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Almond Lemon Curd Thumbprint Cookies

Almond Lemon Curd Thumbprint Cookies for a Sunshine Treat

These Almond Lemon Curd Thumbprint Cookies are buttery, melt-in-your-mouth treats filled with zesty lemon curd, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter softened
  • 1 cup Granulated Sugar or coconut sugar for lower glycemic index
  • 1 large Egg or 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 1 tsp Almond Extract or vanilla extract as an alternative
  • 3 cups All-Purpose Flour or 1:1 gluten-free flour blend
For the Filling
  • 1 cup Lemon Curd store-bought or homemade

Equipment

  • Mixing Bowl
  • baking sheet
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Dough: Beat 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Incorporate 1 egg, a pinch of salt, and 1 tsp of almond extract. Gradually add 3 cups of all-purpose flour until dough is soft and slightly sticky.
  2. Chill Dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  3. Form Cookies: Preheat oven to 350°F. Roll dough into 1-inch balls, coat in granulated sugar, place on baking sheet, and create an indentation in the center.
  4. Fill & Bake: Spoon lemon curd into each indentation, bake for 10-12 minutes until edges are set and lightly golden.
  5. Cool Cookies: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 50mgSugar: 10gVitamin A: 2IUIron: 2mg

Notes

Ensure your butter is softened for the right cookie texture. Chilling the dough helps prevent spreading during baking. Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.

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