These lemon curd thumbprint cookies bring together the perfect pairing of sweet and tart in a delicious cookie form!
Learn how easy it is to make bright and cheery lemon curd cookies with our simple recipe!
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Every year when spring rolls around, lemon desserts start calling my name.
There’s just something cheery about the tart, zippy flavor that lemon imparts to baked goods.
Lemon treats can easily brighten your day, providing the perfect balance between sweet and tart.
That’s why I know you’re going to love these easy lemon curd cookies.
The tender lemon cookie shells are thumbprint cookies topped with tangy lemon curd filling, making the perfect bite-size spring and summer dessert!.
Lemon lovers will adore these cookies!
Lemon Curd Thumbprint Cookies
If you’re looking for the perfect dessert for an Easter gathering, baby shower, Mother’s Day brunch, or bridal tea, these lemon cookies are a great choice.
I even think they make a great addition to a Christmas cookie tray, providing contrast from the sometimes too-sweet options otherwise offered.
As a bonus, they’re easy to make! I like to use prepared lemon curd to save time, because you can easily pick up a jar at the grocery store or on Amazon.
Lemon thumbprint cookies are a crowd-pleasing dessert that will likely be a new family tradition!
More Delicious Lemon Recipes:
- Easy Lemon Cake from a Box
- Lemon Pistachio Cookies
- Instant Pot Lemon Cheesecake
- Lemon Pudding Cookies
- Easy Lemon Cobbler
- Lemon Syrup Cake
- Old-Fashioned Lemon Pound Cake
How to Make Lemon Curd Cookies
It’s easy to make homemade lemon thumbprint cookies, requiring just a few basic ingredients.
Ingredients You’ll Need:
- Unsalted butter
- Granulated sugar
- Egg
- Lemon zest
- All-purpose flour
- Powdered sugar (for garnish)
- Prepared lemon curd
How to Make it:
(Full printable recipe card is located below)
Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with an electric mixer), beat together the softened butter and granulated sugar until fluffy.
Add egg and lemon zest. With the mixer on medium-low speed, add in egg and lemon zest, beating until incorporated. Scrape down the sides of the bowl as needed.
Add flour. Add the flour to the wet ingredients, mixing on low speed just until combined into a soft dough.
Roll and press. Use a cookie scoop or a tablespoon to scoop out dough and roll into 1-inch balls.
Place on a prepared baking sheet (greased or lined with parchment paper or silicone mat), leaving at least 1-inch of space in between dough balls on the cookie sheet.
Use the back of a tablespoon to press indentations into the cookie balls, creating wells that will later hold the tart lemon curd filling.
Bake. Bake in preheated oven for about 10-12 minutes. Once you remove from the oven, use the tablespoon to reinforce the indentation, if needed.
Cool and fill. Allow the cookies to cool completely, then dust with powdered sugar. Spoon lemon curd into the indentation in the center of each cookie.
Now they’re ready to serve–add them to your next holiday dessert table for a delicious treat!
If you want to chill them a little bit in the fridge, that will help the curd firm up slightly.
Notes and Adaptations:
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. I recommend keeping them in a single layer so they don’t stick to each other.
- If the cookie dough is sticking to the back of a spoon when pressing indentations, you can spritz a bit of non-stick spray onto the back of the spoon. Alternatively, you can chill the cookie dough balls for 3-5 minutes, then try again (don’t chill longer than 5 minutes or the cookies may crack).
- I like to use store-bought lemon curd for ease. However, you can make your own lemon curd if you prefer.
Recommended Equipment:
Lemon Curd Cookies
Lemon curd cookies are easy thumbprint cookies filled with creamy, tart lemon curd! They're an easy dessert that's bursting with flavor.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- Powdered sugar for garnish (optional)
- 1/2 cup lemon curd
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper or silicone mat and set aside.
- In a large mixing bowl with an electric mixer (or a stand mixer fitted with the paddle attachment), cream together butter and sugars until fluffy.
- Add egg and lemon zest, mixing to combine.
- Add flour and mix on low speed just until combined and dough forms.
- Use a cookie scoop or tablespoon to scoop and roll dough into 1-inch balls. Place cookie dough balls 1-inch apart on the prepared cookie sheet.
- Gently press the back of a tablespoon into the center of the dough balls to form a well Bake for 10-12 minutes.
- Remove baking sheet from oven and, if needed, press the tablespoon into the well one more time after baking to make sure the well did not fill in.
- Let cookies cool completely, then dust with powdered sugar. Fill each indentation with a spoonful of lemon curd.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. I recommend keeping them in a single layer so they don't stick to each other.
- If the cookie dough is sticking to the back of a spoon when pressing indentations, you can spritz a bit of non-stick spray onto the back of the spoon. Alternatively, you can chill the cookie dough balls for 3-5 minutes, then try again (don't chill longer than 5 minutes or the cookies may crack).
- I like to use storebought lemon curd for ease. However, you can make your own lemon curd if you prefer.
- Using 1/2 cup of lemon curd will be enough for you to add roughly a heaping teaspoon to each cookie. If you want a bit more, feel free to increase that amount.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 69mgCarbohydrates: 38gFiber: 0gSugar: 25gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Delicious Cookie Recipes:
- Bakery Style Oatmeal Raisin Cookies
- Soft and Chewy Chocolate Chip Cookies
- Nutella Thumbprint Cookies
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