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Lemon Thumbprint Cookies

Lemon Thumbprint Cookies – Soft and crumbly shortbread cookies filled with lemon curd and dusted with powdered sugar. This bright and vibrant cookies are filled with lemon flavor in every bite!

Lemon Thumbprint Cookies

These cookies are amazing! Lemon is a favorite flavor of mine so I’m always looking for ways to incorporate it into sweets. I recently had gotten a jar of lemon curd from the store and decided to use it in a cookie recipe with this being the result. It’s a spin on classic thumbprint cookies but instead of using jam in the middle, I used lemon curd. It adds such a bright citrus flavor that pairs so well with the buttery cookie base.

Common Questions About Making Lemon Thumbprint Cookies

What are lemon thumbprint cookies?

Lemon thumbprint cookies are shortbread cookies that have a thumb (or spoon) pressed into the middle before baking to create a well in the center. The well is then filled with lemon curd and baked.

Can I use homemade lemon curd?

Yes! Either store bought or homemade will work in this recipe.

Can I use a different flavor of curd?

Absolutely. Any flavor of of curd (such as lime, grapefruit, passion fruit, etc) will work. You could also substitute in your favorite flavor of jam.

How many servings does this recipe make?

This recipe makes 18 cookies but it can easily be doubled if you want more.

How long do these cookies last?

Store any leftover cookies in an airtight container at room temperature for up to four days.

Ingredient Notes –

  • Butter is the base of our cookies– it adds richness, delicious flavor, and gives us a classic shortbread-like texture.
  • Granulated sugar sweetens the cookies.
  • Egg helps bind the cookie dough together.
  • Vanilla enhances the sweetness of the cookies and pairs perfectly with lemon curd.
  • Flour gives the cookies structure so they don’t spread too much. I recommend using the spoon and level method to measure.
  • Lemon curd adds the tart lemon flavor! I’m using store bought lemon curd for this recipe but if you have homemade curd on hand, that should work just as well!
  • Powdered sugar is just for garnish.

Looking for more cookie recipes? Check these out!

Yield: 18 Cookies

Lemon Thumbprint Cookies

Lemon Thumbprint Cookies

Lemon Thumbprint Cookies - Soft and crumbly shortbread cookies filled with lemon curd and dusted with powdered sugar. This bright and vibrant cookies are filled with lemon flavor in every bite!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/3 cup lemon curd
  • 2 tablespoons powdered sugar

Instructions

  1. Line two large baking sheets with parchment paper and set them aside.
  2. Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
  3. Next, add the egg and vanilla. Mix to combine.
  4. With the mixer on low speed, slowly add the flour. Make sure to scrape down the sides of the bowl as needed.
  5. Mix just until the dough comes together into a ball around the paddle.
  6. Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place the balls on the parchment lined baking sheets, making sure to place them at least 2" apart.
  7. Press the bottom of a spoon (or your thumb) into each ball to create a 1/2" deep well in the center.
  8. Transfer the cookie dough to the freezer and chill for 30 minutes. While the cookie dough chills, preheat the oven to 375 degrees F.
  9. When the cookie dough has chilled, fill the center of each well with 1-2 teaspoons of lemon curd.
  10. Bake the cookies for 10-11 minutes or just until they are beginning to turn golden brown on the bottom.
  11. Remove the cookies from the oven and allow them to cool completely on the pan. Dust the cookies with powdered sugar and enjoy.
  12. Store any leftover cookies in an airtight container at room temperature for up to four days.

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