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.

Lemon Thumbprint Cookies sprinkled with powdered sugar on white plate and a round baking pan surrounded by fresh lemon slices.

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

  • Refreshing Taste: Both the cookie and the curd have a bright citrus flavor.
  • An All Occasion Cookie: Perfect for an afternoon snack, dessert, sweet treat, or even for holiday dessert table. Just like our Funfetti Cake Mix Cookies.
  • Quick and Easy: These cookies are easy to make using simple ingredients, and takes just 30 minutes. Another quick cookie is our Glazed Lemon Cookies.
  • Soft Texture: From the buttery cookie to the smooth lemon curd filling – they practically melt in your mouth!
  • Total Time: 30 Minutes
  • Makes: 28 cookies

Ingredients and Notes

ingredients to make lemon thumbprint cookies like flour, lemon juice, sugar, extract and lemon curd.
  • Lemon curd – I recommend making a batch of tangy homemade lemon curd, yet you can always use store bought lemon curd as well.
  • All-purpose flour – You can also use gluten-free all-purpose flour if you’d like.
  • Butter – I use unsalted butter to make this lemon thumbprint cookies recipe. 

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

  • Instead of lemon curd – substitute it with raspberry jam, strawberry jam, or apricot preserves.
  • Make gluten-free lemon thumbprint cookies- Simply use a gluten-free flour blend in the place of all purpose flour.
Lemon Thumbprint Cookies sprinkled with powdered sugar stacked on a white plate.

Tips for Success

  • Make the lemon curd first. so it has time to cool in the refrigerator before filling the cookies. We have the Perfect Lemon Curd Recipe for you to use.
  • Use a rounded teaspoon. The name ‘thumbprint cookies’ came from the indent in the cookie for the filling, it was traditional done with your thumb. If you’d rather not, use a round teaspoon measuring spoon to make the indent.
  • Avoid overfilling the curd, or it might spill over the cookie and make a mess. Fill just to the top of the indentation.

How to Make Lemon Thumbprint Cookies

a glass bowl with unmixed granulated sugar and a stick of butter.

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.

a glass bowl with combined sugar and butter.

STEP 2 – Stir in the rest of the wet ingredients: the lemon juice and extracts.

a glass bowl with unmixed cookie batter inside.

STEP 3 – Stir in the dry ingredients (flour and cornstarch), until a dough forms.

cookie balls on a parchment lined baking pan.

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.

uncooked cookies on a parchment lined baking pan with a hole indented into each one for filling to go into.

STEP 5 – Press a rounded teaspoon into the center and add about ½ teaspoon of the tangy lemon curd in the center.

Baked lemon Thumbprint Cookies on a parchment paper lined baking sheet.

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. 

Lemon Thumbprint Cookies sprinkled with powdered sugar on round large plate.

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.

Lemon Thumbprint Cookies sprinkled with powdered sugar stacked on a white plate.

Recipe FAQ

Do you fill thumbprint cookies before baking or after?

The lemon curd gets added before baking, this is what allows you to store them at room temperature, rather than needing to refrigerate them.

Do thumbprint cookies freeze well?

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.

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 sprinkled with powdered sugar stacked on a white plate.

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.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Author: Tammi

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. 
  • Allow to cool slightly, sprinkle with powdered sugar, then enjoy!Store at room temperature in an airtight container for up to 3-4 days.

Notes

Store at room temperature in an airtight container for up to 3-4 days.
Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!

Nutrition

Serving: 28g | Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 44mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 101IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.3mg
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One Comment

  1. 5 stars
    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!

5 from 1 vote

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