These Lemon Curd Thumbprint Cookies are the perfect little citrusy treat. Sweet, buttery sugar cookies are filled with a lusciously bright lemon curd that are like a bite of pure sunshine. A delicious lemon cookie for any occasion.
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When I’m craving a lemon dessert these lemon curd cookies hit the spot. Using simple ingredients this dough is easy to work with and makes a lightly sweet cookie with an irresistably soft texture(similar to my Lemon Lavender Cookies). When making the cookies don’t skip the chilling part of the recipe, as this step will keep the cookies from spreading too much while baking. You could also use this cookie dough as a base for other flavors such as apricot or raspberry jam.
While you can certainly use store-bought I highly recommend making Homemade Lemon Curd for these cookies! It takes just 10 minutes of active time to make (you’ll want to make your lemon curd a few hours ahead of time so it has time to chill) and it only takes 5 ingredients (that you already have for these cookies). For more delicious lemon curd dessert recipes take a look at my Limoncello Tiramisu and French Lemon Tart.
Ingredients
- All purpose flour
- Conrstarch
- Kosher salt
- Unsalted butter
- Granulated sugar
- Fresh lemon zest
- Large egg
- Vanilla extract
- Granulated sugar
- Lemon curd
For the glaze
- Powdered sugar (cofectioners’ sugar)
- Milk
Baking Tips
- If you want even more lemon flavor in your cookie you can substitute lemon extract for vanilla extract.
- Do not skip the chilling step of this recipe as this will help the cookies retain their shape as they bake.
- If you don’t have room in your fridge for a baking sheet you can transfer the prebaked cookies to a plate while they chill.
- Take care not to overfill the cookies with lemon curd so it doesn’t leak out of the cookie while baking.
How to Make Lemon Thumbprint Cookies
These cookies start by making a simple sugar cookie doughemonIn a medium bowl whisk together the flour, cornstarch and salt and set aside.In another large bowl add the butter, granulated sugar and lemon zest and beat on medium-high speed with a hand mixer for about 3 minutes or until creamy and fluffy (alternatively you can do this in a stand mixer with a paddle attachment). Add in the egg and vanilla extract and beat on high speed until just combined. Add the flour mixture to the butter mixture and mix on low speed until combined.
Line your baking sheets with parchment paper or silicon baking mats. Using a 1oz cookie scoop, scoop the dough and form a ball with your hands. Roll each dough ball in the remaining granulated sugar and place on a baking sheet 2 inches apart. Using your thumb or the bottom of a round teaspoon press an indentation in the center of each cookie. Fill the center of each cookie with 1/2 teaspoon of lemon curd, taking care not to overfill the cookies. Chill the cookies in the fridge for at least 1 hour, or up to overnight.
Preheat the oven to 350 degrees F. Bake the cookies for 12-14 minutes or until the cookies are just set. Allow the cookies to coo on the rack for 5 minutes then transfer to a wire rack to cool completely.
To make the glaze stir together the powdered sugar and milk(or lemon juice if using) until combined, adding enough milk to get your desired texture. Drizzle over the cookies, the glaze will set within 30 minutes. Serve as desired.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator. You can also freeze these cookies in a freezer safe storage bag for up to 3 months.
If you like these Lemon Curd Thumbprint Cookies be sure to take a look at some of my other recipes!
Cranberry White Chocolate Oatmeal Cookies
Three Ingredient Peanut Butter Cookies
Matcha White Chocolate Chip Cookies
If you make these Lemon Thumbprint Cookies please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Lemon Curd Thumbprint Cookies
Equipment
- baking sheets
- Parchment Paper
- large mixing bowl
- Hand Mixer
Ingredients
- 2 ¼ cups all purpose flour
- 1 tablespoon conrstarch
- 1/2 teaspoon kosher salt
- 16 tablespoons unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup lemon curd homemade or store-bought
For the glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
Instructions
- In a medium bowl whisk together the flour, cornstarch and salt and set aside.
- In a large bowl add the butter, granulated sugar and lemon zest and beat on medium-high speed with a hand mixer for about 3 minutes or until creamy and fluffy (alternatively you can do this in a stand mixer with a paddle attachment). Add in the egg and vanilla extract and beat on high speed until just combined.
- Add the flour mixture to the butter mixture and mix on low speed until combined.
- Line your baking sheets with parchment paper or silicon baking mats. Using a 1oz cookie scoop, scoop the dough and form a ball with your hands. Roll each ball in the remaining granulated sugar and place on a baking sheet 2 inches apart. Using your thumbs or the bottom of a round teaspoon press an indentation in the center of each cookie. Fill the center of each cookie with 1/2 teaspoon of lemon curd, taking care not to overfill the cookies. Refrigerate the cookies for at least 1 hour, or up to overnight.
- Preheat the oven to 350 degrees F. Bake the cookies for 12-14 minutes or until the cookies are just set. Allow the cookies to coo on the rack for 5 minutes then transfer to a wire rack to cool completely.
- To make the glaze stir together the powdered sugar and milk until combined, adding enough milk to get your desired texture. Drizzle over the cookies, the glaze will set within 30 minutes. Serve as desired.
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