I made Lemon Curd Thumbprint Cookies that are soft, chewy, and extra lemony, like your favorite lemon bar but with a glossy lemon curd center.

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I bake these Lemon Curd Thumbprint Cookies all year. They’re soft, chewy, and extra lemon-y, basically my favorite lemon bar but better.

I rely on good unsalted butter and lots of fresh lemon juice so the curd pops with real zing, and the whole batch is ready in about 35 minutes with no refrigeration needed. Folks often call them Lemon Thumbprint Cookies, and they vanish faster than I expect.

They look fancy, but they’re one of those simple lemon wins I keep coming back to when I want bright flavor without a lot of fuss.

Ingredients

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Butter gives richness, mostly fat, helps texture and golden browning, makes cookies feel decadent.
Granulated sugar adds sweetness and structure, mostly carbs no real nutrients, it caramelizes a bit.
Egg yolk brings richness, protein and emulsion, helps bind dough and keep moist.
All purpose flour provides carbs and some protein, gives structure and chew to the cookie.
Cornstarch makes cookies extra tender by cutting down gluten, creates a delicate melt in mouth.
Lemon juice and zest add bright sourness and fragrant oils, brings citrus bite and vitamin C.
Vanilla extract rounds flavors, adds warm aroma, tiny amounts but it really lifts the taste.
Powdered sugar for dusting is just pretty sweetness on top, no real nutrition, purely decorative.

Ingredient Quantities

1 cup (227g) unsalted butter softened

2/3 cup (135g) granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 cups (250g) all-purpose flour

2 tablespoons (16g) cornstarch optional, for extra tender cookies

1/4 teaspoon fine sea salt

3/4 cup (150g) granulated sugar for the lemon curd

3 large eggs (or 2 eggs + 1 yolk if you like)

1/2 cup (120ml) fresh lemon juice (about 2 to 3 lemons)

Zest of 2 lemons (about 2 tablespoons)

6 tablespoons (85g) unsalted butter cut into pieces

Pinch of salt (about 1/8 teaspoon) for the curd

Powdered sugar for dusting (optional)

How to Make this

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

2. Make the cookie dough: cream 1 cup (227g) softened butter with 2/3 cup (135g) granulated sugar until light and fluffy, then mix in 1 large egg yolk and 1 teaspoon vanilla extract.

3. Add 2 cups (250g) all-purpose flour, 2 tablespoons (16g) cornstarch (optional for extra tender cookies) and 1/4 teaspoon fine sea salt, mixing just until it comes together; dont overwork it or the cookies will get tough.

4. Roll the dough into 1 inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheet; press a thumb or the back of a 1/2 teaspoon into the center of each to make a deep well for the curd.

5. Bake for 10 to 12 minutes, until edges are just turning golden but centers still look soft; let the cookies cool on the sheet 3 to 4 minutes, then transfer to a wire rack so the indents keep their shape.

6. While the cookies bake, make the lemon curd: whisk together 3/4 cup (150g) granulated sugar and 3 large eggs (or 2 eggs + 1 yolk) in a saucepan, then stir in 1/2 cup (120ml) fresh lemon juice and the zest of 2 lemons.

7. Cook the lemon mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 6 to 8 minutes; remove from heat, whisk in 6 tablespoons (85g) unsalted butter in pieces and a pinch of salt (about 1/8 teaspoon) until smooth, then strain into a bowl to catch any bits and let it cool until spoonable.

8. Fill each cookie indent with lemon curd using a small spoon or a piping bag (a zip-top bag with the corner snipped works great); if the curd is too runny let it cool longer or pop it in the fridge for 10 minutes, but these cookies dont need a long chill.

