Description
Lemon Curd Cookies are buttery, soft thumbprint cookies filled with tangy lemon curd. Easy to make and perfect for tea time, holidays, or anytime you crave a bright and zesty treat.
Ingredients
Scale
1 cup unsalted butter
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 egg yolks
Pinch of salt
3/4 cup lemon curd
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on high speed for 3 to 4 minutes until light and fluffy.
- Add the egg yolks and vanilla extract. Continue mixing on high for another minute.
- Gradually stir in the flour mixture until a dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for one hour.
- Preheat your oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Roll the dough into approximately 36 balls (about 15 grams each) and place them evenly spaced on the baking sheet.
- Use your thumb to gently press into the center of each dough ball to form a small well.
- Bake for about 12 minutes or until the edges are lightly golden.
- Remove from the oven and transfer to a cooling rack. Fill each indentation with lemon curd while the cookies are still warm.
- Let the cookies cool completely to allow the curd to set.
- Store in an airtight container in the refrigerator for up to four days.
Notes
Chill dough to prevent spreading. Dough can be made ahead or frozen. Weigh dough balls for uniform cookies. Bake longer for a crispier texture
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Carbohydrates: 11g
- Protein: 1g