Name: Lemon Curd Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup lemon curd (store-bought or homemade); Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

Lemon Curd Thumbprint Cookies are a ray of sunshine on any dessert table, perfectly blending melt-in-your-mouth shortbread with a bold pop of tangy lemon curd. These pretty, bite-sized treats are simple to make but never fail to impress, whether lined up on a holiday platter or tucked into a surprise afternoon treat. If you love cookies with layers of texture and bright citrus flavor, you’re going to fall hard for these Lemon Curd Thumbprint Cookies.

Lemon Curd Thumbprint Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe serves a special purpose, working together to create cookies that are delicately tender, buttery, and bursting with citrus. It’s a wonderfully short list, but don’t be tempted to skip anything—every element counts for the perfect Lemon Curd Thumbprint Cookies.

Unsalted butter (1 cup, softened): The backbone of the cookies, lending rich flavor and a melt-away texture—be sure it’s soft for easy creaming.
Granulated sugar (2/3 cup): Sweetens the dough and helps the cookies bake up golden around the edges.
Egg yolk (1 large): Adds richness and helps bind the dough for a tender crumb.
Vanilla extract (1 teaspoon): Rounds out the flavor with a touch of warmth and depth.
All-purpose flour (2 cups): The sturdy base of the cookies—measure carefully for the best texture.
Salt (1/4 teaspoon): Just enough to balance and enhance all the sweet, rich and tart flavors.
Lemon curd (1/2 cup, store-bought or homemade): The star ingredient, delivering an irresistible burst of citrus in every bite.
Powdered sugar (for dusting, optional): Adds a lovely snowy finish for extra visual appeal and sweetness.

How to Make Lemon Curd Thumbprint Cookies

Step 1: Prep Your Baking Sheets and Preheat the Oven

Begin by preheating your oven to 350°F (180°C) and lining two baking trays with parchment paper. This step makes cleanup a breeze and helps prevent your cookies from sticking, ensuring those gorgeous Lemon Curd Thumbprint Cookies keep their perfect shape and tender bottoms.

Step 2: Cream the Butter and Sugar

Using a large mixing bowl and a hand mixer (or stand mixer if you’ve got one), cream together the softened butter and granulated sugar. Beat until the mixture is light, fluffy, and pale—this step is essential for getting that delicate crumb and rich butter flavor in every cookie.

Step 3: Add Egg Yolk and Vanilla

Add in your egg yolk and vanilla extract, blending until the mixture is thoroughly combined and creamy. The yolk gives these Lemon Curd Thumbprint Cookies a silkier, richer texture while the vanilla adds a beautiful aromatic note.

Step 4: Mix in the Dry Ingredients

Gradually add the all-purpose flour and salt, mixing just until a soft, slightly crumbly dough forms. Take care to avoid overmixing—once the flour disappears, you’re ready for the next step. If your dough feels a bit soft, pop it into the fridge for 15 to 20 minutes to firm up for easier shaping.

Step 5: Shape and Indent the Cookies

Scoop tablespoon-sized portions of dough and roll them gently into balls. Arrange on your prepared trays, leaving a bit of room for spreading. Use your thumb or the back of a rounded spoon to press a deep but gentle indentation into the center of each cookie, which will hold that dreamy lemon curd filling.

Step 6: Fill with Lemon Curd

Spoon about 1/2 teaspoon of lemon curd into each indentation. This step is where the magic happens—the lemon’s brightness infuses the buttery cookie base, making every bite sing. Don’t worry if the curd spreads a little; it will settle beautifully during baking.

Step 7: Bake to Perfection

Bake your Lemon Curd Thumbprint Cookies for 12–14 minutes, or until the edges are just turning golden and the centers are set. Keep an eye on them toward the end—the perfect cookie has a pale, delicate top with a toasty edge. Let them cool on the tray for five minutes to firm up before moving to a wire rack to cool completely.

Step 8: Dust with Powdered Sugar

Once your cookies are completely cool, use a fine sieve to dust the tops lightly with powdered sugar if desired. This adds a touch of sweetness and a snow-kissed finish that makes your Lemon Curd Thumbprint Cookies truly irresistible.

