Here’s a bright, bakery-style recipe for Limoncello Curd Thumbprint Cookies—buttery, tender, and filled with a silky lemon kick 🍋
🍋 Limoncello Curd Thumbprint Cookies
Makes
About 24 cookies
Ingredients
Limoncello Lemon Curd
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3 large egg yolks
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½ cup (100 g) sugar
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Zest of 2 lemons
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¼ cup (60 ml) fresh lemon juice
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3 tbsp limoncello
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4 tbsp (55 g) unsalted butter, cubed
Thumbprint Cookies
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1 cup (225 g) unsalted butter, softened
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⅔ cup (135 g) sugar
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1 large egg yolk
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1 tsp vanilla extract
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2¼ cups (280 g) all-purpose flour
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¼ tsp salt
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Optional: powdered sugar for dusting
Instructions
1️⃣ Make the Limoncello Curd
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Whisk egg yolks, sugar, lemon zest, lemon juice, and limoncello in a heatproof bowl.
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Set over gently simmering water (double boiler).
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Cook, whisking constantly, until thick enough to coat a spoon (about 7–10 minutes).
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Remove from heat; whisk in butter until smooth.
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Strain if desired. Cover with plastic wrap touching the surface. Chill completely.
2️⃣ Make the Cookies
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Cream butter and sugar until light and fluffy.
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Beat in egg yolk and vanilla.
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Mix in flour and salt just until combined.
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Chill dough for 30 minutes.
3️⃣ Shape & Bake
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Roll dough into 1-inch balls and place 2 inches apart.
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Use your thumb or a spoon to make an indentation.
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Bake 10–12 minutes, until edges are just golden.
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Re-press centers gently while warm if needed.
4️⃣ Fill & Finish
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Cool cookies completely.
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Spoon or pipe chilled limoncello curd into centers.
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Dust lightly with powdered sugar if desired.
Tips for Best Results
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Chill curd fully so it holds its shape.
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For extra lemon punch, brush baked cookies lightly with limoncello before filling.
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Store refrigerated up to 4 days (bring to room temp before serving).
If you’d like, I can also provide:
• a shortbread version
• a gluten-free adaptation
• or a make-ahead party timeline
Just tell me 🍋