Easy Lemon Curd Cookies
This is a simple thumbprint cookie that combines buttery shortbread with homemade lemon curd. They're perfect for when you want something that tastes fancy but doesn't require a ton of work.
Ingredients
Ingredients (~18 cookies)
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp cornstarch
- 1/4 tsp kosher salt
- 1/2 tsp lemon zest about half a lemon
- 1/3 cup granulated sugar + 2 Tbsp for rolling
- 1/2 cup unsalted butter softened
- 1 egg yolk room temperature
- 1/2 tsp vanilla extract
- 3 Tbsp Meyer lemon curd or store-bought
Instructions
- Whisk together 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon cornstarch, and 1/4 teaspoon kosher salt in a small bowl.
- Place 2 tablespoons granulated sugar in a shallow bowl for rolling and set aside.
- Line a sheet pan with parchment paper.
- Rub together 1/3 cup granulated sugar and 1/2 teaspoon lemon zest in a large bowl with your hands for 1 to 2 minutes until fragrant.
- Add 1/2 cup softened unsalted butter to the lemon sugar and beat with a hand mixer for 3 to 4 minutes until pale and fluffy.
- Mix in 1 egg yolk and 1/2 teaspoon vanilla extract.
- Add the flour mixture to the butter mixture and beat until combined, then use a spatula to mix just until smooth.
- Portion dough into 18 balls using a tablespoon or small cookie scoop.
- Roll each ball smooth, then roll in the reserved granulated sugar.
- Place balls 2 inches apart on the prepared sheet pan.
- Press an indent into the center of each cookie with the bottom of a teaspoon.
- Freeze for 30 minutes.
- Preheat oven to 350F.
- Fill each indent with 1/2 teaspoon of the 3 tablespoons Meyer lemon curd.
- Bake for 11 to 12 minutes until bottoms are light golden brown and filling is set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container in the fridge for up to 5 days.
Did you make this recipe?Let me know how you liked it below!