Description
Lemon Curd Thumbprint Cookies feature a tender, zesty lemon-flavored cookie base rolled in powdered sugar and crowned with a luscious homemade lemon curd filling, offering a delightful balance of sweet and tangy flavors perfect for any occasion.
Ingredients
Lemon Curd
- ½ cup granulated sugar
- 4 large egg yolks, room temperature
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter, sliced, room temperature
Cookies
- 1⅝ cups all purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
Coating
- ½ cup powdered sugar
Instructions
- Make the Lemon Curd: Combine sugar, egg yolks, and lemon juice in a small, heatproof glass bowl and whisk until smooth. Place the bowl over a pot of simmering water and cook, stirring continually with a wooden spoon or rubber spatula, until the mixture thickens, about 10 minutes or until it reaches 170℉ (77℃). Remove from heat, strain through a fine mesh sieve into a clean bowl, then stir in butter and lemon zest. Set aside to cool.
- Prepare for Baking: Preheat the oven to 350℉ (177℃) and line two sheet pans with parchment paper. Set aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and lemon zest, whisking together to blend evenly. Set this mixture aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract until well combined.
- Combine Dry and Wet Mixtures: Pour the wet ingredients over the dry ingredients and stir just until combined to form the cookie dough.
- Form Cookies: Use a medium cookie scoop (about 1½ tablespoons) to portion the dough. Roll each portion into a ball and then roll each ball in powdered sugar to coat.
- Arrange and Bake: Place the dough balls on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 12 minutes, until the cookies are cooked but still slightly soft on top.
- Create Thumbprints and Fill: Immediately upon removing the cookies from the oven, press the back of a rounded 1½ teaspoon measuring spoon into the center of each cookie to create an indentation. Fill each indentation with approximately 1½ teaspoons of the cooled lemon curd.
Notes
- Room temperature ingredients should be about 70℉ (21℃) for best mixing and texture.
- Using an oven thermometer helps ensure your cookies bake at the accurate temperature.
- You can substitute store-bought lemon curd for convenience, but homemade curd yields fresher flavor.
- Store-bought lemon juice may be used, but it can impart a metallic taste and less intense lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
