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Lemon Curd Thumbprint Cookies Recipe

Buttery shortbread thumbprint cookies filled with bright, tangy lemon curd — an elegant, easy treat for tea time and holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24
Calories: 165
Ingredients Equipment Method

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup prepared lemon curd store-bought or homemade

Equipment

  • Electric hand mixer or stand mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Baking trays
  • Parchment paper
  • Small spoon or piping bag
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  3. Add the egg yolk and vanilla extract to the butter mixture, beating until fully incorporated.
  4. Gradually mix in the flour and salt on low speed until a soft dough forms; do not overwork the dough or the cookies will become tough.
  5. Roll the dough into 1-inch balls and place them on the prepared baking trays, spacing them 2 inches apart.
  6. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball.
  7. Bake for 12 to 14 minutes, or until the edges are just barely golden; if the indentations have puffed up, use the back of a spoon to gently press them down again while they are still warm.
  8. Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Once the cookies are cool, spoon or pipe approximately 1/2 teaspoon of lemon curd into the center of each cookie.