Sunshine Cookies (thumbprint cookies with lemon curd)

A lemon lover’s dream cookie. A buttery, tender cookie filled with my easy 3-minute lemon curd. An easy gluten-free flour swap too, if needed. If you love a melt-in-your-mouth cookie, this one’s for you….

Recipe:

For the cookie:



1 cup/227g unsalted butter, room temperature
1 cup/115g powdered sugar, plus a little extra for dusting
1 large egg, room temperature
1 teaspoon vanilla paste or 1/2 teaspoon almond extract
2 cups/240g all-purpose flour or 2 cups gluten-free flour blend
¼ cup/128g almond flour
1/4 teaspoon kosher salt

Beat the butter and powdered sugar in a mixer for 2 minutes. Add the egg and vanilla extract and mix to combine.
Add the flour and salt in 3 additions .
Freeze the dough for 15 minutes or refrigerate for 2 hours.
Preheat oven to 350°F/180°C
Using a tablespoon measure or ice cream scoop, scoop balls of the dough onto parchment-lined baking sheet. Using a floured teaspoon press into each ball to create a divot.
Option 1: Fill each cookie with a teaspoon of lemon curd and bake for 10-11 minutes. Cool and sprinkle with powdered sugar.
Option 2: bake the cookies first, cool and then fill with lemon curd.

Lemon Curd: Please see my Easy Lemon Curd recipe on the website.