Lemon Thumbprint Cookies
These Lemon Thumbprint Cookies are soft shortbread cookies filled with a zesty lemon curd. This lemon lovers’ dream cookie is easy to make, and has a burst of citrus to brighten up any day.
As soon as Spring hits, I crave that vibrant lemon flavor. From Lemon Meringue Poke Cake to Lemon Poppyseed Cupcakes, the combination of sweet and tart cannot be beat.
With loads of lemon, this easy cookie recipe features a shortbread-like cookie since it has no eggs, and a smooth curd filling. The intense flavor will have you making these best lemon thumbprint cookies all year long.
For another similar recipe, our Turtle Cookies have a caramel thumbprint!
Why You’ll Love This Recipe
- Total Time: 30 Minutes
- Makes: 28 cookies
Ingredients and Notes
Optional Cookie Topping
While this recipe calls for a dusting of icing sugar, you are more than welcome to drizzle icing on top instead. Not only does it tastes fantastic, yet adds an aesthetic touch.
Our Lemon Poppy Seed Cake Recipe has the perfect lemon icing that will work well on top of these old fashioned lemon thumbprint cookies.
You can also grate some lemon zest on top, for more lemon flavor and a fancy look to your thumbprint cookies with lemon curd.
As always, the full ingredients and recipe for these lemon curd cookies is on the printable recipe card at the end of this post.
Recipe Variations
Tips for Success
How to Make Lemon Thumbprint Cookies
STEP 1 – Preheat the oven to 350℉. Line your cookie sheet with parchment paper, and set it aside. In a large bowl, cream together the butter and granulated sugar until smooth using a wooden spoon.
STEP 2 – Stir in the rest of the wet ingredients: the lemon juice and extracts.
STEP 3 – Stir in the dry ingredients (flour and cornstarch), until a dough forms.
STEP 4 – Roll the dough into 1 tablespoon balls and place the cookie dough balls about 2 inches apart on your prepared baking sheet, you will need to bake these in multiple batches unless you have very large baking sheets.
STEP 5 – Press a rounded teaspoon into the center and add about ½ teaspoon of the tangy lemon curd in the center.
STEP 6 – Bake for 12-15 minutes, or until the bottom starts to slightly turn golden brown, then place on a wire rack. Repeat the baking process until all of the dough is used up.
STEP 7 – Allow to your lemon curd thumbprint cookies to cool slightly, then sprinkle with powdered sugar and enjoy!
Storage and Freezing
Store at room temperature in an airtight container for up to 3-4 days.
You can also freeze the lemon cookies in a freezer safe container for up to 3 months. I’d flash freeze them in a single layer before placing them in the freezer to store, to prevent sticking together. Thaw them at room temperature for a couple of hours before enjoying.
Our Lemon Icebox Pie Recipe freezes well too, if you want another make-ahead dessert.
Recipe FAQ
The lemon curd gets added before baking, this is what allows you to store them at room temperature, rather than needing to refrigerate them.
Yes, you can freeze lemon thumbprints either with or without the lemon curd. Simply place into an airtight contianer and freeze for up to 4 months. Allow to thaw at room temperature before enjoying.
More Cookie Recipes
If you’ve tried our Simple Lemon Thumbprint Cookies or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Lemon Thumbprint Cookies
Ingredients
- ½ cup butter
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- ½ tsp lemon extract
- 1½ cup all purpose flour
- 2 tbsp cornstarch
- ¾ cup lemon curd
Instructions
- Preheat the oven to 350℉. Line your baking sheet with parchment paper, and set it aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Stir in the rest of the wet ingredients: the lemon juice and extracts.
- Stir in the dry ingredients (flour and cornstarch), until a dough forms.
- Roll the dough into 1 tablespoon balls and place about 2 inches apart on your cookie sheet, you will need to bake these in multiple batches.
- Press a rounded teaspoon into the center and add about ½ teaspoon of the lemon curd in the center.
- Bake for 12-15 minutes, or until the bottom starts to golden slightly. Repeat until all of the dough is used up.Â
- Allow to cool slightly, sprinkle with powdered sugar, then enjoy!Store at room temperature in an airtight container for up to 3-4 days.
This lemon cookie recipe celebrates spring. The sweet and tangy flavors, and the buttery soft cookie are to die for! Hope you love them as much as we do!