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Lemon Curd Thumbprint Cookies

Teresa Ambra
Lemon Curd Thumbprint Cookies are absolutely mouthwatering. These cookies are made with Lemon Curd and glazed with a thick vanilla & powdered sugar icing. They're terrific for holiday parties and Christmas Cookie Exchanges. These drool-worthy cookies will have you swooning!
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 1 hour 55 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 181 kcal

Ingredients
  

COOKIES:

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 2 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/4 tsp. sea salt
  • 1/2 cup Dickinson's Lemon Curd

VANILLA GLAZE:

  • 1 1/2 cups powdered sugar
  • 2 tbsp. 2% milk (or as needed to make of spreading consistency)
  • 1 1/2 tsp. vanilla extract

Instructions
 

COOKIES:

  • Soften butter.
  • Add sugar, vanilla and salt and mix with an electric mixer until well mixed.
  • Add in flour and mix with a wooden spoon until well combined.
  • Mixture will be dry and crumbly.
  • Refrigerate dough at least one hour.
  • Roll dough into balls and place on greased cookie sheets. (See notes below).
  • Use your thumb or forefinger to make an indentation in the center of each cookie.
  • Spoon about 1/8 to 1/4 teaspoon of lemon curd into each indentation.
  • Bake at 350° for about 15-20 minutes or until done.
  • Rotate pans half way through cooking time.
  • After cookies cool completely, glaze with powdered sugar icing.

VANILLA GLAZE:

  • Combine the glaze ingredients in a small bowl and whisk until smooth.
  • Place cookies on cooling racks.
  • Spoon glaze into a Zip-Lock bag.
  • Cut off a tiny corner and pipe icing to glaze cookies.
  • Drizzle glaze over cooled cookies.
  • Allow icing to set before serving.

Notes

NOTE: You cannot skip the step to chill the dough before rolling into balls and baking, or cookies will not hold their shape while baking.
NOTE: It takes about 50 crunches swapping from hand to hand to get the dough worked so that all the ingredients cling together. I crunch with one hand, then put the dough into the other and continue to alternate hands every crunch until the dough becomes pliable. I try to make the balls about the size of golf balls.
NOTE: If you make an indentation in the dough and the cookie starts to crumble, just rework it in your hands another 15-20 times until the dough is more pliable. Then redo the indentation so you can add the jam.
NOTE: This is not a recipe for anyone with carpal tunnel syndrome or weak hands. You will need really strong fingers and hands to work the dough so that it adheres together and can take the shape of a ball.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 181kcalCarbohydrates: 26gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 24mgPotassium: 3mgSugar: 17gVitamin A: 250IUCalcium: 2mg
Keyword cookie, dessert, lemon
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