Lemon Curd Thumbprint Cookies
Deliciously thick, soft, and chewy lemon-infused cookies that are bursting with flavour, coated in icing sugar for a beautiful crinkled effect, and filled with a homemade lemon curd!
Servings: 20 cookies
Calories: 149kcal
Ingredients
For the Cookies
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup (150g) caster/granulated sugar
- 3 ½ tablespoons (50ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- Zest of 1 lemon
- Homemade Lemon Curd halve the recipe or save the rest for another recipe
For the Coating
- 1 cup (125g) icing/powdered sugar
Instructions
- Prepare my Homemade Lemon Curd through to step 7, or make it the night before and keep it in the fridge.
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the egg and sugar. Add the oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.
- Add the dry ingredients and fold in until combined.
- Using a small cookie scoop, scoop out the dough and roll into balls.
- Roll each dough ball into the icing sugar and place onto the prepared baking tray.
- TIP: I like to roll mine in icing sugar 2 - 3 times to ensure they are thoroughly coated. Once I've placed the dough balls on the baking tray after the first roll, I'll go in and roll them in icing sugar again.
- Bake for 12 minutes.
- Remove from the oven and immediately make indentations in the centre of each cookie using the back of a 1 tablespoon measuring spoon.
- Fill each cookie with lemon curd.
- Allow the cookies to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Storage for cookies: Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.
Make ahead: Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).
When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in the icing sugar, and bake as instructed.
Storage for lemon curd: Lemon curd will keep for up to a week in the fridge. For longer storage, you can freeze the curd for up to 3 – 6 months. Thaw overnight in the fridge.
Nutrition Information does not include the separate Lemon Curd recipe.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 19mg | Fiber: 0g | Sugar: 14g