Lemon Curd Cookies Recipe
Are you ready to indulge in a burst of citrusy flavor wrapped in a soft and chewy cookie? Look no further than these delightful Lemon Curd Cookies! Perfectly balanced between sweet and tangy, these thumbprint cookies are a must-try for any dessert lover. Whether you’re hosting a springtime gathering, craving a summery treat, or simply want to brighten up your day, these cookies are sure to hit the spot.
Why Lemon Curd Cookies?
Lemon Curd Cookies are an irresistible combination of buttery shortbread and zesty lemon curd. They offer a unique twist on traditional thumbprint cookies, making them stand out on any dessert table. Plus, they’re incredibly versatile – suitable for casual snacking, elegant tea parties, or as a special treat for your loved ones.
Recipe Overview
- Preparation Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 32 minutes
- Servings: 36 cookies
- Calories per Serving: 100 kcal
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 egg yolks
- Pinch of salt
- 3/4 cup lemon curd
Instructions
- Prepare the Dough: Combine flour and salt. In a mixing bowl, cream butter and sugar until fluffy. Add egg yolks and vanilla, then mix in the flour until well combined. Form the dough into a ball, wrap it in plastic wrap, and chill for an hour.
- Shape and Bake: Preheat oven to 350°F (180°C). Line a baking tray with parchment paper. Divide chilled dough into 36 balls and place them on the tray. Make an indentation in each ball with your thumb. Bake for 12 minutes until golden brown.
- Fill with Lemon Curd: While cookies are still warm, fill each indentation with lemon curd. Allow cookies to cool completely before serving.
Recipe Notes
- Chill the Dough: Chilling the dough is crucial for preventing excessive spreading during baking and achieving the perfect thumbprint shape.
- Weighing Cookie Dough: For uniform cookies, weigh out dough balls before shaping them.
- Bake Time: Keep an eye on the cookies as baking times may vary depending on your oven. Aim for a golden brown color for optimal flavor and texture.
Storage and Serving Suggestions
- Storage: Store Lemon Curd Cookies in an airtight container between layers of parchment paper. They can be refrigerated for up to four days.
- Pairing: These cookies pair wonderfully with a cup of hot tea or coffee, allowing the citrusy flavors to complement the beverage.
FAQs
Can I Freeze the Dough? Yes, the cookie dough can be made in advance and frozen for future use. Thaw in the refrigerator before baking.
Can I Use Other Fruit Curds? Absolutely! Feel free to experiment with different fruit curds such as raspberry, passion fruit, or orange for unique flavor variations.
How Do I Prevent Cookies from Spreading Too Much? Ensure the dough is thoroughly chilled before baking and avoid overcrowding the baking tray to prevent excessive spreading.
Share the Joy of Lemon Curd Cookies!
Spread the joy of these delightful Lemon Curd Cookies with your friends and family. Whether you’re baking them for a special occasion or simply craving a delicious treat, these cookies are guaranteed to brighten up any moment. Don’t forget to share the recipe and subscribe to our blog for more culinary inspiration!
Lemon Curd Cookies
Equipment
- Mixing bowls
- Baking sheet
- Cooling rack
- Measuring cups and spoons
- Plastic wrap
- Oven
- Spoon or cookie scoop
- Thumb or teaspoon
- Airtight container
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 egg yolks
- Pinch of salt
- 3/4 cup lemon curd
Instructions
- Prepare the Dough: Combine flour and salt. In a mixing bowl, cream butter and sugar until fluffy. Add egg yolks and vanilla, then mix in the flour until well combined. Form the dough into a ball, wrap it in plastic wrap, and chill for an hour.
- Shape and Bake: Preheat oven to 350°F (180°C). Line a baking tray with parchment paper. Divide chilled dough into 36 balls and place them on the tray. Make an indentation in each ball with your thumb. Bake for 12 minutes until golden brown.
- Fill with Lemon Curd: While cookies are still warm, fill each indentation with lemon curd. Allow cookies to cool completely before serving.
Notes
Weighing Cookie Dough: For uniform cookies, weigh out dough balls before shaping them.
Bake Time: Keep an eye on the cookies as baking times may vary depending on your oven. Aim for a golden brown color for optimal flavor and texture.