Lemon Curd Cookies (Printable)

Buttery thumbprint cookies filled with tangy lemon curd for a perfect sweet-zesty balance.

# What You'll Need:

01 - 1 cup unsalted butter, softened

02 - 3/4 cup granulated sugar

03 - 1 large egg yolk

04 - 1 teaspoon vanilla extract

05 - 2 cups all-purpose flour

06 - 1/4 teaspoon salt

07 - 1/2 cup lemon curd

08 - Powdered sugar for dusting

01 - Preheat oven to 350°F and line baking sheet with parchment paper

02 - Beat softened butter and granulated sugar in large bowl until light and fluffy

03 - Mix in egg yolk and vanilla extract until fully incorporated

04 - Gradually blend in flour and salt until dough just comes together

05 - Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet

06 - Press thumb or spoon back gently into center of each ball to form well

07 - Spoon approximately 1/2 teaspoon lemon curd into each indentation

08 - Bake 10 to 12 minutes until edges begin turning golden brown

09 - Let rest on baking sheet 5 minutes then transfer to wire rack; dust with powdered sugar once cooled

01 -

The buttery dough practically melts on your tongue while the lemon curd gives this perfect zippy little surprise
They look fancy enough for a tea party but come together in under 40 minutes with zero fuss
That sweet tart combination is somehow comforting and exciting all at once

02 -

If your dough feels too sticky to roll, chill it for 15 minutes. Warm dough spreads too much and you'll lose those defined wells for the lemon curd
Don't be tempted to overfill the indentations. The lemon curd bubbles up in the oven and too much means a sticky mess on your baking sheet

03 -

Chill your lemon curd for 30 minutes before filling. Cold curd holds its shape better in the oven and won't spread as much
Use a small cookie scoop or melon baller to portion the curd. It's so much neater than using a spoon and gives consistent results