Lemon Curd Thumbprint Cookies
Sugar cookies filled with tart lemon curd.
Servings: 16 cookies
Ingredients
Lemon Curd
- 2 eggs
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) unsalted butter room temperature
- ½ cup lemon juice about 2-3 large lemons
- zest of 2 lemons
Sugar Cookie Dough
- ½ cup (115 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- 1 egg
- 1 tsp (4 g) vanilla extract
- ¼ tsp (~1 g) salt
- 1 tsp baking powder
- 1 ¾ cups (230 g) all-purpose flour
Powdered Sugar Icing
- 1 cup (100 g) powdered sugar
- 1-2 tbsp (15-30 g) whole milk
Instructions
Lemon Curd
- In a small-sized saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until well combined.
- Heat the lemon mixture over medium heat until it begins to bubble and thicken, about 6-8 minutes. Whisk consistently.
- Whisk in the butter until well combined.
- Remove the lemon curd from the heat and pour it through a fine mesh sieve.
- Press a piece of plastic wrap into the top of the lemon curd and chill until set, about 4 hours.
Sugar Cookie Dough
- In a large bowl, cream together the butter and sugar until well combined.
- Stir in the egg, vanilla extract, salt, and baking powder.
- Add the flour and mix until a thick dough forms.
- Scoop and roll the dough into balls, approximately 2 tbsp each. Place them onto a lined baking sheet and slightly flatten the tops.
- Using your thumb or the back of a 1 tbsp measure, make an indent into each dough ball. Fill each indent with lemon curd, making sure not to overfill.
- Bake at 350°F for 10 minutes, or until the cookies are lightly golden around the edges and set in the center.
- Allow them to cool fully before icing.
Powdered Sugar Icing
- In a small mixing bowl, combine the powdered sugar and milk to form a thick icing. Use less milk for thicker icing; for thinner icing, use more milk.
- Drizzle the icing over the cooled cookies. Enjoy!