Easy Lemon Curd Thumbprint Cookies

5 from 4 votes

These easy thumbprint cookies are flavored with lemon zest & nutmeg and filled with tangy lemon curd!

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 143kcal

10 tablespoons (140 g) unsalted butter room temperature
½ cup (100 g) granulated sugar
1 teaspoon lemon zest optional
1 large egg room temperature
1 teaspoon vanilla extract
2 cups (250 g) 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

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.

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.