Lemon curd thumbprint cookies fill buttery little wells with a glossy citrus center. Bake the cookies first, then add thick curd so the filling stays bright and smooth.
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Recipe at a Glance
- Yield: 24 cookies
- Preparation: 25 minutes
- Cooking: 14 minutes per batch
- Resting and chilling: Chill dough 30 minutes
Table of Contents
Ingredients
Cookies
| Ingredient and amount |
|---|
| 120 g unsalted butter, softened |
| 70 g powdered sugar |
| 1 large egg yolk |
| 1 teaspoon vanilla extract |
| 180 g all-purpose flour |
| 1/4 teaspoon salt |
| 180 g thick ready-made lemon curd |
| Powdered sugar, optional finish |
Before You Start
Use thick lemon curd so it stays in the cookie wells rather than running out.
Directions
1. Mix
Beat butter and powdered sugar creamy. Beat in yolk and vanilla, then mix in flour and salt until a soft dough forms.
2. Chill
Cover and refrigerate for 30 minutes. Heat oven to 175°C (350°F) and line baking sheets.
3. Shape
Roll into 24 balls and place 4 cm apart. Press a deep well in each with a small rounded spoon without cutting through the base.
4. Bake
Bake 12–15 minutes until edges are pale golden. If wells puff, gently press them again while warm. Cool fully on a rack.
5. Fill
Spoon about a teaspoon of lemon curd into each well. Dust edges with powdered sugar if desired. Keep chilled until serving.
Cook’s Tips
- Use thick lemon curd so it stays in the cookie wells rather than running out.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate filled cookies in a covered container up to 3 days. Plain shells can be kept airtight for 4 days or frozen up to 1 month.
Frequently Asked Questions
Can I fill before baking?
This version is designed for filling after baking to keep the curd smooth.
Can I use another curd?
A thick lime or orange curd can be used.