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Fruity Thumbprint Cookies with Lemon or Lime Curd Recipe

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4 from 54 reviews

These Fruity Thumbprint Cookies feature a tender buttery base filled with tangy homemade citrus curd, dusted with vibrant freeze-dried fruit powder for a colorful, delicious treat perfect for any occasion.

Ingredients

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For the Cookies

  • 6 tbsp butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 2/3 cup freeze dried fruit ()

For the Curd

  • 1 egg
  • 1/3 cup granulated sugar
  • 1 tsp cornstarch
  • 1/4 cup lemon or lime juice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • zest of 4 limes ((if making lime curd))
  • 2 tbsp butter
  • green food coloring ((optional if making lime curd))

Instructions

  1. For the curd: In a small bowl, whisk egg, sugar, cornstarch, salt, and zest (for lime curd) together until combined, then whisk in the citrus juice and vanilla.
  2. Melt butter: In a small saucepan, melt butter on low-medium heat.
  3. Cook curd mixture: Pour the lemon mixture into the saucepan and whisk over medium-low heat for about 5-10 minutes, until the mixture is thickened and bubbling slightly. Curd should coat the back of a spoon when it’s ready.
  4. Add coloring: Optional: if making lime curd, add a drop of green food coloring to enhance the green color.
  5. Strain and chill: Strain the curd through a fine mesh sieve into a jar or bowl. Cover and chill for 2 hours or overnight.
  6. Store curd: Store any excess curd in a sealed container in the fridge for 1-2 weeks.
  7. Prepare for cookies: Prepare a baking sheet with parchment paper.
  8. Cream butter and sugar: In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together until fluffy. Add in the egg and vanilla extract, mixing until fully combined.
  9. Grind fruit: Add freeze dried fruit to a blender or food processor and grind into a fine powder. If needed, use a mortar and pestle (or a rolling pin) to grind down any large chunks left.
  10. Mix dry ingredients: Mix the flour, salt, and fruit powder together in a separate bowl, then combine with wet ingredients and mix well to form a dough.
  11. Shape cookies: Use a cookie scoop to portion the dough, roll into 12 smooth balls, and arrange them on the baking sheet. Gently press your thumb, knuckle, or the back of a spoon on top of each dough ball to make a circular indent.
  12. Chill dough: Chill the sheet of cookies for at least 30 minutes (or overnight).
  13. Bake cookies: Preheat the oven to 350ºF and bake cookies for 12 minutes, scooting after baking if needed. Let the cookies cool completely before adding your jams or curds to each one!

Notes

  • Optional: Add green food coloring if making lime curd to enhance color.
  • Grind freeze-dried fruit finely for better texture integration.
  • Chill cookies dough before baking for best shape and texture.
  • Store excess curd in the fridge for 1-2 weeks in a sealed container.

Find it online: https://yumfoodusa.com/fruity-thumbprint-cookies-with-lemon-or-lime-curd-recipe/