Description
Soft, buttery thumbprint cookies filled with bright homemade lemon curd. These Homemade Lemon Curd Thumbprint Cookies are easy to make, zesty, and perfect for spring or any sweet craving.
Ingredients
pinch of salt
1/4 cup granulated sugar
1/4 cup (4 tablespoons) unsalted butter, softened
1 large egg
1/4 teaspoon almond extract (optional)
1/4 cup additional granulated sugar for coating
1 3/4 cups all-purpose flour
about 1/3 cup lemon curd
Instructions
1. Beat softened butter and 1/4 cup sugar until pale and fluffy, scraping the bowl as needed.
2. Add egg, salt, and almond extract if using, and mix until smooth.
3. Stir in flour just until a dough forms; do not overmix.
4. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
5. Once chilled, roll small portions of dough into balls.
6. Roll each ball in the extra sugar to coat.
7. Place on a parchment-lined baking sheet.
8. Use your thumb to press a shallow well into each dough ball.
9. Spoon about 1/2 teaspoon lemon curd into each well, warming the curd slightly if needed.
10. Bake at 350°F until edges are lightly golden, then cool on the sheet briefly before moving to a rack to cool fully.
Notes
Use a thick lemon curd to prevent sogginess.
Chilling the dough improves handling and helps cookies keep their shape.
Warming lemon curd slightly can make it easier to fill the wells.
Cookies firm up as they cool; slightly soft centers will set after baking.
- Prep Time: 15–30 minutes
- Cook Time: 10–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~85
- Sugar: 11g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 18mg