Lemon Curd Thumbprint Cookies
44 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These buttery shortbread thumbprints cradle bright lemon curd, delivering a crisp edge, tender center, and a clean citrus snap that tastes like sunshine, not a sugar bomb.
Perfect for brunch, showers, holiday trays, or a bake-sale flex, they look fancy, travel well, and do yourself a favor and make a double batch because they disappear fast.
Ingredients (24 servings)
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Ingredients for the Cookies:
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- ⅔ cup granulated sugar granulated sugar
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- ¼ tsp salt salt
- powdered sugar (for dusting, optional) powdered sugar 0.5 oz
Ingredients for the Filling:
- ½ cup lemon curd lemon curd 4.35 oz
How to Make Lemon Curd Thumbprint Cookies
-
Prep the pans and oven
Heat the oven to 350 F and line two sheet pans with parchment.
Have the lemon curd at room temperature so it flows smoothly and does not crack when warmed.
-
Cream the butter and sugar
Beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
Mix in the vanilla just until combined so the butter stays aerated.
-
Add dry ingredients
Whisk the flour and salt, then add to the bowl and mix on low until a soft dough forms and the flour streaks disappear.
Stop as soon as the dough clumps together to avoid tough cookies.
-
Portion and chill
Scoop 1 tablespoon portions, roll into smooth balls, and space them 2 inches apart on the pans.
Chill the shaped dough for 15 minutes to help the cookies hold their shape.
-
Make the thumbprints
Press a 1/2 teaspoon measure or your thumb into the center of each ball to create a well about halfway down.
If the edges crack, pinch them back together for clean rims.
-
Par-bake for structure
Bake for 8 to 10 minutes until the sides look set and the tops are matte but still pale.
Gently re-indent the centers if they puffed so the filling stays put.
-
Fill and finish baking
Spoon or pipe about 1 teaspoon lemon curd into each well.
Return to the oven and bake 3 to 4 minutes until the edges just barely turn golden and the curd looks glossy, not bubbling.
-
Cool and dust
Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Dust with powdered sugar right before serving if you like.
Substitutions
- Lemon curd -> Yuzu curd
- Yuzu curd keeps the sunny color but adds a floral, electric citrus vibe that feels luxe and unexpected while behaving the same in the oven.
- Lemon curd -> Raspberry jam
- Seedless raspberry jam brings ruby color and sweet-tart berry pop, sets nicely with the short finish, and pairs beautifully with vanilla shortbread.
- Unsalted butter -> Salted butter
- Use salted butter and omit the added salt to get a slightly saltier, bakery-style contrast that sharpens the lemon flavor.
Tips
- Butter at the right softness
- Butter should be cool-soft and make a slight fingerprint, not greasy or melty, so the dough creams fluffy and the cookies do not spread.
- Measure flour like a pro
- Weigh flour if you can, or spoon and level, because packed flour makes dry, crack-prone cookies.
- Use a measuring spoon for perfect wells
- Dip a 1/2 teaspoon in flour, tap off excess, and press straight down for neat, uniform centers that hold the curd without overflow.
- Chill twice for clean edges
- A short chill after shaping and a quick chill after indenting keep rims from slumping and help the texture stay tender and thick.
- Pipe for speed and control
- Load curd into a small piping bag or a zip bag with the corner snipped so you can fill quickly without smearing the rims.
- Do not boil the curd
- Bake just until glossy to warm and set the curd without boiling, which can cause cracks and weeping.
- Store smart
- Refrigerate in a single layer in a covered glass container up to 4 days, or freeze baked shells and fill the day you serve for the freshest bite.
Nutrition Facts *
| Energy | 178 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 8 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread flat?
- Your butter was too soft or the dough was not chilled, so the fat liquefied before the structure set; chill the shaped dough and make sure the oven is fully preheated.
- The wells puffed shut during baking, what now?
- Pull the pan at the 8 to 10 minute mark and gently re-indent with the same spoon before adding curd and finishing the bake.
- My curd cracked or leaked, how do I fix it?
- Use room temperature curd, fill after a brief par-bake, and finish only a few minutes until glossy so the curd warms without boiling; overbaking is the usual culprit.
- The dough feels dry and crumbly, can I save it?
- Yes, work it with clean hands for 10 seconds to bring the butter back together, or sprinkle in 1 to 2 teaspoons cold water and mix briefly until it just holds.
- Can I make these ahead for a party?
- Absolutely, freeze unbaked dough balls and bake from frozen with 1 to 2 extra minutes, or bake shells and freeze; add curd the day of for the best texture.
- Can I use store-bought lemon curd?
- Yes, choose a brand that is thick and tart, and stir before piping so it is smooth and glossy.
Serving Suggestions
Serve these beauties with hot Earl Grey or a cold glass of bubbly, and shave a little lemon zest over the platter for a fresh aromatic hit.
For a bakery finish, drizzle thin ribbons of white chocolate or ring the edges with toasted coconut so every bite hits buttery, citrusy, and a little extra glam.
More pairings:
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