Lemon Curd Thumbprints
Lemon Curd Thumbprints
Ingredients
For the Cookies
- 1 cup unsalted butter, cubed, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the Filling
- 1/2 cup lemon curd, store-bought or homemade
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 3
Add the lemon zest and vanilla extract to the creamed butter mixture and mix until just combined.
⏱️ 1 min
- 4
Add the egg yolks one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix.
⏱️ 3 min
- 7
Scoop the dough into uniform portions (about 1 tablespoon each) and roll them into smooth balls in the palm of your hand. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 8 min
- 8
Using your thumb or the back of a small spoon, firmly press an indentation into the center of each cookie dough ball. Ensure the indentation is deep enough to hold the lemon curd.
⏱️ 5 min
- 9
Spoon or pipe the lemon curd into the indentations of each unbaked cookie.
⏱️ 2 min
- 10
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. The lemon curd will be bubbly.
⏱️ 15 min•🌡️ 350
- 11
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Curd Thumbprints
Ingredients
For the Cookies
- 1 cup unsalted butter, cubed, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the Filling
- 1/2 cup lemon curd, store-bought or homemade
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 3
Add the lemon zest and vanilla extract to the creamed butter mixture and mix until just combined.
⏱️ 1 min - 4
Add the egg yolks one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix.
⏱️ 3 min - 7
Scoop the dough into uniform portions (about 1 tablespoon each) and roll them into smooth balls in the palm of your hand. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 8 min - 8
Using your thumb or the back of a small spoon, firmly press an indentation into the center of each cookie dough ball. Ensure the indentation is deep enough to hold the lemon curd.
⏱️ 5 min - 9
Spoon or pipe the lemon curd into the indentations of each unbaked cookie.
⏱️ 2 min - 10
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. The lemon curd will be bubbly.
⏱️ 15 min•🌡️ 350 - 11
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min