Lemon Thumbprint Cookies Recipe – A Zesty, Buttery Treat
Bright, refreshing, and irresistibly sweet, this Lemon Thumbprint Cookies recipe is perfect for anyone who loves citrusy desserts. These buttery shortbread cookies are filled with tangy lemon curd, creating the ultimate balance of sweet and tart.
Thumbprint cookies are a classic holiday favorite, but the addition of lemon takes them to a whole new level. They’re great for spring gatherings, tea parties, baby showers, or simply when you want a cheerful, sunshine-filled bite. Easy to make yet elegant enough to impress, these cookies are a must-try!
Ingredients (Makes 24 Cookies)
For the Cookies:
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ tsp salt
- Zest of 1 lemon
For the Filling:
- ½ cup lemon curd (store-bought or homemade)
Optional Garnish:
- Powdered sugar for dusting
Step by Step Cooking Guide
- Preheat oven – Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter & sugar – In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients – Mix in egg yolks, vanilla extract, and lemon zest until combined.
- Incorporate dry ingredients – Add flour and salt gradually, mixing until a soft dough forms.
- Shape cookies – Roll dough into 1-inch balls. Place them 2 inches apart on baking sheets.
- Make indentations – Using your thumb or the back of a teaspoon, gently press a well in the center of each ball.
- Bake first – Bake cookies for 10 minutes. Remove and press down the indent again if it puffed up.
- Add lemon curd – Spoon ½ tsp of lemon curd into each indentation.
- Finish baking – Return cookies to oven for 5–6 more minutes, or until edges are lightly golden.
- Cool & serve – Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serving Size: 24 cookies
Tips & Variations
- Homemade lemon curd: If you have time, make fresh lemon curd for richer flavor.
- Other fillings: Try raspberry jam, apricot preserves, or orange marmalade for variety.
- Glaze option: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra sweetness.
- Chill dough: If the dough feels too soft, chill for 20 minutes before shaping.
Nutrition Info (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 115 kcal |
| Protein | 1 g |
| Carbohydrates | 12 g |
| Fat | 7 g |
| Fiber | 0.3 g |
| Sugar | 6 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Low-Sugar: Replace sugar with monk fruit sweetener or erythritol.
- Keto-Friendly: Use almond flour + coconut flour mix, keto sweetener, and a sugar-free lemon curd.
- Dairy-Free: Swap butter with vegan butter or coconut oil.
Serving Suggestions
These Lemon Thumbprint Cookies are best served with tea, coffee, or as a light dessert after dinner. They make wonderful gifts when packaged in cookie tins and are perfect for festive occasions.
Soft, buttery, and filled with zesty lemon flavor — this recipe is proof that simple cookies can be truly unforgettable.
FAQ’s
Q1: Can I make these cookies ahead of time?
Yes! You can bake the cookies and store them without the filling in an airtight container for up to 3 days. Add lemon curd before serving.
Q2: How should I store lemon thumbprint cookies?
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Q3: Can I freeze these cookies?
Yes. Freeze unfilled baked cookies for up to 2 months. Thaw and add lemon curd before serving.
Q4: Why did my cookies spread too much?
This usually happens if the butter was too soft. Try chilling the dough for 20 minutes before baking.
Q5: Can I use bottled lemon juice instead of zest?
Lemon zest adds more flavor. If using juice, reduce liquid slightly to avoid overly soft dough.
