Lemon Curd Thumbprint Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

lemon curd

🥗Healthier: Greek yogurt with lemon juice

💰Cheaper: store-bought lemon filling

Greek yogurt adds creaminess with fewer calories, while store-bought options can be more affordable.

Combine the dry ingredients: 2 and 1/4 cups flour, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 2 teaspoons cornstarch in a bowl and mix well.

Set the dry ingredients aside.

In a large bowl, beat 3/4 cup of softened butter with 1 cup of sugar on high speed for 3 to 4 minutes until light and fluffy.

Add 1 room temperature egg, 1/2 teaspoon lemon extract, 2 teaspoons lemon zest, and 2 tablespoons fresh lemon juice to the butter mixture and mix well, scraping down the sides of the bowl.

Fold the dry ingredients into the wet ingredients, being careful not to over mix the dough to avoid dense cookies.

Chill the dough for 30 minutes to 1 hour.

Scoop tablespoonfuls of dough, roll them in granulated sugar, then in icing sugar.

Place the dough balls onto a lined baking sheet.

Use your thumb or the back of a spoon to make deep indents into the dough balls.

Fill the indents with lemon curd, or use jam or Nutella if preferred.

Bake the cookies at 170°C for around 8 to 9 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens