If you’re a fan of delightful cookies that melt in your mouth and burst with citrus flavor, then you’re in for a treat! These Shortbread Thumbprint Lemon Curd Cookies are not only gorgeous but also incredibly delicious.
The buttery, crumbly texture of the shortbread pairs perfectly with the tangy lemon curd, making each bite an explosion of flavor.
Whether you’re hosting a tea party, celebrating a special occasion, or simply craving something sweet, this recipe will hit the spot.
Let’s get started!
Why This Recipe Is a Must-Try
These cookies are a crowd-pleaser.
They embody the perfect balance of sweetness and tartness that lemon lovers crave.
The shortbread is buttery and tender, and the lemon curd adds just the right amount of zing.
Plus, they’re easy to make and require simple ingredients you might already have in your kitchen.
Trust me, your friends and family will be begging you for the recipe once they take a bite!
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- ¼ teaspoon fine sea salt
- 1 cup (225 g) unsalted butter, softened
- ⅔ cup + 2 tablespoons (174 g) granulated sugar
- Zest from one lemon
- ¼ cup prepared lemon curd
- ½ teaspoon vanilla extract
How To Make Shortbread Thumbprint Lemon Curd Cookies
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C).
This ensures that your cookies bake evenly and turn out perfectly golden.
Step 2: Prepare the Cookie Dough
In a medium bowl, whisk together the all-purpose flour and fine sea salt.
Set it aside for now.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar until it’s light and fluffy.
This should take about 3 to 4 minutes.
Next, add in the lemon zest and vanilla extract, mixing well to combine.
Gradually add the flour mixture to the butter mixture, stirring until everything is just combined.
Be careful not to over mix; we want the dough to be tender!
Step 3: Shape the Cookies
Using your hands, scoop about a tablespoon of dough and roll it into a ball.
Place the dough balls on ungreased baking sheets, leaving some space between each.
Then, using your thumb (or the back of a teaspoon), make an indentation in the center of each dough ball.
This is where the lemon curd will go, so make sure the indentation is deep enough!
Step 4: Fill the Cookies
Gently fill each indentation with a small spoonful of prepared lemon curd.
Don’t overfill, as the curd will bubble a bit while baking.
Step 5: Bake
Pop the cookie trays into the preheated oven and bake for about 12 to 15 minutes, or until the edges are lightly golden.
Keep an eye on them as baking times can vary depending on your oven.
Step 6: Cool and Enjoy!
Once done, remove the cookies from the oven, and let them cool on the baking sheets for about 5 minutes.
Then, transfer them to wire racks to cool completely.
Once they’re cool, they’re ready to be enjoyed!
Expert Tips
- Make sure your butter is really softened to help create a fluffy texture.
- Let the cookies cool slightly before transferring them to avoid breaking.
- Roll the dough balls evenly to ensure even baking.
- You can make your own lemon curd if you prefer a homemade touch!
Variations and Customizations
- Try adding a little almond extract for an interesting flavor twist.
- Instead of lemon curd, you could use berry jam for a different fruit-filled thumbprint.
- Sprinkle some powdered sugar on top after they cool for a pretty finish.
- Add some chopped nuts to the dough for added texture and flavor.
How to Store Leftovers
If you have any cookies left (which is unlikely), store them in an airtight container at room temperature for up to a week.
If you want them to last longer, you can freeze them! Just make sure to place parchment paper between the layers to avoid sticking.
FAQ
Can I use a different type of curd?
Absolutely! You can experiment with different flavors of curd, such as orange or lime, to switch things up.
What should I do if my dough is too crumbly?
If your dough feels too dry or crumbly, you can add a tablespoon of milk to help bind it together.
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to three days before baking, or freeze it for up to three months.
How do I know when the cookies are done?
The cookies should have lightly golden edges, and the centers will look slightly softer.
They will continue to firm up as they cool on the baking sheets.
Conclusion
These Shortbread Thumbprint Lemon Curd Cookies are the perfect treat to impress your family and friends.
With their buttery texture and zesty filling, they are sure to be a hit at any gathering.
Plus, they’re so easy to make! So roll up your sleeves and give this delightful recipe a try.
I promise you’ll fall in love with this delightful blend of flavors and textures.
Happy baking!
