Lemon Curd Butter Cookies (Printable)
Buttery thumbprint cookies filled with tangy lemon curd, offering the perfect balance of sweet and citrusy flavors in every bite.
# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup lemon curd
→ Optional Finishing
08 - Powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream butter and sugar until light and fluffy using an electric mixer.
03 - Beat in egg yolk and vanilla extract until fully incorporated.
04 - Gradually mix in flour and salt until just combined, being careful not to overmix.
05 - Roll dough into 1-inch balls and place on prepared baking sheet, spacing 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden.
09 - Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally dust with powdered sugar before serving.
# Tips from dashanddishes:
01 -
- The tart lemon cuts through rich butter for cookies that never feel too sweet
- They look impressive but come together in under 40 minutes
02 -
- Chill the dough for 15 minutes if it feels too soft to handle
- The wells will shrink slightly during baking so make them deeper than you think
03 -
- Use a small cookie scoop for evenly sized dough balls
- Warm your lemon curd slightly for easier pouring