Lemon Poppyseed Thumbprint Cookies
Easy Shortbread Thumbprint cookies filled with lemon curd! These little bites are delicate and almost melt in your mouth - the cookies have lemon and poppyseeds and are filled with an easy lemon curd before baking.
Servings: 28 cookies
- ¾ cup (170g) unsalted butter, softened
- ⅓ cup (67g) granulated sugar
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ teaspoons poppyseeds
- 3 tablespoons Lemon Curd from scratch or homemade
- Powdered Sugar for dusting
If using homemade lemon curd, make sure it’s prepared and chilled overnight.
Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
Cream butter and sugar in a large bowl using a hand or a stand mixer. Add zest, extract, and salt. Slowly mix in flour until mixture is combined. Stir in poppyseeds.
Scoop balls of dough that are about ¾-1 tablespoon in size. Roll between your palms to create a ball. Place on cookie sheet, 2-inches apart.
Use your knuckle or thumb, or the back of a ¼ teaspoon, to press an indent in the center of each cookie. Fill each indent with ¼ teaspoon of lemon curd per cookie.
Bake, rotating pans throughout baking, for about 11-16 minutes, or until the cookie is no longer glossy and bottoms turn light golden.
Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 28mg | Potassium: 10mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg