This lemon curd thumbprint cookies recipe delivers a perfect blend of sweetness and citrus in every bite. Homemade treats with a quick prep and baking time.
In a mixing bowl, beat the sugar and butter until creamy. Add egg and mix until well combined. Add salt and almond flavoring (optional) and mix with a spatula.
Sift in the flour. Mix with a spatula for a minute or so. With your hands, form a dough. It will feel soft at the beginning but will come together while kneading. Form a ball, flatten it and wrap in a plastic wrap. Refrigerate for 30 minutes.
Take the chilled dough, tear a small piece and roll it into a ball (no larger than a cherry). Cover with sugar and place on a baking sheet lined with baking parchment paper. Repeat until you have used all the dough. With your thumb (see note 5), make a dent in each ball. Fill it with lemon curd – you can either pipe it or spoon it.
Bake in a preheated oven at 350° Fahrenheit/180° Celsius for 10 minutes or until the bottoms of the cookies are golden brown.
When done, let them cool down completely before serving.
Notes
If your granulated sugar has very large crystals, try using superfine sugar/caster sugar. This is sugar with small crystals, almost like salt. It is not powder/confectioner’s sugar. In the UK it is called caster sugar.
All-purpose flour (US) = Plain flour (UK).
You will need about 20 teaspoons of lemon curd. It can also be substituted with the jam of your choice.
You should get 20-21 cookies out of this recipe.
The back of a dessert spoon can be also used.
Course: Dessert
Cuisine: Swedish
Keyword: Lemon curd cookies, Lemon thumbprint cookies, Thumbprint Cookies Recipe
Nutrition Facts
Lemon Curd Thumbprint Cookies
Amount per Serving
Calories
117
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
25
mg
1
%
Potassium
16
mg
0
%
Carbohydrates
15
g
5
%
Fiber
0.3
g
1
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
153
IU
3
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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