These homemade lemon curd thumbprint cookies are pure perfection! A combination of sweet buttery cookies and citrusy topping with a hint of almonds!
LEMON CURD EASY THUMBPRINT COOKIE RECIPE TIPS:
- Line your cookie sheets with parchment paper.
- Wrap the dough tightly and chill for an hour before baking.
- Use a small cookie scoop for even dough portions.
- Use a chapstick tube (or other round object like a 1/2 teaspoon measure or cork wine stopper) to make even indentations in your dough balls before baking.
- Use the tube again after they come out of the oven to deepen the indentations so they can hold lots of delicious lemon curd!
- Once cool, use a pastry bag for even filling with lemon curd. Or a small spoon works too. (I like to use a baby spoon.)
- Easily make the cookie shells ahead and freeze. Right before you need them, fill with lemon curd. Yum!
To Make this Recipe You’Il Need the following ingredients:
- Butter, softened
- Granulated sugar
- Egg yolks
- Lemon zest
- Fresh lemon juice
- Kosher salt
- All-purpose flour
- Lemon Curd, or store-bought
Instructions
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Heat oven to 350 degrees.
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Line two half-sheet-pan baking sheets with parchment or nonstick liners.
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Beat butter and sugar in a large bowl with mixer until well blended.
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Beat in yolks, lemon zest, lemon juice, and salt.
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Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
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Shape scant tablespoons of dough into 1-inch balls.
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Place balls on prepared sheets, spacing them 1 inch apart.
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Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.
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Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
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Remove cookies from oven and immediately fill indentations with curd.
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Return to oven and bake 2 minutes longer to set curd.
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Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.
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Serve. Enjoy!
