The Best Lemon Curd Thumbprint Cookies

If you love buttery, melt-in-your-mouth cookies with a burst of bright citrus flavor, these Lemon Curd Thumbprint Cookies are the perfect treat. These delicate, buttery shortbread cookies are filled with tangy, homemade or store-bought lemon curd, creating the ultimate balance of sweet and tart flavors. Whether you’re making them for a holiday, tea party, or a simple afternoon indulgence, these cookies are elegant, easy to make, and absolutely delicious.

Each bite delivers the rich, buttery goodness of a classic thumbprint cookie with a refreshing pop of citrus from the smooth lemon curd. They’re light, slightly crisp on the outside, and soft on the inside, making them irresistible for lemon lovers!

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Small spoon or thumb for indenting cookies

Ingredients Overview

• Butter: Creates a tender, melt-in-your-mouth texture.
• Sugar: Adds sweetness and slight crispness.
• Egg Yolks: Help bind the dough and add richness.
• Lemon Curd: The star filling that brings the perfect tangy sweetness.

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

For the Filling

• 1/2 cup lemon curd (store-bought or homemade)

Optional Garnish

• Powdered sugar (for dusting)
• Lemon zest (for extra citrus flavor)

Directions

Step 1: Prepare the Cookie Dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar using a mixer until light and fluffy.
3. Add egg yolks and vanilla extract, mixing until fully incorporated.
4. Gradually add flour and salt, mixing on low speed until a soft dough forms.

Step 2: Shape the Cookies

1. Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
2. Using your thumb or the back of a spoon, gently press an indentation into the center of each cookie.

Step 3: Bake the Cookies

1. Bake for 10-12 minutes, or until the edges are lightly golden.
2. If the indentations puff up during baking, gently press them again while the cookies are still warm.

Step 4: Fill with Lemon Curd

1. Let cookies cool for 5 minutes, then spoon 1/2 teaspoon lemon curd into each indentation.
2. Allow cookies to cool completely before serving.

Step 5: Serve & Enjoy

1. Optional: Dust with powdered sugar or garnish with lemon zest.
2. Store in an airtight container and enjoy!

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes

Nutrition (per cookie, ~24 cookies)

• Calories: ~140
• Fat: ~8g
• Carbohydrates: ~15g
• Sugar: ~6g

Expert Tips

• For Extra Crispness: Chill the dough for 30 minutes before baking.
• Homemade Lemon Curd: If using homemade lemon curd, let it cool completely before filling cookies.
• For a Softer Cookie: Bake for the lower end of the time range (10 minutes).

FAQs

Can I make these ahead of time?
Yes! Store cookies at room temperature for 3 days or refrigerate for 1 week.

Can I freeze thumbprint cookies?
Yes! Freeze unfilled cookies for up to 2 months, then fill them after thawing.

What’s the best way to store them?
Keep in an airtight container in the fridge to keep the lemon curd fresh.

Storing & Freezing

• Storing: Keep in the fridge for up to 1 week.
• Freezing: Freeze unfilled cookies for 2 months and add lemon curd before serving.

Substitutions & Variations

• Dairy-Free: Use vegan butter.
• Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
• Berry Twist: Fill with raspberry or strawberry jam instead of lemon curd.

The Best Lemon Curd Thumbprint Cookies

If you love **buttery, melt-in-your-mouth cookies** with a burst of bright citrus flavor, these **Lemon Curd Thumbprint Cookies** are the perfect treat.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• #### **For the Cookies**
• - 1 cup 2 sticks unsalted butter, softened
• - 2/3 cup granulated sugar
• - 2 egg yolks
• - 1 teaspoon vanilla extract
• - 2 1/4 cups all-purpose flour
• - 1/2 teaspoon salt
• #### **For the Filling**
• - 1/2 cup lemon curd store-bought or homemade
• #### **Optional Garnish**
• - Powdered sugar for dusting
• - Lemon zest for extra citrus flavor

Equipment

• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Baking sheet
• Parchment paper
• - Small spoon or thumb for indenting cookies

Method

 

1. #### **Step 1: Prepare the Cookie Dough**
2. Preheat oven to **350°F (175°C)**. Line a baking sheet with **parchment paper**.
3. In a large bowl, cream together **butter and sugar** using a mixer until light and fluffy.
4. Add **egg yolks and vanilla extract**, mixing until fully incorporated.
5. Gradually add **flour and salt**, mixing on low speed until a soft dough forms.
6. #### **Step 2: Shape the Cookies**
7. Roll dough into **1-inch balls** and place them **2 inches apart** on the prepared baking sheet.
8. Using your **thumb or the back of a spoon**, gently press an indentation into the center of each cookie.
9. #### **Step 3: Bake the Cookies**
10. Bake for **10-12 minutes**, or until the edges are lightly golden.
11. If the indentations puff up during baking, gently press them again while the cookies are still warm.
12. #### **Step 4: Fill with Lemon Curd**
13. Let cookies cool for **5 minutes**, then spoon **1/2 teaspoon lemon curd** into each indentation.
14. Allow cookies to cool completely before serving.
15. #### **Step 5: Serve & Enjoy**
16. Optional: Dust with **powdered sugar** or garnish with **lemon zest**.
17. Store in an airtight container and enjoy!