No-Butter Lemon Curd Thumbprint Cookies
Yo gals and dudes and peeps and folks and friends: These no-butter lemon curd thumbprint cookies are my spirit animal not that that makes any sense but that’s how I feel please validate these feelings grazie.
But seriously. It’s like all my favorite things, in one cookie.
A tender, soft, buttery, crumbly, melt-in-your-mouth sugar cookie. But without any actual butter. (I’ll explain later.)
A rich, tangy, sweet, fresh, bright, velvety, tart lemon curd filling.
In two-bites-sized, adorable, perfect thumbprint cookie form.
I mean. Can I get an amen?
So. I’ve posted a jam thumbprint cookie recipe on the blog in the past. Those cookies. They’re amazing.
Except, I don’t actually like jam. But the cookie that surrounds the jam is so good that I still make that recipe ALL THE TIME and eat around the jam (I literally feel the judgement, stop).
But today I get the best of both worlds. Because I get that same cookie dough, that irresistible sugar cookie dough, but with a LEMON CURD filling instead of jam!! And unlike jam, I can enthusiastically consume (homemade) lemon curd by the spoonful.
Let’s get back to that no-butter bit. These lemon curd thumbprint cookies are totally dairy-free.
The cookie utilizes oil as its fat. And still somehow manages to taste so rich and be so tender and melt-in-your-mouth and everything a sugar cookie should be.
But better, actually. Because 1- no butter means no machines and no creaming and one bowl and a quick stirring and 2- instead of granulated sugar, confectioners sugar is used, and the powdered sugar makes the thumbprint cookies that much more crumbly and soft and enticing.
As for the lemon curd. Again. No butter. To make the curd creamy and velvety and smooth and rich, I reached for coconut oil.
Now. You can substitute butter for the coconut oil, if you want that buttery flavor flave. But if you want to keep these cookies dairy-free, coconut oil is the way to go. Also. Just use refined coconut oil if you don’t want any coconut flavor in your lemon curd.
Obviously, we’re making homemade lemon curd for these thumbprint cookies.
If you’ve never made lemon curd before, allow me to inform you that it is quite easy and takes all of fifteen minutes from start to finish.
Eggs, egg yolks, lemon zest and juice, sugar, cornstarch, salt, and coconut oil comprise this lemon curd. The ingredients get whisked together over a double boiler until the mixture thickens up slightly into a creamy, tangy curd.
This lemon curd is smooth, it’s rich, it’s velvety, and it’s packed with bright, tart, citrusy lemon flavor balanced out with the perfect amount of sweetness.
All this being said. If you’re feeling particularly peckish for lemon curd thumbprint cookies but un-particularly peckish about making your own lemon curd, a jar of store-bought lemon curd will do in a pinch.
Tender, crumbly, slightly sweetened, melt-in-your-mouth, no-butter, quick, easy, addictive sugar cookies. Filled with a homemade, creamy, rich, velvety, tart lemon curd.
No-butter lemon curd thumbprint cookies — you stoke my spirit.
No-Butter Lemon Curd Thumbprint Cookies
Yield: about 30 smaller cookies
3/4 cup oil (canola, vegetable)
3/4 cup confectioners sugar
1 egg
2 teaspoons vanilla extract
1 3/4-2 cups packed flour
1 teaspoon baking powder
1/4 teaspoon salt
About 6 oz. lemon curd
Lemon Curd:
2 large eggs + 1 large egg yolk
Zest and juice of 1 1/2 lemons
1/2 cup granulated sugar
1 teaspoon cornstarch
Pinch of salt
1/4 cup coconut oil* (can sub butter)
1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. Lemon Curd: Whisk together the eggs, yolk, and lemon juice and zest in a large metal bowl (or any heat-safe bowl). Stir together the sugar, cornstarch, and salt and add into egg mixture, whisking to combine.
3. Place the metal bowl over a simmering pot of water, creating a double boiler. Whisk/stir mixture frequently over a medium flame until it thickens (about 6-10 minutes).
4. Remove bowl from heat and stir in coconut oil right away until it melts and is fully incorporated. Strain the mixture to remove any lemon pits or clumps. Set aside while preparing cookies.
5. Cookie Dough: In a large bowl, whisk together the oil and confectioners sugar until smooth. Add in egg and vanilla extract and whisk until smooth again.
6. Pour 1 3/4 cups flour, baking powder, and salt over the wet ingredients and stir everything together until just combined. If dough is loose or wettish, add up to 1/4 cup more flour.
7. Round small pieces of dough between palms and space out onto baking sheets. Indent the center of each cookie with your thumb. Drop lemon curd into the indented centers with a spoon. (Store extra lemon curd in an airtight container in your fridge to eat with errrrything.)
8. Bake cookies for 9-11 minutes, until bottoms are just golden. Let cookies cool and firm up a bit on baking sheets before moving them.
*Note: use refined coconut oil if you don’t want any coconut flavor in your curd.
