Lemon Thumbprint Cookies
These soft and buttery lemon curd cookies are filled with tangy homemade lemon curd, making them the perfect sweet and zesty treat for any lemon lover!
Servings: 18 large cookies
Calories: 243kcal
Ingredients
For the lemon curd:
- ½ cup Sugar
- 1 Lemon zest from one lemon
- 3 Egg yolks large
- ¼ teaspoon salt
- ¼ cup Lemon juice
- ¼ cup Butter, unsalted unsalted
For the Lemon cookies:
- ¾ cup Sugar
- 1 tablespoon Lemon zest
- ½ cup Butter, softened
- 2 Eggs large
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 cups + 3 tablespoons Flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
Make lemon curd:
- 1. Combine sugar and lemon zest in a bowl, then rub the zest into the sugar with your fingertips.
- 2. Add egg yolks and salt to the lemon-sugar mixture. Whisk by hand until the mixture is slightly fluffy and lighter in color.
- 3. Heat lemon juice in a saucepan over medium-high until it just starts to boil.
- 4. Slowly pour the hot lemon juice into the egg yolk-sugar mixture while stirring constantly.
- 5. Return the mixture to the saucepan. Cook on low heat, stirring constantly until it thickens (about 4-5 minutes). Do not let it boil. Once thickened, remove from heat and stir in the butter until melted.
- 6. For a smooth texture, strain the lemon curd through a fine mesh sieve to remove the zest.
- 7. Pour the lemon curd into a bowl and cover with plastic wrap, ensuring it touches the surface to prevent skin from forming. Let it cool to room temperature.
Make the lemon cookies:
- 8. In a large bowl, combine sugar and lemon zest, then rub the zest into the sugar with your fingertips.
- 9. Add melted butter, eggs, lemon juice, and vanilla. Whisk until well combined.
- 10. In a separate bowl, mix flour, baking powder, and salt. Add to the wet ingredients.
- 11. Stir with a wooden spoon or spatula until you get a smooth, batter-like dough.
- 12. Chill the dough in the fridge for at least 1 hour or overnight.
- 13. Assembling & Baking the Cookies: Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper.
- 14. Use a 2-tablespoon scoop to portion the dough. Roll each portion in powdered sugar, then form into balls.
- 15. Place the dough balls on the baking sheets, spaced well apart (about 8 per sheet). Make a well in the center of each ball with a ½-tablespoon measuring spoon. Fill each well with a generous teaspoon of lemon curd.
- 16. Bake at 350ºF (180ºC) for 9-12 minutes, until the cookies spread and crack at the edges and the lemon curd puffs up slightly.
- 17. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much and helps maintain their shape.
- Fresh Lemons: For the best flavor, always use fresh lemon juice and zest. Bottled juice won't provide the same zing.
- Curd Thickness: Cook the lemon curd over low heat until thickened, but avoid boiling to prevent curdling.
- Storage Tip: Store filled cookies in the fridge for up to 5 days, or freeze unfilled dough for up to 3 months.
Nutrition
Calories: 243kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 92mg | Potassium: 35mg | Fiber: 1g | Sugar: 15g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 2mg