Lemon Thumbprint Cookies with Lemon Curd

Lemon Thumbprint Cookies with Lemon Curd are soft, buttery cookies filled with bright, tangy lemon curd that melts in your mouth. These bite-sized treats are perfect for springtime gatherings, afternoon tea, or whenever I’m craving something sweet and citrusy. The contrast between the rich cookie base and the zingy lemon curd is what makes them truly unforgettable.

Why You’ll Love This Recipe

I love how these cookies look as good as they taste. They’re easy to shape, bake quickly, and that little pool of glossy lemon curd in the center is always a showstopper. The buttery shortbread-style dough has just the right amount of sweetness to balance the tart lemon filling, making each bite a refreshing burst of flavor. Whether I’m baking for a party or just treating myself, these cookies never last long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• Unsalted butter, softened
• Granulated sugar
• Egg yolk
• Vanilla extract
• All-purpose flour
• Salt
• Lemon zest

For the filling:

• Lemon curd (store-bought or homemade)

Optional for garnish:

• Powdered sugar (for dusting)
• Extra lemon zest

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, I cream together the butter and sugar until light and fluffy.
3. I add the egg yolk, vanilla, and lemon zest, mixing until well combined.
4. I gradually add the flour and salt, mixing just until the dough comes together.
5. I scoop small portions of dough (about 1 tablespoon each), roll them into balls, and place them on the baking sheet about 2 inches apart.
6. Using my thumb or the back of a spoon, I press a small indent into the center of each cookie.
7. I bake the cookies for about 10–12 minutes, just until the edges are lightly golden.
8. I remove the cookies from the oven and gently press the indents again if they’ve puffed up. I let them cool for a few minutes.
9. Once slightly cooled, I fill each cookie with a small spoonful of lemon curd.
10. I let them cool completely, then optionally dust with powdered sugar or add a little extra zest on top.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 30 minutes

Variations

Sometimes I swap the lemon curd for raspberry jam or blueberry preserves for a fruity twist. For a richer cookie, I add a tablespoon of cream cheese to the dough. I’ve also made these with gluten-free flour and they turn out just as tender. And if I’m feeling fancy, I drizzle a little white chocolate over the top once they’re cooled.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If I know I won’t be serving them right away, I wait to add the lemon curd until just before serving for the freshest texture. These cookies also freeze well (unfilled or filled) — I just thaw them at room temperature before serving.

FAQs

Can I use store-bought lemon curd?

Yes, I often use a good-quality store-bought lemon curd when I’m short on time. It works perfectly and still tastes amazing.

How do I keep the thumbprints from closing while baking?

If the centers puff up during baking, I gently press the indent back down with the back of a spoon right after taking them out of the oven.

Can I make the dough ahead of time?

Yes, I prepare the dough in advance and refrigerate it for up to 2 days. I just let it sit at room temperature for a few minutes before shaping.

Are these cookies sweet or tart?

They’re lightly sweet from the cookie and pleasantly tart from the lemon curd. It’s a perfect balance that keeps them from being too rich or too sugary.

Can I freeze these cookies?

Yes, I freeze the baked cookies (with or without lemon curd) in an airtight container. When ready to eat, I thaw them at room temperature — they taste just as fresh.

Conclusion

Lemon Thumbprint Cookies with Lemon Curd are one of my favorite citrus treats — simple to make, bursting with bright flavor, and always a hit with friends and family. The buttery cookie base and zingy curd create a perfect bite that’s both refreshing and indulgent. Whether I serve them at a gathering or keep a stash for myself, they never fail to bring a little sunshine to the day.

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