I usually try not to do two similarly flavored recipes in a row but I just couldn’t help it! I had leftover lemon curd I wanted to use up and these sounded way too good not to try and y’all, I was so right about that.
Almost a year ago I posted these Thumbprint Cookies and the ones I have for you today are similar but a whole new level. First, the cookie: very similar to a traditional thumbprint cookie but add some strawberry goodness in the form of freeze dried strawberries. I got mine at my usual grocery store but I know Trader Joe’s definitely has them as well, if you have a hard time finding them. I used the whole 1.2 oz bag but you could use less, just know you won’t have as much of a strawberry flavor. Making them into a powder is so quick using a blender, nutribullet, or food processor, but you could do it by hand with a wooden spoon and bag as well, you just may end up with some larger strawberry pieces that way.
Using the dried strawberries gives the cookies such a great color and also balances out the tart lemon curd filling I used! I absolutely love the color contrast here, they’ll come out beautifully every time. You could use store bought curd or another jam, but the sweetness of the cookies might be a bit much with jam. However, you do you!
You could absolutely switch things up with any freeze dried fruit you wanted to use! I wouldn’t use a dried fruit though as those have some moisture in them and could potentially throw things off. You could do so many fun flavors, especially when you consider all the potential flavors of curd too, it sounds so fun! Let me know what flavor combinations you come up with.
These Strawberry Lemon Thumbprint Cookies are the perfect summer dessert! The sweet strawberry cookies complement the tart lemon curd perfectly and are sure to be a hit. It doesn't hurt that they come together so quickly and easily too!
for the strawberry cookies
- 200 g (scant 1 3/4 cup) flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1.2 oz freeze dried strawberries
- 170 g (1 1/2 sticks) butter, softened
- 67 g (1/3 cup) + 3-4 Tbsp sugar
- 1 egg
- 1 tsp vanilla
for the filling
- lemon curd, see recipe below
- prep: preheat the oven to 350*
- make the strawberry powder: place the freeze dried strawberries in a blender or food processor. process or blend until they're a fine powder
- combine the dry ingredients: in a medium bowl, combine the flour, baking powder, salt, and strawberry powder
- cream the butter and sugar: place the softened butter and 67g of sugar in the bowl of a mixer and cream on medium high speed for several minutes until fluffy and very light in color, it should be almost white
- finish the dough: add the egg and vanilla to the butter mixture and mix to combine. finally, add the dry ingredients and mix until just combined
- shape & bake: form the dough into 1 inch balls, about 2 Tbsp of dough each. roll in the remaining sugar and place at least 1 inch apart on a baking sheet. use your thumb or a teaspoon measure to create a divot in each ball of dough. bake for 12-15 minutes
- cool: once they're out of the oven you can re-do the divot to make sure it's deep enough and let the cookies cool completely
- fill & enjoy: place 1-2 tsp of lemon curd in each cookie. enjoy!
Tart, tangy, and a beautiful yellow this lemon curd is great in a variety of desserts and treats, from a topping on a scone to part of a decadent dessert. It's quick and easy to make and keeps in the fridge for a while so mind as well make a double batch!
- 115 g (1/2 cup) freshly squeezed lemon juice, from 2-3 lemons
- zest from 2 lemons
- 100 g (1/2 cup) sugar
- pinch of salt
- 3 eggs
- 57 g (4 Tbsp) butter, in pieces
- in a medium pot, combine the sugar and lemon zest. use your fingers to massage the lemon zest into the sugar to bring out all of the flavor.
- add the lemon juice, salt, and eggs and mix to combine. add the butter and place over low heat, stirring continuously, until the butter melts and the mixture thickens. this could take up to 20 minutes but be patient!
- once the lemon curd is thick enough that when you pull a spatula across the bottom the line of where the curd comes back together is clearly visible, remove from the heat and pass through a fine mesh sieve. store in an airtight container in the fridge.