This delicious thumbprint cookie recipe is made with homemade passion fruit curd in a shortbread cookie dough. Perfect for dessert and tea. Yummy!
Passion Fruit Thumbprint Cookie Recipe
You know when sometimes you’re craving something sweet but not too sweet? This delicious Passion Fruit Thumbprint Cookie recipe is the answer.
The cookie is sweet while the center is soft, smooth and tangy. It’s a different taste that will wow your friends and family.
Growing up in Venezuela, passion fruit is a commonly used fruit. Just like mangoes. There are 10000 of recipes that span from savory chicken to tangy cakes.
For this Passion Fruit Thumbprint Cookie recipe, I used my basic shortbread cookie dough and combined it with homemade passion fruit curd. It’s easy to make and you can use the curd leftovers on toast, biscuits and even on turkey sandwiches. Yum!
Making these cookies is easy and fun. My daughters shaped the cookie dough into little balls and then with the back of a wooden spoon, made the indentations. They also filled them with the curd before I baked them.
So it’s easy to say that this Passion Fruit Thumbprint Cookie recipe is perfect to make with kids. Mine are used to this tangy flavor, if your kids are into citrus, then they’re going to love these too.
Although passion fruit is no easily found in the US, there are a few latin brands that sell it in liquid form in the frozen department of your grocery store. Just make sure they’re it’s completely natural and that there’s no sugar added.
This Passion Fruit Thumbprint Cookie Recipe can also be easily customizable. Instead of a “thumbprint” version, you can bake them flat and then sandwich the curd in between 2 cookies.
I hope you can try this delicious Passion Fruit Thumbprint Cookie Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Passion Fruit Thumbprint Cookie
Ingredients
For Cookies
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter 2 sticks
- 1/4 cup plus 2 Tablespoons of powdered sugar
- 1 teaspoon pure vanilla extract
For Passion Fruit Curd
- 3/4 cup passion fruit pulp
- 6 tablespoons sugar
- 1 egg yolk
- 3 tablespoons cornstarch
- 1 tablespoon water
Instructions
- For Passion Fruit Curd
- Heat the passion fruit and sugar on a pot over medium heat
- In a small bowl, combine the cornstarch and the water. If the mixture looks to stiff, add a bit more of water
- Pour the cornstarch mixture into the passion fruit curd and mix using a wooden spoon.
- Meanwhile, place the egg yolks in a bowl and whisk a bit
- When the passion fruit mixture starts boiling and thickening, remove from the heat and gently pour 2-3 tablespoons over the yolks. Mix the yolks vigorously while you pour the hot liquid to prevent the yolks from cooking.
- Place the yolk mixture into the remaining passion fruit curd and mix
- Cover with plastic wrap and place in the fridge to completely cool
- For Cookies
- Preheat oven to 350 degrees Fahrenheit
- Line a cookie sheet with parchment paper
- Throw all the ingredients together in the bowl of a mixer and mix until combined
- Make 1 tablespoon size balls and place them separately on the lined cookie sheet
- With the back of a spoon or your thumb, make a deep indentation in the middle of the cookie being careful not to cut through the bottom
- Spoon cooled curd in the middle
- Bake for 10-12 minutes
- Remove from oven
- Let the cookies cool completely on a rack
- Enjoy!
Your passion fruit curd was right on, but your cookie recipe is off… the wet to dry ratios are not right. I had to add more butter and an egg to get the cookies to ball. Also you need to add a step of mixing wet ingredients and dry ingredients separately, then combining. Hoping they turn out ok. 🙂
Hi Claudia! I’m sorry you didn’t like my cookie recipe. There was a Typo in the butter-flour ratio ratio. I corrected it.
Thanks for stopping by
The recipe does work perfectly…if you use one cup of butter, which is the ratio similar to the other shortbread recipes on your site. Only 1/2 cup is listed here. Otherwise great recipe, though! 🙂
Thanks for the feedback Christine! I’ll re-check if it’s a typo in the butter -flour ratio.
Just checked my notes and you’re absolutely right. I apologize for the typo.. Recipe has been updated. Happy Holidays
Even with the edited recipe this was a TOTAL fail. I ended up with basically a bowl of flour. Is the problem you need to cream the butter and icing sugar first? I added more and more butter, an egg and some passion fruit pulp just to get it close to a dough.
You need some patience when beating the dough. If you’re using a stand mixer it comes together, a handheld mixer takes a bit more time and it starts by creating crumbs, similar to this video I made of another shortbread cookie: https://www.youtube.com/watch?v=zGvt6Q6PRk4
Have you ever frozen the cookies after baking them? If so, how does it work out?
I haven’t…. I am sure the cookie would be fine, the curd is the only thing that I’m not sure it will maintain its texture
Would the curd spoil? What is the longest we should keep these cookies out?
5-7 days
This looks so good! What a great combination of flavors!
thank you!
Are you sure it only takes one egg for the curd? The description says egg yolks not yolk…
Yes Angie since it’s a small batch – for a larger batch I use this recipe: https://livingsweetmoments.com/best-ever-citrus-curd-choose-your-favorite/