Lemon Curd Cookies Thumbprint Urban Farmie

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💭 Why you’ll love this recipe

Perfect balance of tart and sweet. Some cookies can be very sweet, but not these ones! The base of these lemon curd cookies is lightly flavored with vanilla, and has the perfect melt-in-your-mouth texture without being too sweet. The lemon curd is the hero of these cookies, offering a hit of sweet lemony flavor.Great way to use up leftover lemon curd. You can make this with both store bought or tangy homemade lemon curd. So, if you’re wondering what to do with that half used lemon curd jar, this is going to become your go-to recipe! Ready in 30 minutes. You really can’t beat a cookie that’s ready in such a short amount of time. These lemon curd thumbprint cookies will be done before you can say “cookie!” (oh, and if you like no-stress cookies that are done in under 30 minutes, check out my no chill chocolate chip cookies!)

📋 Ingredients and notes

You’ll need butter (preferably salted), superfine sugar, an egg, vanilla extract, all purpose flour and lemon curd to make this recipe.

Notes and Variations

Salted vs. unsalted butter: I used salted butter (at room temperature) to make these lemon curd cookies. However, you can also use unsalted butter! If you want a bit more depth of flavor while using unsalted butter, add half a teaspoon of salt when adding the flour.Superfine sugar vs. regular granulated sugar: You can use regular white granulated sugar in place of superfine sugar in this recipe. However, I’ve found that the cookies usually end up much more grainy. Powdered sugar is also not the same as superfine sugar, and won’t integrate with the dough as well. Instead, I suggest blending granulated sugar to make superfine sugar. Vanilla extract vs. vanilla essence: Use vanilla extract rather than vanilla essence for a deeper vanilla flavor.Homemade vs. store bought lemon curd: You can use either homemade or store-bought lemon curd in this recipe. If you buy lemon curd, I highly recommend this brand - it’s my favorite!

📖 How to make amazing lemon curd cookies!

These lemon curd cookies are incredibly easy to make, are ready in just 30 minutes, and requires just three simple steps: prepare the cookie dough, make the thumbprints and bake the base, and fill with lemon curd.

Preheat the oven to 350°F (180°C). Place softened butter and superfine sugar in a large mixing bowl. Use a stand mixer (with paddle attachment), hand mixer, or a whisk to cream butter and sugar together until pale and creamy. Using an electric mixer typically results in a better consistency for this recipe. Add an egg and vanilla extract to the same bowl. Beat until well combined. Add all purpose flour to the bowl and beat on a low to medium speed until a dough forms. Do not over-mix, but make sure to scrape sides of the bowl. P.S., you can add some lemon zest into the dough for additional lemon flavor. Take a heaped tablespoon of dough and roll into small balls, placing the balls on a large baking sheet with parchment paper (or a non-stick baking sheet). Gently press the cookie balls to flatten slightly.

Typically, the indents in the cookies are made by gently pressing your thumb into the center of each cookie (hence the name ‘thumbprint cookie’!) But I’ve found that using the back of a teaspoon-sized measuring spoon produces a more consistent thumbprint. So I have used the back of a spoon in my recipe. Place the baking sheet in the oven and bake the cookies for 10 minutes, or until just starting to turn golden. Don’t overbake! However, since you’re making indents before baking the cookies, they might sometimes lose their shape slightly as they are baked. In this case, gently press the measuring spoon into the cookies as soon as they come out of the oven again to make the indent deeper. Alternatively, you can chill the cookie dough after the indents are made.

Immediately after removing from the oven, fill the indents with a small amount of tart lemon curd. I typically use half a teaspoon of lemon curd per cookie. Allow cookies to sit on the cookie sheet or transfer to a wire rack until cooled completely. Enjoy the luscious lemon curd centers and buttery shortbread cookies while they’re still warm!

🍴 Serving and storage suggestions

Store baked lemon curd cookies in an airtight container in the fridge. When stored this way, it can last for 3 to 4 days (though I’ve literally never had this last more then a day in my house!) If you wish to freeze these cookies, portion them, and then store them in a single layer in a freezer-safe bag. This way, they’ll last for up to 2 months. Storing in a single layer will prevent the tangy lemon curd in each cookie from sticking to each other (and everything else).

What else can be made with lemon curd?

If there’s one thing we can all agree on, it’s that lemon curd is amazing. It’s tart, sweet, and silky smooth all at the same time. So, it’s perfect for everything from desserts to breakfast. To mix it up a bit, and make something else with leftover lemon curd, I have included some ideas to get lemon lovers started. However, make sure to check out my post on 30 easy and unique lemon curd recipes! If you like this recipe, check out my other cookie recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