all-purpose flour for a gluten-free blend. - Use coconut oil or vegan butter instead of regular butter. - Replace the egg yolk with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). - Choose a vegan lemon curd or make your own with plant-based options. These adaptations keep your cookies tasty while meeting dietary needs. Enjoy baking while being mindful of everyone’s preferences! To keep your Lemon Curd Thumbprint Cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can also layer parchment paper between cookies. This keeps them from sticking together. If you want to keep them crisp, avoid adding the powdered sugar until you are ready to serve. Lemon Curd Thumbprint Cookies last about one week at room temperature. If you store them in the fridge, they may last a bit longer. However, they taste best fresh. So, try to enjoy them within the first few days. You can freeze the cookies if you want to save some for later. Place them in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer-safe bag. They will stay fresh for up to three months. To thaw, leave them at room temperature for a few hours. You can also microwave them for a few seconds to enjoy that fresh-baked taste again! To make lemon curd, you need a few simple items. Gather eggs, sugar, lemon juice, and butter. 1. Combine: In a saucepan, whisk together the eggs and sugar. 2. Add: Stir in lemon juice and cook over low heat. 3. Thicken: Stir constantly until the mix thickens. 4. Finish: Remove from heat and add butter. Mix until smooth. This method gives you bright, fresh flavor that shines in your cookies. Yes, store-bought lemon curd works great! It saves time and still tastes good. Just make sure to choose a brand with natural ingredients. This way, you get that zesty lemon flavor without any weird additives. Cookies are done when the edges turn lightly golden. Here’s a good way to check: - Look for a firm edge. - The center may seem soft, but it will firm up as they cool. If the edges are golden, your cookies are ready to come out. Absolutely! You can use orange, lime, or even grapefruit. Each citrus gives a unique taste: - Orange: Sweet and bright. - Lime: Tart and refreshing. - Grapefruit: A bit more bitter, but very tasty! Just adjust the zest and juice amounts to fit your flavor choice. If you need a butter substitute, try using coconut oil or vegan butter. These options will keep your cookies moist and tasty. You can also use applesauce for a lower fat choice. Just use about ¾ cup for every cup of butter. This adds moisture and sweetness without the fat. You learned about making delicious lemon curd thumbprint cookies. We covered key ingredients, essential tools, and step-by-step instructions. I shared tips to avoid mistakes and storage tips to keep cookies fresh. You can try different flavors and adaptations too. Baking can be fun and rewarding. With this guide, you can enjoy tasty cookies anytime. Keep experimenting and enjoy your baking journey!

Lemon Curd Thumbprint Cookies

Delightful cookies filled with tangy lemon curd, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup lemon curd (store-bought or homemade)
  • 1 unit zest of lemon
  • 1 large egg yolk
  • 0.25 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Mix in the vanilla extract and the egg yolk until fully combined.
  • In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.
  • Gently fold in the lemon zest to the dough for an extra burst of flavor.
  • Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
  • Using your thumb or the back of a round measuring teaspoon, make an indentation in the center of each cookie.
  • Spoon a small amount of the lemon curd into each indentation, being careful not to overfill.
  • Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once fully cooled, dust them with powdered sugar.

Notes

Arrange the cookies on a decorative platter, garnished with fresh mint leaves for a pop of color and a refreshing aroma.
Keyword cookies, dessert, lemon, thumbprint