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    Broken Oven Baking » Recipes » Cookies

    Easy Lemon Curd Thumbprint Cookies

    Published: May 23, 2022 · Modified: May 23, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Lemon Curd Thumbprint Cookies are a great recipe to add to your repertoire for year-round baking. The combination of sweet buttery cookies filled with rich and tart lemon curd is endlessly satisfying. These little beauties are perfect in the spring and summer for a light, tangy treat and are sure to stand out at your cookie exchange over the holidays.

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    A stack of lemon curd thumbprint cookies.

    Why We Love This Recipe

    • These thumbprint cookies with lemon curd are endlessly riffable with different fillings.
    • With under 10 ingredients, it is simple to throw together any night of the week.
    • These lemon curd cookies have the perfect balance of sweet and tart.

    Looking for more fun cookie recipes?

    • Cheesecake Stuffed Raspberry Cookies
    • Oatmeal Craisin White Chocolate Chip Cookies
    • Classic Chocolate Chip Cookies
    • Chai Sugar Cookies
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Easy Recipes You'll Love
    • 📖 Recipe

    Ingredients

    Ingredients needed to make lemon curd thumbprint cookies.
    • Unsalted, softened butter
    • Granulated sugar
    • Lemon zest (optional)
    • Egg
    • Vanilla extract
    • All purpose flour
    • Salt
    • Ground nutmeg (optional)
    • Lemon curd - you can use store bought or homemade

    See recipe card below for quantities.

    Equipment

    You won't need any specialty equipment to make these easy lemon cookies, just a few basic tools.

    • Mixing bowls
    • Stand mixer or handheld mixer
    • Cookie scoop or tablespoon
    • Cookie sheet
    • A microplane to zest the lemon

    Step by Step Instructions

    Butter, sugar, lemon zest, egg and vanilla extract mixed together in a bowl.

    STEP 1: In the large bowl of a stand mixer with the paddle attachment or using an electric mixer, beat the room temperature butter, sugar, and lemon zest until light and fluffy, then add the egg and vanilla and mix to combine.

    Whisking flour, salt and nutmeg in a bowl.

    STEP 2: In a medium bowl, whisk together the flour, salt, and nutmeg if using.

    Lemon thumbprint cookie dough in a bowl.

    STEP 3: Mix the dry ingredients into the wet ingredients until a cohesive dough forms.

    Pressing into the center of a cookie dough ball with the back of a cookie scoop.

    STEP 4: Roll cookie dough into 1 tablespoon-sized dough balls and place on a parchment lined baking sheet 2 inches apart. With the back of a small cookie scoop or your finger, press into the middle of each cookie dough ball to create a deep indentation. Refrigerate the cookie dough for 30-60 minutes.

    Filling the centers of thumbprint cookies with lemon curd.

    STEP 5: Bake cookies at 350°F for about 8 minutes, then remove from the oven and fill the center of each cookie with about 1 teaspoon of lemon curd. Turn the oven off, and place the cookies back in the oven for an additional 2 minutes. If the lemon curd is not smooth on top, gently shake the pan until smooth. Cool the lemon curd cookies on a wire rack.

    Tips For Success

    TIP #1 - Adding the lemon zest to the cookie dough ensures a bright, lemony flavor in every bite of these lemon thumbprint cookies.

    TIP #2 - Don't skip the chill! It's important to refrigerate the dough before baking so your lemon filled cookies hold their classic thumbprint shape and don't spread.

    TIP #3 - The nutmeg in the cookie dough adds a warm, unique spice. My grandma always adds it to her sugar cookies! If you don't have nutmeg on hand or you don't love the flavor, simply leave it out.

    TIP #4 - For quick and easy cookies, use store-bought lemon curd! My favorite kind is from Trader Joe's, but you should be able to find it in any grocery store by the fruit preserves. If you'd like to make your own, I recommend this lemon curd recipe.

    Substitutions & Variations

    • Use your favorite jelly or jam to fill the cookies in place of the lemon curd. Or, feel free to mix and match to have different varieties in one batch of cookies!
    • For a more decadent version of these lemon filled cookies, omit the lemon zest and fill each delicious cookie with chocolate-hazelnut spread.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Storage

    Room Temperature: These cookies should not be stored in the refrigerator.

    Refrigerator: Store cookies with lemon curd in an airtight container in the refrigerator for up to 1 week.

    Freezer: Store baked, unfilled thumbprint cookies in the freezer for up to 2 months. When ready to eat, bring to room temperature and fill. If you'd like to freeze the dough, I recommend rolling and indenting each cookie, flash freezing them on a sheet, and then transferring them into a freezer-safe bag for up to 1 month.

    FAQ

    Why do you refrigerate cookie dough before baking?

    Refrigerating cookie dough before baking allows the butter to begin to harden and reduces spreading in the oven.

    Why don't these use baking soda or baking powder?

    Baking soda and powder are leavening agents that help baked goods rise. However, these cookies are meant to maintain the shape we give them, so we don't want them to rise.

    Why are they called thumbprint cookies?

    These cute cookies get their name from the filled dimple in the center, often created using your thumb to create a thumbprint in the dough.

    Thumbprint cookies with lemon curd surrounded by little white flowers.

    More Easy Recipes You'll Love

    • Lemon Blueberry Blondies with Icing
    • The Best Lemon Raspberry Muffins
    • Orange Chocolate Cake with Ganache
    • Edible Snickerdoodle Cookie Dough

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Easy Lemon Curd Thumbprint Cookies

    Kayla Burton
    These easy thumbprint cookies are flavored with lemon zest & nutmeg and filled with tangy lemon curd!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Chill Time 30 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 143 kcal

    Equipment

    • Cookie sheet
    • Cookie scoop 4-teaspoon capacity
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Hand mixer or stand mixer recommended
    • Whisk
    • Spatula
    • Wire cooling rack

    Ingredients
     
     

    • 10 tablespoons unsalted butter room temperature
    • ½ cup granulated sugar
    • 1 teaspoon lemon zest optional
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour weighed in grams (see metric tab) or spooned & leveled
    • ¼ teaspoon salt
    • ⅛ teaspoon ground nutmeg optional
    • ¼ cup lemon curd store-bought or homemade

    Instructions
     

    • In a large bowl, cream together the butter, sugar and lemon zest until light and fluffy (about 2 minutes on medium speed). Mix in the egg and vanilla extract.
    • In a medium bowl, whisk together the flour, salt and nutmeg. Stir them into the wet ingredients until no flour streaks remain.
    • Scoop and roll cookie dough balls, then place them on a cookie sheet 1-2 inches apart. Press into the centers with the back of the cookie scoop to create a deep well. Refrigerate for 30-60 minutes while the oven preheats to 350°F/177°C.
    • Bake cookies for 8 minutes, then carefully fill each cookie with about 1 teaspoon of lemon curd. Turn off the oven and place the cookies back inside for 2 minutes. If needed, shake the tray gently to smooth out the lemon curd.
    • Let the cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack.

    Notes

    Storage: Store cookies in the refrigerator for 1 week or in the freezer for 2 months.
    Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 143kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 47mgPotassium: 21mgFiber: 1gSugar: 8gVitamin A: 209IUVitamin C: 1mgCalcium: 6mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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