Lemon Curd Thumbprint Cookies

Introduction

I recently had the pleasure of baking Lemon Curd Thumbprint Cookies for a family gathering, and the response was nothing short of delightful. The tangy lemon curd paired with the soft, slightly chewy cookies created the perfect balance of flavors. Each bite felt like a burst of sunshine, making them a crowd favorite. The lemon zest in the cookies enhances the freshness of the curd, and the powdered sugar coating adds just the right amount of sweetness. They were such a hit that I decided to share this recipe with you, hoping you’ll love them as much as my family did!

Why You’ll Love Lemon Curd Thumbprint Cookies

These Lemon Curd Thumbprint Cookies are perfect for any occasion, from tea parties to holiday celebrations. Their zesty lemon flavor, combined with a smooth and silky curd, creates a taste experience that’s both refreshing and indulgent. Here’s why you’ll love this recipe:

• Fresh and Zesty Flavor: The lemon zest and lemon curd create a bright, tangy flavor that’s sure to awaken your taste buds.
• Soft, Chewy Texture: These cookies have a wonderful chewy texture, balanced by the smooth and creamy lemon curd that fills the thumbprint indentation.
• Simple Ingredients: With easy-to-find ingredients, you can whip up these cookies anytime you want a sweet, citrusy treat.
• Beautiful Presentation: The cookies are visually appealing, with their powdered sugar coating and vibrant yellow lemon curd center. They’re perfect for sharing!
• Versatile: They’re suitable for many occasions, whether you’re hosting a gathering, looking for a special treat, or simply indulging in a homemade dessert.

Ingredients (Makes 14 Cookies)

For the Lemon Curd: 1/2 cup granulated sugar
4 large egg yolks, room temperature
1/4 cup lemon juice
2 teaspoons lemon zest
3 tablespoons salted butter, sliced, room temperature

For the Cookies: 1 5/8 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/3 teaspoon baking soda
3/4 teaspoon lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
3 tablespoons vegetable oil
2 1/2 tablespoons lemon juice
1/4 teaspoon vanilla extract

For the Coating: 1/2 cup powdered sugar

Instructions

Step 1: Prepare the Lemon Curd
In a small glass bowl, combine sugar, egg yolks, and lemon juice. Whisk until smooth. Place the bowl over a pot of simmering water (double boiler method). Stir continually with a wooden spoon or rubber spatula for about 10 minutes or until the curd thickens. Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps. Stir in butter and lemon zest until the butter is fully incorporated. Set aside to cool.

Step 2: Make the Cookie Dough
Preheat your oven to 350℉ (177℃) and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and lemon zest. In a medium bowl, combine the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract. Whisk well to combine. Pour the wet ingredients over the dry ingredients and stir until fully combined. You should have a smooth, slightly sticky dough.

Step 3: Shape and Coat the Cookies
Use a medium cookie scoop (about 1 1/2 tablespoons) to portion out the dough and roll each portion into a ball. Roll the balls in powdered sugar to coat them, then place them 2 inches apart on the prepared baking sheets. Bake for 12 minutes or until the cookies are set but still soft on top. Don’t overbake for a soft, chewy texture.

Step 4: Bake and Fill
Once baked, remove the cookies from the oven and immediately use the back of a rounded 1 1/2 teaspoon measuring spoon to create an indentation in the center of each cookie. Fill each indentation with about 1 1/2 teaspoons of the prepared lemon curd. Allow the cookies to cool completely on a wire rack. The curd will set as the cookies cool.

Nutrition Facts (per cookie)
Serving Size: 1 cookie
Calories: ~180 kcal
Sugar: 18 g
Sodium: 70 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 45 mg

Preparation Time
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

How to Serve

These cookies are perfect for any occasion, and here are a few serving suggestions:

• Tea Parties: Serve them with a cup of Earl Grey or green tea for a delightful afternoon treat.
• Dessert Platter: Add these cookies to a dessert platter alongside other baked goods like scones, cupcakes, or fruit tarts.
• Gift Giving: Package these cookies in a cute jar or box for a thoughtful homemade gift.
• Snack: Enjoy them as an afternoon snack with a cold glass of lemonade or your favorite iced tea.
• Holiday Gatherings: These lemony treats are perfect for spring and summer celebrations, including Easter, Mother’s Day, and 4th of July.

Additional Tips

1. Room Temperature Ingredients: Make sure the eggs and butter are at room temperature for the best results in terms of texture and flavor.
2. Use a Fine Mesh Sieve: When straining the lemon curd, a fine mesh sieve will ensure you get a smooth and silky curd without any cooked egg bits.
3. Oven Accuracy: For consistent baking results, use an oven thermometer to make sure your oven is at the correct temperature.
4. Lemon Variations: If you prefer a more intense lemon flavor, feel free to add an extra teaspoon of lemon zest or a splash more lemon juice to the cookie dough.
5. Storage: Store these cookies in an airtight container for up to 5 days. For longer storage, freeze the cookies before filling them with curd.

FAQ

1. Can I use store-bought lemon curd instead of homemade?
   Yes, store-bought lemon curd can be used for convenience. Just make sure to fill the cookies once they’ve cooled.
2. How can I prevent the cookies from spreading too much while baking?
   Ensure your dough is chilled before baking. You can refrigerate the dough for 30 minutes to prevent excess spreading.
3. Can I make these cookies ahead of time?
   Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bake them just before serving.
4. Can I use other citrus fruits for the curd?
   Absolutely! Orange, lime, or grapefruit curd would be great substitutes for the lemon curd.
5. What should I do if the lemon curd becomes lumpy?
   Simply strain it through a fine mesh sieve to remove any lumps. This will ensure a smooth curd.
6. Can I freeze these cookies?
   Yes, the cookies can be frozen before filling with curd. Just bake, cool completely, and store in an airtight container in the freezer for up to 3 months.
7. How long does the lemon curd last?
   Homemade lemon curd will last for up to 1 week in the refrigerator. Store it in an airtight container.
8. Can I make the cookies without using powdered sugar?
   The powdered sugar helps create the soft, crackly texture on the outside of the cookies, but you can skip it for a more rustic look.
9. Can I substitute a different oil for vegetable oil?
   Yes, you can use coconut oil or canola oil as substitutes for vegetable oil.
10. What is the best way to serve these cookies?
    These cookies are best served fresh, but they also store well for up to 5 days. They are ideal for gatherings and gifting.

These Lemon Curd Thumbprint Cookies are a must-try for anyone who loves the tangy and fresh taste of lemons. With the combination of the soft cookies and the smooth curd center, these treats are sure to impress! Whether you’re baking for a special occasion or just looking for a sweet snack, this recipe is sure to deliver a burst of sunshine in every bite.

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