Description

Lemon Curd Cookies are a delightful treat combining buttery, tender thumbprint cookies with bright, tangy lemon curd filling. These cookies require just under two hours from start to finish, including chilling and baking times, and make an ideal dessert for lemon lovers looking for a fresh, homemade sweet. The homemade lemon curd is silky and smooth, perfectly complementing the soft cookie base.

Ingredients

Scale

For the Lemon Thumbprint Cookies

113 g (8 tbsp) unsalted butter, room temperature
110 g powdered sugar
Zest of 1/2 a large lemon
1/2 tsp vanilla extract
1 large egg (approximately 50 g), room temperature
1/2 tsp salt
1/2 tsp baking powder
175 g all-purpose flour

For the Lemon Curd

2 large eggs
1 large egg yolk
100 g granulated sugar
77 ml (1/3 cup) fresh strained lemon juice
2 tbsp unsalted butter

Instructions

Prepare the cookie dough: In a stand mixer with a paddle attachment, combine the room temperature butter, powdered sugar, and lemon zest. Mix on low speed until smooth and creamy.
Add wet ingredients: With the mixer running on low, add the vanilla extract. Gently whisk the egg in a separate bowl with a fork, then slowly add it to the mixer until fully combined and smooth.
Incorporate dry ingredients: In a separate bowl, stir together the salt, baking powder, and flour. Add these dry ingredients to the wet mixture in three additions on low speed. Mix after each addition until there are no remaining dry streaks, stopping before overmixing.
Form cookie balls and indent: Using a 1 tablespoon scoop, portion dough onto a lined sheet tray. Roll each ball between your hands to create smooth, round balls. Using the back of a floured teaspoon or melon baller, press a deep indent into the center of each cookie ball.
Chill dough: Cover the tray with the cookies and refrigerate for 1 to 2 hours to firm up the dough.
Preheat oven and bake: Preheat your oven to 350°F (177°C). Place chilled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart (fits approximately 15 cookies per half sheet pan). Bake for 8-10 minutes until the edges just begin to color.
Re-indent cookies: Immediately after removing from the oven, if the indentations have puffed up, use the back of a clean teaspoon or melon baller (dipped in flour) to press the centers down again while still warm.
Cool cookies: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Make the lemon curd: In a medium heat-safe bowl, whisk together 2 large eggs, 1 large egg yolk, granulated sugar, and fresh lemon juice until combined. Place this bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously for about 10 minutes until the mixture thickens and lightens in color.
Finish lemon curd: Remove the bowl from heat and whisk in the butter until melted and fully incorporated. Strain the lemon curd through a fine mesh sieve into another heat-safe bowl to remove any cooked egg bits.
Chill lemon curd: Cover the surface of the curd with plastic wrap touching it directly to prevent a skin. Refrigerate for 30 minutes until cooled and thickened.
Fill cookies: Transfer the cooled lemon curd to a piping bag and pipe it into the indentations of the cooled cookies.
Set filling: Optionally dust the cookies lightly with powdered sugar. Store the filled cookies in a covered container and chill for at least one hour to let the curd set.
Storage: Keep cookies refrigerated for up to one week or freeze them for up to one month.

Notes

This is a Baker Street Society original recipe.
Chilling the cookie dough before baking is essential to prevent spreading and to maintain the indentation for the lemon curd.
Using freshly strained lemon juice ensures the curd has a bright, fresh flavor without any bitterness.
Storing unfilled cookies separately at room temperature is possible for up to a week, but filled cookies should be refrigerated.
Re-indenting the cookies right after baking helps keep a deep well for the curd filling.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Cookies
Method: Baking
Cuisine: American

Keywords: lemon curd cookies, thumbprint cookies, lemon cookies, homemade lemon curd, citrus desserts, soft cookies, bake lemon curd, lemon dessert