Lemon Thumbprint Cookies

Why You’ll Love This Recipe

Lemon Thumbprint Cookies are a zesty twist on a classic favorite. These buttery, melt-in-your-mouth cookies feature a soft center filled with bright and tangy lemon curd. Their vibrant citrus flavor makes them a perfect treat for spring gatherings, tea parties, or whenever you need a refreshing dessert. Easy to make and beautifully elegant, these cookies deliver the perfect balance of sweet and tart in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
unsalted butter
granulated sugar
vanilla extract
egg yolks
salt
lemon zest
lemon curd (store-bought or homemade)
powdered sugar (optional, for dusting)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the egg yolks, vanilla extract, and lemon zest. Mix until well combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the wet mixture until a soft dough forms.

Scoop the dough into small balls and place them on the prepared baking sheet.

Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.

Fill each indentation with a small amount of lemon curd.

Bake for 12-14 minutes, or until the edges are lightly golden.

Allow cookies to cool completely on a wire rack.

Dust with powdered sugar if desired before serving.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 12-14 minutes
Cooling time: 15 minutes
Total time: 45 minutes

Variations

Swap lemon curd with raspberry jam or orange marmalade for a fruity twist.
Add a touch of almond extract for a nutty undertone.
Drizzle with white chocolate for a decorative finish.
Use lime zest and lime curd for a tropical variation.

storage/reheating

Store Lemon Thumbprint Cookies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer freshness.
To freeze, place cookies in a single layer, freeze until solid, then transfer to a freezer-safe container for up to 2 months.
Thaw at room temperature before serving.

FAQs

Can I make my own lemon curd?

Yes, homemade lemon curd adds a rich and fresh flavor, but store-bought works well too.

Why did my cookies crack?

Cracking can happen if the dough is too cold or pressed too deeply—let the dough soften slightly before shaping.

Can I use whole eggs instead of just yolks?

Yolks provide richness and a tender texture. Whole eggs can be used, but the texture may be firmer.

Is it okay to fill the cookies after baking?

You can, but filling before baking ensures the curd sets slightly and stays in place.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

How can I prevent the curd from overbaking?

Don’t overfill the indentations and bake only until the edges are lightly golden.

Can I double the recipe?

Absolutely, it scales up well for larger batches.

Do I need to chill the dough?

It’s not required, but chilling can help maintain shape during baking.

What type of lemon curd is best?

Choose a thick, high-quality lemon curd for best results and flavor.

Are these cookies kid-friendly?

Yes, kids love the bright citrus flavor and soft texture.

Conclusion

Lemon Thumbprint Cookies are a cheerful and delicious treat that combines buttery richness with a burst of citrusy brightness. Whether you’re serving them at a party or indulging in a midday snack, these cookies bring a taste of sunshine to any occasion. With their elegant look and simple prep, they’re sure to become a staple in your baking lineup.

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