What is better than lemon cookies? How about lemon thumbprint cookies filled with zesty lemon curd!? The contrast between the soft cookie and the creamy lemon curd filling creates an memorable mouthfeel.
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Ingredients
This lemon thumbprint cookie recipe is relatively simple to make and only requires a handful of basic ingredients.
- Unsalted butter: Bring the butter to room temperature before starting the cookie dough
- Granulated sugar
- One egg: use a room temperature egg. This recipe uses the 'creaming mixing method' which incorporates air into the cookie dough while mixing together the butter and sugar. A cold egg may cause the dough to curdle during the initial stages of mixing.
- Fresh lemon zest and lemon juice
- Baking soda and salt
- All-purpose flour: I prefer an unbleached flour but you may use any all-purpose flour.
- Lemon curd: store bought or homemade is fine. If you prefer to make your own, check out my lemon curd recipe.
See recipe card for quantities.
Lemon Thumbprint Cookies Instructions
Making the cookie due is fairly straightforward. Just follow the instructions in the recipe card below.
An optional step I include in this recipe is rolling the cookies in a lemon/sugar mixture prior to baking. This adds a bit of crunch to the outside of the cookie and ups the lemony goodness. Check out the short video below for a demonstration:
The lemon cookie dough comes together quickly, and the process of making the thumbprint indentations is easy and fun - so grab some kids and have them help.
Variations
Instead of the lemon curd consider filling the cookie center with raspberry, blackberry or strawberry preserves. Any of these flavors pair nicely with lemon.
Storage
Keep the lemon cookies in an airtight container and store in the refrigerator for up to 3 days (the curd is perishable and should be kept cold). Also, you may freeze the cookies for up to 2 months. To defrost, remove from freezer and place in refrigerator for 2 hours.
Top tips
Use a light hand when zesting your lemons - just take off the outer portion of the lemon. Digging too far into the pith may result in a bitter cookie.
The well in the center of the cookies may mimize while baking. If so, use the back of a teaspoon and lightly press into the center of the cookie to extend the well (this hole is where the lemon curd will be placed).
FAQs for lemon curd thumbprint cookies
Yes, simply replace the all-purpose flour with a gluten-free flour.
Related
Looking for other recipes like this? Try these:
Lemon Curd Thumbprint Cookies Recipe
Equipment
- Hand Mixer or
Ingredients
Cookie Dough
- 240 Grams All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lemon Zest (appoximately 2 lemons)
- 2 tablespoon Lemon Juice (approximately 2 lemons)
- 200 Grams Granulated Sugar (1 Cup)
- 114 Grams Butter, room temperature (4 ounces or 1 stick)
- 1 Large Egg, room temperature
Lemon Sugar - Optional (for rolling cookies prior to baking)
- 100 grams Granulated Sugar (½ cup)
- 1 tablespoon Lemon Zest (zest from one lemon)
Lemon Filling
- ½ Batch Lemon Curd See Recipe
Instructions
- Preheat oven to 350°
Make Lemon Sugar (optional)
- Zest one lemon and add to a small bowl with ½ cup of granulated sugar. Using your fingertips, rub the lemon and sugar together for one minute. Set bowl aside and use to roll cookies in after scooping and before baking.
Make Cookies
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand-mixer may be used.
- Add the egg and lemon juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Using a small cookie scooper create balls of dough (approximately 2 tablespoons per cookie). Roll the dough in the lemon sugar (optional).
- Place the cookies onto the parchment-lined baking sheets. Leave approximately 2 inches of space between each cookie.
- Using your thumb or the back of a teaspoon, press into the middle of each cookie to make a well.
- Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely (note: if the 'cookie well' has minimized, press lightly again with your thumb or the back of a teaspoon to make the well larger).
- Spoon lemon curd into the well of each cookie.
Notes
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Debra says
Delish. My first time making thumbprint cookies with lemon in the center....that zing is so perfect for a balance with the sweet.
Gloria says
I am a lemon lover. These cute little cookies are perfect for dessert any day. Great to take to parties too.