Homemade Lemon Curd Thumbprint Cookies Recipe
These Homemade Lemon Curd Thumbprint Cookies are buttery, tender, and delightfully tangy. Made with a soft almond-scented cookie dough, coated in sugar for a subtle crunch, and filled with bright lemon curd, they are perfect for springtime treats or anytime you want a fresh and citrusy dessert.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookie Dough:
- Pinch of salt
- 1/4 cup sugar (C&H granulated sugar preferred)
- 1/4 lb unsalted butter, softened to room temperature
- 1 egg
- 1/4 tsp almond extract
- 1.75 cups all-purpose flour (King Arthur recommended)
- 1/4 cup sugar for coating
For the Filling:
- About 1/3 cup lemon curd (store-bought or homemade)
Instructions
- Cream Butter and Sugar: In a medium bowl, beat the softened butter and 1/4 cup sugar together using an electric mixer or wooden spoon for 2-3 minutes until the mixture is light, fluffy, and pale. Scrape down the bowl occasionally to ensure even mixing.
- Add Egg and Flavorings: Add the egg, pinch of salt, and almond extract to the butter mixture. Beat on medium speed for 1-2 minutes until fully incorporated and smooth. This step helps bind ingredients and enhances flavor.
- Incorporate Flour: Stir in the flour on low speed or by hand with a wooden spoon until just combined. Avoid overmixing to prevent tough cookies. Form dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
- Form and Sugar-Coat Dough Balls: Remove chilled dough and pinch off pieces the size of a marble. Roll into smooth balls and coat evenly by rolling in 1/4 cup sugar. Place sugared balls on a parchment-lined baking sheet to keep organized.
- Create Indents and Add Lemon Curd: Use your thumb to press a 1/2 inch deep indent in the center of each sugared ball, being careful not to go all the way through. Spoon about 1/2 teaspoon of slightly warmed lemon curd into each indent to make filling easier and prevent deflating.
- Bake the Cookies: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set and lightly golden but centers appear slightly underbaked. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The lemon curd will set as they cool.
Notes
- Chilling the dough is essential for maintaining shape during baking.
- Slightly warming lemon curd makes it easier to fill the cookies without flattening the dough.
- Do not overbake; cookies should look slightly underbaked in the center before cooling.
- Use fresh lemon curd for the best bright flavor or choose a high-quality store-bought variety.
- The almond extract complements lemon curd without overpowering the flavor.
Keywords: lemon curd cookies, thumbprint cookies, homemade cookies, lemon dessert, almond extract cookies, buttery cookies
