Description
These delightful Lemon Curd Thumbprint Cookies feature a tender, lemony cookie base rolled in powdered sugar and filled with a smooth, homemade lemon curd. Perfectly soft with a tangy burst of citrus in every bite, these cookies are ideal for springtime gatherings or anytime you crave a bright, flavorful treat.
Ingredients
Scale
Lemon Curd:
- 1/2 cup granulated sugar
- 4 large egg yolks, room temperature
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons salted butter, sliced, room temperature
Cookie Dough:
- 1 5/8 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/3 teaspoon baking soda
- 3/4 teaspoon lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons vegetable oil
- 2 1/2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
Coating:
- 1/2 cup powdered sugar
Instructions
- Prepare the Lemon Curd: In a small glass bowl, whisk together sugar, egg yolks, and lemon juice until smooth to combine the ingredients evenly.
- Cook the Lemon Curd: Place the bowl over a pot of simmering water (using the double boiler method). Stir continuously for about 10 minutes until the mixture thickens into a custard-like consistency.
- Strain and Finish Lemon Curd: Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to ensure smoothness. Stir in sliced butter and lemon zest, then set aside to cool completely.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350℉ (177℃) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and lemon zest until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract thoroughly until blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and stir until a uniform cookie dough forms with no dry spots.
- Portion the Cookies: Using a medium cookie scoop (about 1 1/2 tablespoons), scoop dough portions and roll each into a smooth ball.
- Coat the Dough Balls: Roll each dough ball in powdered sugar to evenly coat the surface before placing them on the baking sheets 2 inches apart to allow space for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 minutes or until the cookies are set but remain soft on top for a tender texture.
- Create Indentations: Remove cookies from the oven and immediately press the back of a rounded 1 1/2 teaspoon measuring spoon into the center of each cookie to form a thumbprint indentation.
- Fill with Lemon Curd: Spoon approximately 1 1/2 teaspoons of the cooled lemon curd into each cookie indentation, completing the thumbprint cookies.
Notes
- Ensure the egg yolks and eggs are at room temperature for smoother lemon curd and dough consistency.
- A double boiler prevents the lemon curd from curdling or overheating.
- The cookies should be soft when you take them out of the oven as they will firm up while cooling.
- Use freshly grated lemon zest for the best, brightest flavor.
- You can store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- If lemon curd thickens too much after cooling, warm slightly before filling the cookies.
