Lemon Curd Thumbprint Cookies

$To make Lemon Curd Thumbprint Cookies, you will need the following ingredients: - 1 cup unsalted butter, softened to room temperature - ½ cup granulated sugar - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - ¼ teaspoon fine sea salt - ½ cup lemon curd (you can use store-bought or homemade) - Zest of 1 fresh lemon - 1 large egg yolk - ¼ cup powdered sugar (for dusting on top) Each of these ingredients plays a key role in the flavor and texture of the cookies. The unsalted butter gives a rich taste. Granulated sugar adds sweetness, while vanilla extract brings warmth to each bite. All-purpose flour forms the cookie base, and fine sea salt enhances all the flavors. Lemon curd is the star of the show. It provides a bright and tangy filling that contrasts beautifully with the sweet cookie. Fresh lemon zest adds a burst of citrus aroma. The egg yolk helps bind the dough, making it tender. Lastly, powdered sugar gives a lovely touch when dusted on top. These ingredients come together to create a delightful treat that is sure to impress! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This is crucial for even baking. While the oven heats, line a baking sheet with parchment paper. This helps the cookies slide off easily after baking. Next, take 1 cup of softened unsalted butter and ½ cup of granulated sugar. In a large mixing bowl, beat them together. Use a hand mixer or a stand mixer. Mix until the mixture is light, fluffy, and pale, about 3-4 minutes. Now, add 1 teaspoon of pure vanilla extract and 1 large egg yolk. Mix until everything is well combined. This step adds flavor and richness to your cookies. In a separate bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of fine sea salt. Gradually add this dry mix to the wet ingredients. Mix until just combined. Be careful not to overwork the dough, or the cookies may turn out tough. Add the zest of 1 fresh lemon into the dough. Fold it in gently. This will bring a bright, fresh flavor to your cookies. The zest makes a big difference! Using a tablespoon or cookie scoop, take portions of dough and roll them into balls. Place each ball on the baking sheet. Make sure to space them about 2 inches apart. This allows room for spreading. With your thumb or the back of a rounded measuring teaspoon, press down in the center of each cookie. This creates a small indentation, known as a thumbprint. Now, carefully spoon a small amount of lemon curd into each thumbprint. Avoid overfilling to prevent bubbling. Put the baking sheet in your preheated oven. Bake the cookies for 12-15 minutes. Watch them closely. They should have light golden edges but soft centers. After baking, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, dust the tops with ¼ cup of powdered sugar. This adds a sweet touch and makes them look lovely. To get the right texture for your Lemon Curd Thumbprint Cookies, start with softened butter. Room temperature butter mixes well with sugar to create a light and fluffy dough. This airiness helps the cookies rise nicely. Mix until it looks pale and fluffy. Mix the dry and wet ingredients until just combined. If you mix too much, the cookies get tough. Use a gentle folding motion to combine the dough. This keeps the cookies tender and soft. When filling the cookies, use about a teaspoon of lemon curd. This amount helps it stay in the thumbprint without spilling over. Make sure the curd is smooth and not too thick. This will help it spread evenly while baking. After baking, let the cookies cool on the pan for a few minutes. This helps them set. Then, transfer them to a wire rack. Cooling on a rack lets air circulate, keeping the cookies fresh. Dust with powdered sugar once they are cool for a lovely finish. Pro Tips Chill the Dough: For extra tender cookies, chill the dough for about 30 minutes before shaping. This helps the cookies maintain their shape while baking. Use Fresh Lemon Zest: Always use fresh lemon zest for the best flavor. The oils in the zest contribute to a more vibrant taste in your cookies. Mind the Filling: When adding lemon curd, avoid overfilling the thumbprints to prevent spilling over during baking, which can make a mess. Store Properly: Store any leftover cookies in an airtight container at room temperature for up to a week to keep them fresh and delicious. {{image_4}} You can swap some ingredients for a twist. Substitute unsalted butter with coconut oil for a dairy-free option. Use light brown sugar instead of granulated sugar for a deeper flavor. If you want a gluten-free version, try almond flour or a gluten-free blend. Add fun flavors to your cookies! Mix in some chopped nuts, like walnuts or almonds, for crunch. You can also fold in dried fruits, such as cranberries or blueberries, for a fruity burst. For a zingier taste, add a bit of lime zest along with the lemon zest. Making your cookies look pretty is fun! You can drizzle melted white chocolate over the tops for a sweet touch. Use colorful sprinkles to make them festive. Arrange them on a platter with edible flowers for an elegant display. Fresh mint leaves can add color and freshness to your setup. To keep your Lemon Curd Thumbprint Cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep the cookies at room temperature for the best taste and texture. Avoid placing them in direct sunlight or heat. You can freeze these cookies to enjoy later. To freeze, first let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date. Lemon Curd Thumbprint Cookies last about one week at room temperature. If stored well in the fridge, they can last up to two weeks. In the freezer, they can stay fresh for up to three months. For best flavor, enjoy them sooner rather than later! Yes, you can use homemade lemon curd. It adds a personal touch. Homemade curd often has a fresh taste. If you have time, I recommend making it yourself. Just follow a simple recipe to ensure you get the right flavor. To make these cookies gluten-free, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This helps mimic the texture of regular flour. You can also use almond flour, but it may change the cookie's texture slightly. If you need a substitute for unsalted butter, you can use coconut oil. It should be solid but soft. You can also try margarine or a vegan butter alternative. Each will change the flavor slightly, but they work well. To boost lemon flavor, add more lemon zest to the dough. You can also increase the lemon curd in the thumbprint. If you like a tart taste, consider adding a bit of lemon juice. This will brighten the cookies even more. We explored how to create delicious lemon curd cookies from start to finish. You learned about key ingredients, step-by-step instructions, tips, and variations. Each part plays a role in making your cookies flavorful and fun. Remember, these cookies are easy to customize and store well. Enjoy baking and experimenting with different flavors! By trying new things, you can create a treat everyone loves. Get started, and let your baking adventure unfold!$

Delightful cookies filled with tangy lemon curd, perfect for any occasion.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
0.5 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
0.25 teaspoon fine sea salt
0.5 cup lemon curd
1 unit zest of fresh lemon
1 large egg yolk
0.25 cup powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light, fluffy, and pale in color, about 3-4 minutes.
Incorporate the vanilla extract and the egg yolk into the creamed mixture. Mix thoroughly until well combined.
In a separate bowl, whisk together the all-purpose flour and fine sea salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
Carefully fold in the zest of the lemon into the dough.
Using a tablespoon or a cookie scoop, take portions of dough and roll them into balls. Place each ball on the prepared baking sheet, spaced about 2 inches apart.
With your thumb or the back of a rounded measuring teaspoon, gently press down in the center of each cookie to create a small indentation.
Carefully spoon a small amount of lemon curd into each indentation, taking care not to overfill.
Place the baking sheet in the preheated oven and bake for 12-15 minutes until the edges are light golden and the centers remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust the tops with powdered sugar.

Notes

For an appealing display, arrange the cookies on a decorative platter with fresh mint leaves.

Keyword cookies, lemon curd, thumbprint