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!

close-up view of a few lemon curd cookies, dusted with powdered sugar, with a fresh lemon pice next to one cookie.

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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:

close-up view of a lemon curd cookie with a bite taken out of it, with more cookies in the background

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

mise en place of ingredients needed for making homemade thumbprint cookies filled with 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.

two photos; one shows stick of butter and sugar in a glass mixing bowl. The other shows those ingredients beaten together.

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.

two photos; one shows egg and lemon zest added to butter/sugar mixture. The other shows those ingredients mixed together.

Add flour. Add the flour to the wet ingredients, mixing on low speed just until combined into a soft dough.

two photos; one shows flour added to wet ingredients in a mixing bowl; the other shows the ingredients mixed together to form lemon cookie 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.

two photos; one shows cookie dough balls on a baking sheet; the other shows a woman's hand pressing the back of a tablespoon into the dough balls to create indentations for the 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.

two photos; one shows freshly baked cookies that have cooled and are dusted with powdered sugar. The other shows those cookies with lemon curd added to the center thumbprint of the cookies.

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.

overhead view of a few lemon cookies that have been dusted with powdered sugar, showing the lemon curd filling in the center of each cookie.

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.

two lemon curd cookies resting on a piece of newsprint, with a powdered sugar duster and fresh lemons in the background

Recommended Equipment:

Yield: Approx. 15 Cookies

Lemon Curd Cookies

Name: Lemon Curd Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 15
Cuisine: American
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

Lemon curd cookies are easy thumbprint cookies filled with creamy, tart lemon curd! They're an easy dessert that's bursting with flavor.

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

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:

Serving Size:

1
Amount 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.