Lemon Thumbprint Cookies

Why You’ll Love This Recipe

Lemon Thumbprint Cookies are buttery, melt-in-your-mouth treats with a bright lemon curd center. Their rich shortbread base and tangy filling make them a perfect balance of sweet and tart. These elegant yet simple cookies are ideal for tea time, holiday trays, or whenever you want a refreshing citrus dessert.

ingredients

this Recipe

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

unsalted butterconfectioners’ sugarvanilla extractlemon zestall-purpose floursaltlemon curd (store-bought or homemade)optional: extra confectioners’ sugar for dusting

directions

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

In a bowl, cream the butter, confectioners’ sugar, and lemon zest until light and fluffy.

Mix in the vanilla extract.

Gradually add flour and salt, mixing until a soft dough forms.

Scoop 1-inch balls of dough and roll smooth. Place 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 about ½ teaspoon of lemon curd.

Bake for 12–14 minutes, or until the edges are just golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional: dust with confectioners’ sugar before serving.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 12–14 minutesCooling time: 10 minutesTotal time: 40 minutes

Variations

Use orange or lime curd for a citrus twist.

Add a teaspoon of poppy seeds to the dough for texture.

Drizzle with a light lemon glaze instead of dusting with sugar.

Swap lemon curd for raspberry or blueberry jam for variety.

Dip the bottoms in white chocolate for a decadent finish.

storage/reheating

Store Lemon Thumbprint Cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.Freeze unfilled cookies for up to 2 months and fill with curd after thawing.Best enjoyed at room temperature.

FAQs

Can I use store-bought lemon curd?

Yes, it works perfectly and saves time.

Why did my cookies spread?

Chilling the dough for 15–30 minutes before baking can help maintain shape.

Do I need to refrigerate the dough?

It’s optional, but chilling helps the cookies hold their form better.

Can I make the dough ahead?

Yes, refrigerate for up to 2 days or freeze for longer storage.

Is lemon curd supposed to be runny?

It should be thick enough to hold its shape when scooped.

Can I use granulated sugar instead of confectioners’?

Confectioners’ sugar gives the best texture, but granulated can work with a slight texture difference.

Do these cookies need to be frosted?

No, the lemon curd serves as the filling and flavor focus.

Can I make them gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for baking.

Can I double the recipe?

Absolutely, just scale all ingredients evenly.

Can I bake these without filling?

Yes, then add lemon curd after baking if preferred.

Conclusion

Lemon Thumbprint Cookies are bright, buttery, and full of citrus charm. With their soft texture and zesty filling, they’re an easy way to bring a touch of elegance and sunshine to your dessert tray. Make a batch for your next gathering or afternoon tea—they’re sure to impress.

Print