Sweet, tart, and buttery shortbread cookies are the perfect description for my Lemon Curd Thumbprint Cookies.

All-purpose flour Baking powder & Baking soda  Salt Unsalted butter  White sugar Eggs  Vanilla extract  Lemon zest Lemon curd filling

In a large bowl cream the unsalted butter and granulated sugar until light and fluffy, 2-3 minutes at medium speed. 


Add egg and vanilla extract and lemon zest, and beat until combined. Add the flour mixture 1/3 at a time, mixing until fully incorporated.


Use a small cookie scoop to form cookie dough balls.  Use the back of a measuring spoon to press a slight indent into each cookie dough ball.


Spoon a small amount of lemon curd into each cookie, roughly 1/2 teaspoon. Cookies bake for 12-15 minutes or until the edges are lightly golden.



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