How to Serve Lemon Curd Thumbprint Cookies

Garnishes

A light dusting of powdered sugar is classic, but you can jazz up these cookies with a touch of lemon zest for extra color and zing. If serving for a party, a tiny edible flower or curl of candied lemon peel perched in the center adds a show-stopping finish to your Lemon Curd Thumbprint Cookies.

Side Dishes

These cookies pair beautifully with simple sides like a pot of Earl Grey tea, a cold glass of lemonade, or a dish of fresh berries. Their sweet-tart flavor anchors a dessert buffet—try serving alongside meringues or a bowl of whipped cream for a citrus-themed treat table.

Creative Ways to Present

Stack cookies in a clear jar tied with a ribbon for a thoughtful homemade gift, or arrange them in neat rows on a scalloped platter for afternoon tea. For a modern twist, try making mini Lemon Curd Thumbprint Cookies and serving them atop lemon mousse or as part of a build-your-own cookie board.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Lemon Curd Thumbprint Cookies in an airtight container at room temperature for up to three days. Layer parchment paper between each cookie to keep them looking as perfect as when you first baked them. The lemon curd keeps the centers moist and the edges tender.

Freezing

You can freeze the baked cookies for up to one month. Place them in a single layer on a tray until firm, then transfer to a freezer bag or container. Alternatively, shape and indent the dough balls, freeze unbaked, and fill with lemon curd just before baking for fresh-from-the-oven Lemon Curd Thumbprint Cookies anytime.

Reheating

Thaw frozen cookies at room temperature for 30–60 minutes. If you’d like to refresh them, a brief 3–5 minutes in a 300°F oven will restore their delicate texture and amplify the citrus aroma.

FAQs

Can I make these cookies with homemade lemon curd?

Absolutely! Homemade lemon curd adds an unbeatable fresh flavor and brightness to your Lemon Curd Thumbprint Cookies. Just be sure it’s well-chilled and thick enough to stay nestled in the cookies during baking.

What if I don’t have unsalted butter?

You can use salted butter in a pinch, but omit the added salt in the recipe to avoid overly salty cookies. The buttery richness is key, so stick with real butter for the best texture and taste.

Can I use a different citrus curd?

Of course! These cookies are just as delicious with orange, lime, or even passion fruit curd. It’s a wonderful way to vary the flavor while keeping the irresistible texture of classic Lemon Curd Thumbprint Cookies.

How do I prevent the cookies from spreading too much?

If your kitchen is warm, chilling the dough for 15–20 minutes before shaping will help the cookies hold their shape. Also, avoid overworking the dough, which can make cookies spread more than you’d like.

How long will Lemon Curd Thumbprint Cookies stay fresh?

Stored properly in an airtight container, these cookies are best enjoyed within 3–4 days. The lemon curd keeps them moist, but after a few days, the texture may soften a bit—still delicious, especially with a cup of tea.

Final Thoughts

If you’re looking for a sweet treat that’s easy to prepare but tastes like a special occasion, you can never go wrong with Lemon Curd Thumbprint Cookies. Their bright flavor and buttery crumb make them a hit with everyone who tries them—so don’t be surprised when friends and family ask for your recipe after the first bite. Give this recipe a try, and prepare to fall in love!

Lemon Curd Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: Emma
Total Time: 29 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicate and buttery thumbprint cookies filled with tangy lemon curd, these Lemon Curd Thumbprint Cookies are a delightful treat perfect for any occasion.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Filling:

1/2 cup lemon curd (store-bought or homemade)
Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add egg yolk and vanilla: Add the egg yolk and vanilla extract, and mix until combined.
Combine flour and salt: Gradually add the flour and salt, mixing just until the dough comes together.
Shape the dough: Roll tablespoon-sized portions of dough into balls and place them on the prepared trays, spacing them evenly.
Add filling: Use your thumb or the back of a spoon to press a small indentation into the center of each ball. Fill each indent with about 1/2 teaspoon of lemon curd.
Bake: Bake for 12–14 minutes, or until the edges are lightly golden.
Cool and serve: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.