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

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Bright, buttery, and bursting with citrusy charm, Lemon Thumbprint Cookies are a classic treat that instantly bring a smile with every bite. These sweet little gems pair a melt-in-your-mouth cookie base with rich, tangy lemon curd for the ultimate contrast in flavor and texture. Whether you’re baking for a holiday tray, spring brunch, or simply because you can’t resist homemade lemony goodness, this recipe promises irresistible cookies that impress with every zesty, delicate morsel.

Lemon Thumbprint Cookies Recipe - Recipe Image

Ingredients You’ll Need

Making Lemon Thumbprint Cookies at home is wonderfully simple, thanks to a shortlist of staple ingredients. Every item brings something special to the table, from the creamy richness of butter to the brightness of lemon curd and the sweetness of sugar. Let’s break down why you need each one!

Unsalted butter, softened: Creates a tender, melt-away texture and lets you control the saltiness of each cookie.
Granulated sugar: Adds just the right touch of sweetness and helps the cookies crisp ever so slightly around the edges.
Egg yolks: Give the dough a rich, velvety quality and enhance the golden color.
Vanilla extract: Infuses a warm, welcoming aroma that rounds out the citrus notes.
All-purpose flour: Provides structure while keeping the cookies delicate and light.
Salt: Balances the sweetness and makes the citrus pop.
Lemon curd: The star ingredient! Its zippy tartness transforms simple cookies into something truly memorable—homemade or store-bought both work beautifully.
Powdered sugar (optional): A dusting adds a lovely finish and a hint of extra sweetness.

How to Make Lemon Thumbprint Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and release easily once they’re done. Trust me, parchment paper is your secret weapon for picture-perfect Lemon Thumbprint Cookies every time!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light in color and fluffy in texture, which usually takes about 2 to 3 minutes. Perfect creaming gives your cookies a buttery, soft bite that simply melts in your mouth.

Step 3: Add Yolks and Vanilla

Next, add the egg yolks and vanilla extract to the butter-sugar mixture. Blend until everything is well combined—this step deepens the cookie’s color and gives it a subtle richness that pairs beautifully with the lemon curd.

Step 4: Incorporate Flour and Salt

Reduce mixing to low speed and gradually add the flour and salt. Mix just until the dough comes together and no streaks of flour remain. Avoid overmixing; stopping at the right moment keeps your cookies soft and tender.

Step 5: Shape and Indent

Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls using your hands. Arrange them on your prepared baking sheet, leaving about 2 inches between each cookie for spreading. Use your thumb or the back of a teaspoon to gently press an indentation in the center of every ball. This is where that luscious lemon curd will nestle!

Step 6: Fill with Lemon Curd

Spoon about 1/2 teaspoon of lemon curd into each indentation. Take care not to overfill—just enough to fill the well without spilling over as they bake. This bright, citrusy center is what makes Lemon Thumbprint Cookies so irresistible!

Step 7: Bake and Cool

Bake the cookies for 12 to 14 minutes, or until just turning golden around the edges. Cool on the baking sheet for about 5 minutes to help them set, then transfer to a wire rack. Once fully cool, dust with powdered sugar if desired for an extra-special finish.

How to Serve Lemon Thumbprint Cookies

Garnishes

A light dusting of powdered sugar on top adds a lovely snowy look and extra sweetness, while a sprinkle of finely grated lemon zest can heighten the citrus aroma. If you want to really make them sparkle, arrange a few curls of candied lemon peel beside the cookies right before serving.

Side Dishes

These cookies shine alongside a cup of herbal tea, a frothy latte, or a tall glass of cold milk. Set out a platter with fresh berries, or pair them with a selection of other fruit-filled cookies for a lemon-lovers’ afternoon snack spread.

Creative Ways to Present

Try stacking Lemon Thumbprint Cookies on a tiered cake stand for an elegant touch at brunch or a celebration. Place a few in clear cellophane bags tied with ribbon to make adorable edible gifts. For parties, arrange them on a platter in a wreath shape with mint leaves tucked among the cookies for a pop of color.

Make Ahead and Storage

Storing Leftovers

Any leftover Lemon Thumbprint Cookies can be stored in an airtight container at room temperature for up to 5 days. Keep them away from humid or overly warm spots to ensure the lemon curd centers stay fresh and the cookies maintain their delightful texture.

Freezing

Both the unbaked dough and fully baked cookies freeze well. To freeze the dough, shape the balls and make indentations, then freeze on a baking sheet before transferring to a bag or container. Add lemon curd after thawing and bake as usual. For baked cookies, freeze in single layers separated by wax paper, and let thaw at room temperature when ready to serve.

Reheating

While Lemon Thumbprint Cookies are typically enjoyed at room temperature, you can freshen them up by placing them in a low oven (about 275°F/135°C) for 3 to 5 minutes. This revives their aroma and just-warmed taste—perfect if you’re serving them for guests.

FAQs

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd is convenient and delicious, though if you have a few extra minutes, homemade lemon curd will add an extra layer of love to your Lemon Thumbprint Cookies.

What if I don’t have a piping bag for the lemon curd?

No problem at all—a small spoon works beautifully to fill each indentation. For less mess, you can use a plastic sandwich bag with the corner snipped off as a makeshift piping bag.

Can I make the dough ahead of time?

Definitely. The dough can be prepared up to 48 hours in advance and stored covered in the refrigerator. Let it soften for 15 to 20 minutes at room temperature before shaping.

Is it possible to use other types of citrus curd?

Yes! While classic Lemon Thumbprint Cookies are a perennial favorite, you can use lime, orange, or even grapefruit curd for a fun twist—each brings its own personality to the table.

How do I prevent the cookies from spreading too much?

If your dough seems very soft or sticky, chill it for 30 minutes before shaping. Using softened, not melted, butter and proper measuring of flour also helps cookies keep their lovely shape.

Final Thoughts

If you’re craving a burst of sunshine in every bite, these Lemon Thumbprint Cookies are truly a must-try. With their perfect balance of sweet and tangy, they’re destined to become a favorite in your cookie rotation. Invite a friend over, brew some tea, and enjoy sharing a batch—these little treats are made for happy memories!

Lemon Thumbprint Cookies Recipe

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4.7 from 7 reviews

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

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Description

These Lemon Thumbprint Cookies are a delightful treat with a burst of tangy lemon curd in the center. They are buttery, tender, and perfect for any occasion.

Ingredients

Scale

Dough:

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

Filling:

1/2 cup lemon curd
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs and vanilla: Add the egg yolks and vanilla extract and mix until well combined.
Combine dry ingredients: Gradually add the flour and salt, mixing just until the dough comes together.
Shape the dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Make indentations: Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
Fill the cookies: Fill each indentation 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 baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.