This lemon curd thumbprint cookies recipe delivers a perfect blend of sweetness and citrus in every bite. Homemade treats with a quick prep and baking time.
These cookies are perfect for gift giving or Holiday baking!
Special diet information: This recipe contains egg, dairy and gluten.
How to make thumbprint cookies with lemon curd
- Almond essence/flavoring
- Lemon curd
- Baking sheet & baking parchment paper
- 2 teaspoons – or a piping bag to fill each cookie.
- Electric mixer
- Mixing bowl
- Plastic wrap
We beat the sugar and butter until it is nice and creamy. This step requires an electric mixer. To this, we add the egg and mix again. Next, almond essence and salt go in. This we mix with a spatula.
With the spatula, we mix in sifted flour and afterward we form a dough using our hands.
Flattened dough is then covered in a plastic wrap and refrigerated for 30 minutes.
Next, we roll about 20 equally looking balls out of the dough, cover them in sugar and place them on a baking sheet. Each ball is pressed down with your thumb or the back of a dessert spoon.
We fill each hole with lemon curd and bake for about 10-13 minutes. They will come out rather pale, only the bottoms should look golden brown.
These lemon curd cookies will harden as they cool down.
In my recipe for chocolate cherry thumbprint cookies, I am using maraschino cherries instead of jam.
Count with 10-13 minutes, depending on your oven. Also, bear in mind that they will turn out rather pale, but as long as their bottoms are golden brown, the cookies are done. They will also harden as they cool down.
These buttery thumbprint cookies will keep up to a week in an airtight container in a cool dry place.
Frequently asked questions
How do you package thumbprint cookies?
Place them in a nice box in layers. To avoid them sticking to each other, use a piece of wax paper to separate them.
Can I use a butter substitute?
I do not recommend it. This recipe was developed with real butter. Using anything else can change its texture and taste, and it may mess up the recipe.
Can I use store-bought lemon curd?
Yes, you can! Homemade lemon curd is delicious and easy to make, but it can be easily substituted with the store-bought variety.
How long will thumbprint cookies stay fresh?
They should last up to a week but if you want to give them as gifts, keep in mind that they are at their best within the first 3 days.
More recipes with lemon curd you might want to try
Lemon Curd Dip – This is a fruit dip that is ready in 2 minutes and requires 3 ingredients!
Chocolate Caramel Cups – These individual desserts are perfect for spring and summer. Chocolate caramel, lemon curd and whipped cream is a combo that is hard to resist.
This is an old post that has been updated recently (2024).
Watch how to make lemon curd thumbprint cookies
Music: Easy Lemon Kevin MacLeod (incompetech.com)
Lemon Curd Thumbprint Cookies
- In a mixing bowl, beat the sugar and butter until creamy. Add egg and mix until well combined. Add salt and almond flavoring (optional) and mix with a spatula.
- Sift in the flour. Mix with a spatula for a minute or so. With your hands, form a dough. It will feel soft at the beginning but will come together while kneading. Form a ball, flatten it and wrap in a plastic wrap. Refrigerate for 30 minutes.
- Take the chilled dough, tear a small piece and roll it into a ball (no larger than a cherry). Cover with sugar and place on a baking sheet lined with baking parchment paper. Repeat until you have used all the dough. With your thumb (see note 5), make a dent in each ball. Fill it with lemon curd – you can either pipe it or spoon it.
- Bake in a preheated oven at 350° Fahrenheit/180° Celsius for 10 minutes or until the bottoms of the cookies are golden brown.
- When done, let them cool down completely before serving.
- If your granulated sugar has very large crystals, try using superfine sugar/caster sugar. This is sugar with small crystals, almost like salt. It is not powder/confectioner’s sugar. In the UK it is called caster sugar.
- All-purpose flour (US) = Plain flour (UK).
- You will need about 20 teaspoons of lemon curd. It can also be substituted with the jam of your choice.
- You should get 20-21 cookies out of this recipe.
- The back of a dessert spoon can be also used.