These easy lemon curd thumbprint cookies are a soft and tender lemon butter cookie that's filled with a bright and tangy homemade lemon curd. They're covered in a dusting of powdered sugar and are the perfect cookie for lemon lovers!
These thumbprint lemon curd cookies are a perfect springtime cookie! The buttery cookie dough pairs so well with the tart and sweet homemade lemon curd filling.
I even added a little bit of lemon zest to the cookies to highlight the lemon flavor even more, just like I did in these soft and chewy lemon sugar cookies!
With the lemon curd filling, they definitely remind me of my best lemon bars recipe, but in cookie form.
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As a professional home baker, I've created my fair share of lemon desserts during the spring and summer seasons. I especially love them when combined with blueberries.
Some of my favorites are these chewy lemon blueberry cookies and moist lemon blueberry bread.
These lemon curd cookies are definitely well loved by my family, and at every gathering I bring them to there are never any leftover. They have such a buttery melt-in-your-mouth texture that's hard to resist!
Ingredients for Lemon Curd Thumbprint Cookies
- Egg Yolks: 4 large egg yolks are needed for this lemon curd recipe.
- Lemons: You'll need 3-4 lemons. You'll use both the zest and juice.
- Butter: Unsalted butter is used in both the lemon cookies and curd.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
- Corn Starch: Helps the cookies to be soft and tender.
- Powdered Sugar: This is an optional ingredient. I like to sprinkle it over the cookies once cooled.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Lemon Curd Cookies
Follow along below for the step-by-step process.
Step 1: Make the lemon curd. In a small saucepan over med-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Whisk constantly until thick.
Step 2: Remove from the heat and whisk in the cubed butter.
Step 3: Transfer to a heat-safe bowl or jar and cool completely.
Step 4: Make the cookies. In a medium bowl, whisk together the flour, corn starch, and salt. Set aside.
Step 5: In the bowl of an electric mixer using the paddle attachment, beat the butter and sugar on high speed until light and creamy.
Step 6: Mix in the egg, vanilla extract, and lemon zest until combined. Then, reduce the speed to low and mix in the flour mixture just until combined.
Step 7: Line two baking sheets with parchment paper. Use a small cookie scoop to scoop out the dough and roll into balls.
Use the back of a ½ teaspoon measuring spoon to press into each dough ball to make an indent.
Step 8: Chill the dough for 40 minutes and then bake for 9-13 minutes in a preheated 350 degree oven.
Cool for 10 minutes before transferring them over to a cooling rack.
Step 9: Dust the cookies with powdered sugar and then pipe on the curd into the center of each cookie.
Storing & Freezing
Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Do not fill with the lemon curd until your ready to eat and serve them.
Expert Baking Tips
- Lemon Curd: If desired, you can definitely make this the day before. The curd must be completely chilled before filling the cookies. You can either use store-bought or follow my recipe on how to make lemon curd.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a 1 tablespoon cookie scoop in order create smaller cookies. I recommend the #50 cookie scoop for this recipe.
- Cookie Dough: Use a ½ teaspoon measuring spoon to make an indent into each cookie dough ball. I do this before baking and then after.
- Chill Time: The cookie dough balls must chill 40 minutes before baking. This allows the butter to firm back up and to not overspread while baking.
Recipe FAQs
You didn't chill the dough long enough. The cookie dough balls must chill for at least 40 minutes before baking.
You certainly can, but I highly recommend you make it yourself. It's super easy and tastes so good!
It will last in the refrigerator for at least 1 week. You can add it to your muffins, fill cupcakes with it, or even mix it into ice cream!
More Lemon Recipes
📖 Recipe
Easy Lemon Curd Thumbprint Cookies
Equipment
- Baking Sheets
- Parchment paper
- Small Saucepan
Ingredients:
Lemon Curd
- 4 large egg yolks
- ⅔ cup sugar
- ⅓ cup lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, cubed
Lemon Butter Cookies
- 2 cups all-purpose flour
- 1 teaspoon corn starch
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- ⅔ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- powdered sugar (optional)
Instructions:
Lemon Curd
- In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Whisk constantly as the lemon curd cooks to avoid any curdling. It will take about 10-15 minutes to thicken. Once thick, remove from the heat and mix in the cubed butter until completely combined.
- Scrape the curd into a heat-safe bowl, cover with plastic wrap, and place in the refrigerator to cool completely.
Lemon Butter Cookies
- In a medium mixing bowl, whisk together the flour, corn starch, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on high speed until light and creamy (2-3 minutes). Add the egg, vanilla extract, and lemon zest and mix on medium speed until combined.
- Reduce the speed to low and add the flour mixture, mixing just until combined. Remove the bowl from the stand and use a silicone spatula to fold in any loose flour.
- Line two baking sheets with parchment paper. Use a small cookie scoop (I used my #50, which is about 1 tablespoon) to scoop out the dough and roll into balls in your hands. Place onto the prepared baking sheets.
- Use the back of a ½ teaspoon measuring spoon to press into each dough ball to make an indent. Place both baking sheets in the refrigerator to chill for at least 40 minutes.
- Preheat the oven to 350 degrees. Once chilled, bake one cookie sheet at a time for 9-13 minutes, or just until the edges are set. If needed, use the ½ teaspoon measuring spoon to press softly into each cookie to make the indent more obvious.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Once cooled, dust each cookie with powdered sugar (optional) and add about 1 teaspoon of lemon curd to the middle. I placed my curd in a piping bag and piped it onto the cookie.
- Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.
Notes:
Nutrition
I just made these and brought them to my bible study group. Everyone loved the lemon flavor and there was none left over to bring home!