Description
Soft Italian-style butter cookies filled with bright, silky lemon curd tender, elegant, and perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- —
- Filling:
- 1/2 cup lemon curd (store-bought or homemade)
Instructions
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. Beat butter and sugar until light and creamy.
- 3. Add egg yolk, vanilla, and lemon zest; mix until combined.
- 4. Whisk flour, baking powder, and salt in a separate bowl.
- 5. Add dry mixture to the butter mixture and stir until a soft dough forms.
- 6. Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet.
- 7. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
- 8. Bake for 10–12 minutes or until edges are lightly golden.
- 9. Cool cookies slightly, then fill each indentation with lemon curd.
- 10. Let set completely before serving.
Notes
- Chill dough for 15 minutes if it feels too soft.
- Add a dusting of powdered sugar for a bakery-style finish.
- Cookies can be filled after cooling for the neatest look or baked with curd for a softer center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 7g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Italian lemon cookies, lemon curd cookies, thumbprint cookies