Okay, imagine this: buttery, melt-in-your-mouth shortbread cookies with a bright, tangy pop of lemon curd right in the center. That’s Lemon Curd Thumbprint Cookies — the kind of treat that looks fancy enough for a tea party but easy enough for a Tuesday afternoon bake session. They’re zesty, sweet, and just the right amount of rich. You know those desserts that make people think you bought them from a bakery? Yeah, this is one of those.
Why You’ll Love This Recipe
They’re a perfect balance of buttery and tangy — sunshine in cookie form.
No fancy tools needed — a spoon or your thumb does the trick.
They look like something straight off a baking show but are secretly super easy.
Make-ahead friendly — the dough chills beautifully.
That lemon curd? Bright, luscious, and keeps the cookies from being too sweet.
The Good Stuff You’ll Need
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Zest of 1 lemon
For the Lemon Curd Filling:
3 large egg yolks
1/2 cup granulated sugar
Zest of 1 lemon
1/3 cup fresh lemon juice (about 2 lemons)
4 tablespoons unsalted butter, cut into small pieces
Optional Finishing Touch:
Powdered sugar for dusting
Let’s Do This
Step 1: Make the Lemon Curd
In a small saucepan, whisk together egg yolks, sugar, lemon zest, and juice. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Remove from heat and whisk in butter pieces until smooth and glossy. Let it cool completely before using (it’ll thicken more as it cools).
Step 2: Cream the Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes). Add egg yolks, vanilla, and lemon zest. Mix until well combined.
Step 3: Add the Dry Stuff
Add flour and salt, mixing just until the dough comes together. Don’t overmix — we’re going for tender, not tough. Wrap the dough in plastic wrap and chill it for 30 minutes to make it easier to handle.
Step 4: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them about 2 inches apart on the sheet. Press your thumb (or the back of a teaspoon) into the center of each ball to make a little well. Bake for 8–10 minutes, then remove from the oven and gently press the centers again if they’ve puffed up.
Step 5: Fill and Finish
Spoon a small dollop of cooled lemon curd into each cookie center, then bake another 5–6 minutes until the edges are lightly golden. Let cool on a wire rack. Once cooled, dust with powdered sugar if you’re feeling extra fancy.
Serving Suggestions
Serve them with a cup of Earl Grey tea or an iced matcha latte for the ultimate afternoon pick-me-up.
Add a few raspberries on the side — berries and lemon are besties.
For a dessert tray, mix these with chocolate-dipped shortbreads or almond crescents for color and contrast.
Switch It Up
Go Tropical: Swap lemon curd for passion fruit or lime curd.
Berry Twist: Fill the centers with raspberry jam for a sweeter, less tart vibe.
Gluten-Free Option: Use a good 1:1 gluten-free baking blend. The butteriness still shines.
Make It Fancy: Pipe a swirl of whipped cream or meringue on top for that lemon meringue pie energy.
Make-Ahead Tips
Make the lemon curd up to 3 days in advance — store it in the fridge covered tightly.
Unbaked cookie dough balls can be frozen for up to a month; just thaw slightly before baking.
Baked cookies keep well for 3–4 days in an airtight container at room temperature.
Questions People Actually Ask
Q: Can I use store-bought lemon curd?
A: Absolutely. If you’re short on time (or energy), a good store-bought curd totally works.
Q: Can I use the whole egg instead of yolks in the dough?
A: Not ideal — yolks make the cookies rich and tender. Whole eggs make them cakier.
Q: Do I have to chill the dough?
A: Yes, trust me on this. It keeps the cookies from spreading too much and helps the texture stay perfect.
Q: How do I keep the curd from leaking out?
A: Don’t overfill the wells, and make sure your curd is thick and cooled before spooning it in.
Lemon Curd Thumbprint Cookies
- Total Time: 40 minutes
- Yield: 24 cookies
Description
Okay, imagine this: buttery, melt-in-your-mouth shortbread cookies with a bright, tangy pop of lemon curd right in the center. That’s Lemon Curd Thumbprint Cookies — the kind of treat that looks fancy enough for a tea party but easy enough for a Tuesday afternoon bake session. They’re zesty, sweet, and just the right amount of rich. You know those desserts that make people think you bought them from a bakery? Yeah, this is one of those.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Zest of 1 lemon
For the Lemon Curd Filling:
3 large egg yolks
1/2 cup granulated sugar
Zest of 1 lemon
1/3 cup fresh lemon juice (about 2 lemons)
4 tablespoons unsalted butter, cut into small pieces
Optional Finishing Touch:
Powdered sugar for dusting
Instructions
Step 1: Make the Lemon Curd
In a small saucepan, whisk together egg yolks, sugar, lemon zest, and juice. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Remove from heat and whisk in butter pieces until smooth and glossy. Let it cool completely before using (it’ll thicken more as it cools).
Step 2: Cream the Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes). Add egg yolks, vanilla, and lemon zest. Mix until well combined.
Step 3: Add the Dry Stuff
Add flour and salt, mixing just until the dough comes together. Don’t overmix — we’re going for tender, not tough. Wrap the dough in plastic wrap and chill it for 30 minutes to make it easier to handle.
Step 4: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them about 2 inches apart on the sheet. Press your thumb (or the back of a teaspoon) into the center of each ball to make a little well. Bake for 8–10 minutes, then remove from the oven and gently press the centers again if they’ve puffed up.
Step 5: Fill and Finish
Spoon a small dollop of cooled lemon curd into each cookie center, then bake another 5–6 minutes until the edges are lightly golden. Let cool on a wire rack. Once cooled, dust with powdered sugar if you’re feeling extra fancy.
Notes
Serve them with a cup of Earl Grey tea or an iced matcha latte for the ultimate afternoon pick-me-up.
Add a few raspberries on the side — berries and lemon are besties.
For a dessert tray, mix these with chocolate-dipped shortbreads or almond crescents for color and contrast.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~150 kcal
- Carbohydrates: ~18g
- Protein: ~2g