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    Home » Recipes » Cookies

    Easy Lemon Curd Thumbprint Cookies

    Modified: Apr 10, 2025 · Published: Mar 12, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    A bite taken out of a lemon thumbprint cookie.

    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.

    Jump to:
    • Ingredients for Lemon Curd Thumbprint Cookies
    • How to Make Lemon Curd Cookies
    • Storing & Freezing
    • Expert Baking Tips
    • Recipe FAQs
    • More Lemon Recipes
    • 📖 Recipe

    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

    Ingredients needed: flour, sugar, egg, salt, corn starch, butter, lemons, vanilla, and lemon curd.
    • 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.

    Whisking lemon curd ingredients in a saucepan with a whisk.

    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.

    Butter added to the hot lemon mixture that's in a saucepan. It's being whisked in.

    Step 2: Remove from the heat and whisk in the cubed butter.

    Freshly made lemon curd in a small jar.

    Step 3: Transfer to a heat-safe bowl or jar and cool completely.

    Dry ingredients being whisked together in a glass bowl.

    Step 4: Make the cookies. In a medium bowl, whisk together the flour, corn starch, and salt. Set aside.

    Creamed butter and sugar in a stainless steel bowl.

    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.

    Lemon cookie dough in a large bowl.

    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.

    Cookie dough balls on a parchment paper lined baking sheet.

    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.

    Cookie dough balls with indents in the middle.

    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.

    Powdered sugar dusted lemon curd cookies on a wire 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.

    A hand holding a lemon cookie with lemon curd in the middle.

    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

    Why Did My Cookies Spread?

    You didn't chill the dough long enough. The cookie dough balls must chill for at least 40 minutes before baking.

    Can I Use Store Bought Lemon Curd?

    You certainly can, but I highly recommend you make it yourself. It's super easy and tastes so good!

    What Can I Do With Leftover Lemon Curd?

    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

    • Lemon raspberry loaf cake with glaze on top and fresh lemon slices on the side.
      Lemon Raspberry Loaf Cake with Glaze
    • Blueberry Lemon Cookies
    • Lemon Poppy Seed Loaf with Yogurt
    • Classic Lemon Bars with Shortbread Crust

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    📖 Recipe

    Easy Lemon Curd Thumbprint Cookies

    Karissa Parrish
    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!
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Chill Time 40 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 cookies

    Equipment

    • Baking Sheets
    • Parchment paper
    • Cookie Scoop
    • 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:

    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.

    Nutrition

    Serving: 1cookieCalories: 189kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 71mgSodium: 51mgPotassium: 29mgFiber: 0.4gSugar: 14gVitamin A: 328IUVitamin C: 2mgCalcium: 11mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
    Fresh lemon cookies sprinkled with powdered sugar.
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    Comments

    1. Karissa Parrish says

      April 10, 2025 at 10:04 am

      5 stars
      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!

      Reply
    4.82 from 11 votes (10 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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