Lemon Curd Thumbprint Cookies

Lemon zest garnished Lemon thumbprint cookies.

5 from 3 votes

These Lemon curd cookies combine the tartness of freshly-squeezed lemons with a lemon shortbread base and a smooth and creamy thumbprint of lemon curd filling.

Prep Time25

Cook Time10

cooling20

Total Time55

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 132kcal

Author: Kelly Bloom

Equipment

Ingredients

For the Lemon Shortbread Cookies

½ cup butter unsalted, room temperature
⅓ cup sugar
½ teaspoon lemon extract
¼ teaspoon vanilla extract
1 cup flour

Lemon Curd Filling

½ cup Lemon curd in the Jam & Jelly grocery aisle

Lemon Icing

1 cup powdered sugar
1 tablespoon lemon juice fresh squeezed
1 teaspoon milk
lemon zest freshly grated, Optional

Homemade Lemon Curd (Optional)

1 teaspoon lemon zest from the lemon, BEFORE squeezing it
½ cup sugar
3 egg yolks
½ cup lemon juice fresh squeezed
¼ cup butter unsalted

US Customary - Metric

Instructions

Make the Lemon Shortbread Cookies

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper or spray with non stick cooking spray. Set aside.
In a large mixing bowl, beat the butter and sugar until combined. Add the lemon and vanilla extracts and mix again.
½ cup butter, ⅓ cup sugar, ½ teaspoon lemon extract, ¼ teaspoon vanilla extract
Add the flour to the butter and sugar mixture, mixing until a shortbread cookie dough forms.
1 cup flour
Roll out 1.5" balls (about 1 tablespoon of dough) of shortbread cookie dough and place on the cookie sheet about 2" apart.
Using the palm of your hand, slightly flatten each cookie ball, then make a thumbprint indentation in the center of each slightly flattened cookie.
Fill a pastry or icing bag with the prepared lemon curd.
½ cup Lemon curd
Fill each uncooked cookie thumbprint with some of the lemon curd filling and bake in the preheated oven for 10-12 minutes, or until the shortbread is firm and barely golden.
PRO TIP: Fill about ½ teaspoon of lemon curd in each thumbprint. Don't overfill!
Remove and set baking sheet on a cooling rack for 20 minutes for the lemon curd to set up before icing.

For the Lemon Icing

While the cookies are baking in the oven, prepare the lemon icing.
Add the powdered sugar, lemon juice, and milk in a small mixing bowl. Using a spatula, blend powdered sugar, lemon juice, and milk until smooth.
1 cup powdered sugar, 1 tablespoon lemon juice, 1 teaspoon milk
Transfer the lemon icing to a new piping bag and snip the end off. When the lemon curd cookies have cooled, drizzle the icing in a thin stream over the cookies in a zig zag pattern. Let sit for 10 minutes to allow the icing to set before serving.
PRO TIP: For even more lemon flavor, zest a lemon and scatter a little lemon zest on top of these freshly iced lemon curd cookies!
lemon zest

For Homemade Lemon Curd

Put the lemon zest and sugar in medium heat proof bowl and mix. Add in the lemon juice and egg yolks and whisk to combine.
1 teaspoon lemon zest, ½ cup sugar, 3 egg yolks, ½ cup lemon juice
Create a double boiler by bringing 2 inches of water to a simmer in a small saucepan. Place the heatproof glass bowl on top and make sure it's not touching the water.
Whisk continuously and gently for a creamy texture and even cooking. Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.
¼ cup butter
You can run the hot lemon curd thru a sieve or leave as is to cool and set up. After set, refrigerate between uses.

Notes

Leave the cooling lemon curd cookies on the baking sheet to finish cooking.
Icing thumbprint cookies is easiest when you leave the cooled cookies on the baking sheet and parchment paper. Drizzle the icing, then transfer to a plate. Clean up is a breeze!
Adding a little lemon zest to the cookies or icing amps up the lemon flavor even more!

Nutrition