Lemon Curd Thumbprint Cookies
These easy lemon thumbprint cookies start with a sugar cookie mix and are filled with smooth, tangy lemon curd. They’re soft, buttery, and perfect for spring or summer baking.
Servings: 25
Ingredients
- 17.5 ounce sugar cookie mix , I used Betty Crocker
- 1/2 cup unsalted butter , softened to room temperature
- 1 egg , room temperature
- 3 Tablespoons all-purpose flour
- 2 teaspoons lemon zest
- 2 Tablespoons sparkling sugar , or coarse sugar
- 1/2 cup lemon curd
Optional: Lemon glaze
Instructions
- Prep. Preheat oven to 375°F and line two baking sheets with parchment paper.
- In a medium bowl, combine cookie mix, softened butter, egg, flour and lemon zest. Mix together until a soft dough forms.
- Place sparkling sugar in a shallow bowl. Using a 1 Tablespoon cookie scoop, shape into balls then dip the top of each cookie into sugar. Place cookie balls sugar side up and 2 inches apart on prepared parchment lined baking sheets.
- Bake 7-9 minutes or until edges are set (mine took 8 minutes). Cool for 1-2 minutes then make a small indentation in the center of each cookie. I used the back of a wooden spoon. Remove cookies from baking sheet to wire cooling rack and cool completely.
- Once the cookies are cool, fill the indentation with lemon curd using about 1/2 teaspoon for each cookie. Add glaze if desired.
Notes
Lemon glaze: Sift 1 cup confectioners' sugar into a medium bowl. Gradually add 2 tablespoons fresh lemon juice. Adjust to desired consistency with more sugar or lemon juice. Drizzle over cookies with a spoon.
Store cookies covered in the refrigerator for about a week or flash freeze then store in a freezer safe container for 2-3 months.