Lemon Thumbprint Cookies

ByLeigh Harris Published: Updated on

These Lemon Thumbprint Cookies are tender lemon cookies filled with sweet and tangy lemon curd. A melt-in-your-mouth cookie that is sure to please all lemon lovers!

Lemon thumbprint cookies on a dark plate on a dark surface.
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Why You’ll Love These

  • This lemon thumbprint cookie recipe is the perfect combination of a soft tender lemon shortbread cookie with a luscious bright citrus lemon curd in every bite.
  • These cookies are easy to make and this thumbprint cookie recipe produces a lot of cookies! Great for potlucks and parties.
  • There is no need to chill the dough for this lemon cookie recipe.
  • The lemon lovers in your life will be thrilled with this cookie.

Some of our other favorite dessert recipes we like to make are Italian Butterball Cookies, Peanut Butter Pretzel Bites, Lemon Poppy Seed Muffins, Lemon Sandwich Cookies, Triple Lemon Cupcakes, and Meyer Lemon Bread.

Lemon thumbprint cookies recipe ingredients on a dark surface.

How to Make Lemon Thumbprint Cookies

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
  • In a large bowl using your fingers rub the fresh lemon zest into the granulated sugar to release the oils. Add the softened butter to the sugar. Using an electric mixer (stand mixer) cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in the cream cheese, egg, and vanilla until combined.
Granulated sugar and lemon zest rubbed together in a metal mixing bowl.
Cream cheese, egg, and vanilla extract added to the creamed ingredients for lemon thumbprint cookies.
  • Turn the mixer speed to low, add the flour mixture, and mix just until combined. Use 1 1/2 teaspoons of dough and roll the dough into a ball. Place 1 1/2 inches apart on the prepared baking sheet. Dampen your thumb and make an indentation in the center of each ball.
Lemon thumbprint cookie dough mixed in a metal mixing bowl.
Lemon thumbprint cookie dough with thumb indentations formed on parchment paper lined baking sheet.
  • Bake for 8-10 minutes until the edges are lightly browned. Remove from the oven and reshape the indentation of each cookie using a rounded teaspoon measure. Fill each cookie indentation with about 1/2 teaspoon of lemon curd. Sprinkle with sparkling sugar and bake another 3-5 minutes until golden. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Lemon curb being placed in the thumbprint of the cookies.
Lemon thumbprint cookies on a wire rack on a dark surface.

Tips

  • Measure the flour properly. Aerate, spoon, and swoop level.
  • These cookies only need 10-14 minutes to bake. DO NOT overbake.
  • Baking the lemon curd in the cookies from the beginning didn’t look as pretty, it was much lighter in color. I also found that the curd flavor was not as intense.
  • I use a good quality store-bought lemon curd for convenience. But you can certainly use homemade lemon curd.

Variations

  • You can substitute the vanilla extract for 1/2 teaspoon of lemon extract.
  • Roll the cookie dough balls in granulated sugar or turbinado sugar to add a sweet crunch.
  • Dust the cookies with powdered sugar once cooled.
  • Use a lemon glaze mix 1 cup powdered sugar with 1 to 2 tablespoons of fresh lemon juice and drizzle over the completely cooled cookies.
  • Instead of lemon curd try raspberry, strawberry, or apricot preserves.

FAQs

Storing

Place the completely cooled lemon curd cookies in an airtight container, and store at room temperature for 3-4 days. Or in the refrigerator for up to one week.

Can you freeze lemon curd thumbprint cookies?

Yes! Place them in a single layer on a baking sheet and freeze until hard. Transfer them to a freezer safe container layered between parchment paper, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

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Lemon thumbprint cookies on a dark plate on a dark surface.

Lemon Thumbprint Cookies Recipe

These lemon curd thumbprint cookies are the perfect combination of tender melt-in-your-mouth lemon cookies filled with sweet and tangy luscious lemon curd.
5 from 2 votes
Print Pin Rate
Course: Cookie, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 48
Calories: 73kcal
Author: Leigh Harris

Ingredients
 

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 3/4 cup Unsalted butter softened
  • 2/3 cup Granulated sugar
  • 1 tbsp Lemon zest
  • 3 oz Cream cheese softened
  • 1 large Egg room temperature
  • 1 tsp Vanilla extract
  • 1/2 cup Lemon curd homemade or store-bought

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside
    2 1/4 cups All-purpose flour, 1/2 tsp Baking soda, 1/4 tsp Baking powder, 1/2 tsp Kosher salt
  • In a large bowl using your fingers rub the lemon zest into the granulated sugar. Add the softened butter and using an electric mixer cream together until light and fluffy, about 3-4 minutes. Beat in the cream cheese, egg, and vanilla until combined.
    3/4 cup Unsalted butter, 2/3 cup Granulated sugar, 1 tbsp Lemon zest, 3 oz Cream cheese, 1 large Egg, 1 tsp Vanilla extract
  • Reduce the mixer speed to low, add the dry ingredients, and mix just until combined.
  • Roll 1 1/2 teaspoons of dough into a ball and place 1 1/2 inches apart on the prepared baking sheet. Dampen your thumb and make an indentation in the center of each dough ball.
  • Bake for 8-10 minutes until the edges are lightly browned. Remove from the oven and reshape the indentation of each cookie using a rounded teaspoon measuring spoon.
  • Fill each cookie indentation with about 1/2 teaspoon of lemon curd. Sprinkle with sparkling sugar and bake another 3-5 minutes until golden. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
    1/2 cup Lemon curd

Notes

These cookies only need 10-14 minutes to bake. Do not overbake.
See the FAQ section for storing and freezing instructions.

Nutrition

Calories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 50mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.3mg

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5 from 2 votes (2 ratings without comment)

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