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Lemon Curd Easy Thumbprint Cookie Recipe
Cuisine
cookie
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
36
cookies
Ingredients
1
cup
unsalted butter
softened
3/4
cup
white sugar
3
large egg yolks
1 1/2
teaspoon
vanilla
1/2
teaspoon
baking powder
1/4
teaspoon
salt
2
cups
flour
1
cup
lemon curd
store bought or homemade
Homemade recipe here: https://www.throughherlookingglass.com/easy-classic-lemon-curd/
Instructions
In a medium size bowl, with an electric stand or hand mixer, cream butter.
Add white sugar until combined.
Mix in egg yolks and vanilla until combined.
Set aside.
In a small mixing bowl, combine salt, baking powder and flour.
Add flour mixture to creamed mixture, mixing until just combined.
Cover dough tightly and chill for one hour.
Preheat oven to 375°.
Line cookie sheet with parchment paper.
Use small cookie scoop to get even dough portions.
Roll cookies into balls and place 2" apart on baking sheet.
Use your thumb, a 1/2 teaspoon measure, a cork stopper or even a tube of chapstick to make even indentations into the middle of each dough ball.
Bake for 8 minutes and check.
(When they are barely beginning to brown on the edges, they are done!)
Remove from the oven.
While still hot, make the indentations again with your instrument of choice.
(The thumb does not work so well on hot cookies!)
Place cookies on a rack to cool.
When completely cool, use a piping bag to fill cookies with lemon curd. Or use a spoon.
Use store bought or homemade lemon curd.
Homemade recipe here: https://www.throughherlookingglass.com/easy-classic-lemon-curd/
Serve immediately and refrigerate leftovers in an airtight container.
Notes
These are a great cookie to freeze ahead. Make the cookie shells, then freeze in an airtight container. Just before serving, fill with lemon curd.