These Lemon Curd Cookies are irresistibly delicious - homemade lemon curd is nestled inside a buttery shortbread thumbprint, baked then topped with a delicious lemon glaze. A bright and cherry cookie perfect to enjoy all year round.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone baking mats and set aside.
In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream butter and sugar until light and fluffy. You may need to pause, scrape down the sides and continue beating.
Add vanilla & beat until combined.
Add flour and sea salt and beat on medium-high speed until the dough forms large “crumbs” and pinches together easily (this could take up to 90 seconds).
Measure out 1 Tablespoon portions of dough and roll into balls.
Place the dough balls on the prepared cookie sheet.
Press either your thumb or a 1 tsp measuring spoon into the center of each dough ball to form a well.
Fill each well of the cookies with about 1 tsp of lemon curd– don’t let it overflow the well.
Bake for 15 minutes or until the cookies look set and the bottoms are golden brown (I sometimes check the bottom by lifting up a cookie gently with a metal spatula).
Let them cool on the baking sheet for 15 minutes before removing to a wire rack to cool completely.
Once cooled, make the glaze by whisking together the glaze ingredients in a medium bowl.
Then, drizzle the glaze over the cookies. I prefer to use a piping bag for this so it’s neat.
Let the glaze harden at room temperature for 1-2 hours, orin the refrigerator for about 30 minutes.
Video
Notes
Ingredient Substitution Notes
Salted butter. Unsalted butter works well. If you use it, increase the sea salt from ¼ to ½ teaspoon.
Granulated sugar. organic cane sugar can be used in place of regular white sugar.
Pure vanilla extract. vanilla bean paste is a good substitute.
All-purpose flour. for a gluten-free cookie, use an all-purpose, gluten-free baking flour.
Lemon glaze.the only substitute in the glaze that I'd recommend would be half and half or heavy cream in place of whole milk, if desired.
Store/freezeStore in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.