9. Let the filled cookies set for a bit at room temp, dust with powdered sugar if you like, and enjoy — they should be soft, chewy, and bright with lemon.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)

2. Baking sheet and parchment paper

3. Mixing bowls (one large for dough, one medium for curd)

4. Electric mixer or a sturdy wooden spoon for creaming

5. Measuring cups, spoons and a kitchen scale if you have one

6. Cookie scoop or tablespoon to portion dough

7. Small spoon or the back of a 1/2 teaspoon to press wells into cookies

8. Saucepan and whisk for cooking the lemon curd

9. Fine mesh strainer and rubber spatula to smooth and transfer the curd

10. Wire cooling rack plus a piping bag or a zip-top bag with the corner snipped for filling

FAQ

Can I make the dough ahead of time? A: Yes. You can chill the dough in the fridge up to 3 days, or freeze shaped dough balls on a tray then transfer to a bag for up to 3 months. Bake from frozen, just add 2 to 4 minutes to the bake time. Don't forget to let frozen dough sit a few minutes so it's not rock hard.

Why do my thumbprints crack when I bake them? A: Most times it's because the dough was too warm or overmixed. Chill the dough 30 minutes before rolling, make the indent after chilling, and don’t overwork it. Cornstarch in the recipe helps keep them tender so they're less likely to crack.

When should I add the lemon curd, before or after baking? A: After baking is easiest. Bake the cookies until edges are set and centers still a bit soft, cool 5 to 10 minutes, then spoon or pipe cooled lemon curd into the wells. If you add hot curd it will run right out, so let it cool first.

How do I store the finished cookies and leftover curd? A: Cookies filled with curd go in an airtight container in the fridge for 4 to 5 days. Lemon curd keeps in the fridge about 10 to 14 days. You can freeze unfilled baked cookies or the dough; curd can be frozen but texture might change, thaw slowly in the fridge.

Can I swap ingredients if I don't have something? A: A few swaps work: you can use 1 whole egg instead of the yolk but cookies will be a touch less rich, cornstarch is optional, and you can substitute jam or curd from a jar if you're short on time. Avoid swapping butter for margarine if you want the best flavor.

My lemon curd is too runny, how do I fix it? A: Cook it a bit longer over low heat, whisking constantly until it thickens, then cool. For a quick fix, mix a tiny cornstarch slurry (about 1 tsp cornstarch with 1 tbsp water), whisk into warm curd and heat until it thickens, then chill. Cooling will also firm it up.

Lemon Curd Thumbprint Cookies Recipe Substitutions and Variations

Unsalted butter (cookies or curd): Swap with equal weight of vegan stick butter (1 cup or 227g) or solid coconut oil. Texture will change a bit and coconut oil can give a faint coconut note, but measure by weight for best results.
All-purpose flour (2 cups / 250g): Use a 1 to 1 gluten-free all-purpose blend with xanthan gum, same weight/volume. Cookies may be a touch more crumbly, so chill dough longer before baking.
1 large egg yolk (in the cookie dough): Replace with 1 whole large egg. It makes the dough slightly softer and works fine if you don’t have a spare yolk, just expect a bit more spread.
3 large eggs for the lemon curd: Make an egg-free curd by using a cornstarch-thickened version: whisk 3/4 cup (150g) sugar with 3 to 4 tablespoons cornstarch, add 1/2 cup (120ml) lemon juice plus 1/2 cup water to make about 1 cup liquid, cook until thick, then stir in the zest and 6 tablespoons butter (or vegan butter). It won’t be exactly the same as egg curd but it’s bright and spreadable.

Pro Tips

– If your kitchen is warm chill the scooped dough balls for 20 to 30 minutes before baking so they wont spread and the wells hold up better in the oven. It only takes a short rest and it makes shaping a lot easier.

– Cook the lemon curd low and slow and stir constantly, use an instant read thermometer if you want to be exact — stop at about 170 to 175 F so the eggs dont scramble, then whisk in the butter off the heat and strain it for the smoothest, glossy curd.

– For neat filling use a small piping bag or a zip bag with a tiny corner cut, and make sure the curd is thick but still pipeable. If its too loose chill it briefly (10 to 15 minutes) then pipe, and if you get air bubbles just poke them with a toothpick.

– Store and serve smart: dust powdered sugar right before serving so it doesnt melt, keep filled cookies in a single layer in an airtight container in the fridge because of the curd, and let them come back to room temp for 10 minutes before eating so the texture and flavor pop.

Lemon Curd Thumbprint Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Lemon Curd Thumbprint Cookies that are soft, chewy, and extra lemony, like your favorite lemon bar but with a glossy lemon curd center.

Servings

servings

Calories

194

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)