Lemon Curd Thumbprint Cookies with Homemade Lemon Curd

If you love all things lemon as I do, these lemon curd thumbprint cookies are sure to become a favorite in your home. These classic thumbprint cookies are bright, buttery, and perfectly balanced between sweet and tangy. But what truly makes them special is the lemon curd.

You can use a good store-bought version, but if you have the time to make the lemon curd from scratch, it’s well worth it. Homemade lemon curd has a noticeably fresher flavor with a vibrant tang that’s hard to replicate. The texture is also completely different. It’s silky and creamy rather than gelatin-like. I compared my homemade version to Bonne Maman and Trader Joe’s, and the difference was striking. The homemade curd has a bright, beautiful yellow color, while the store-bought versions tend to be more pale with a slightly jelly-like consistency. When used in thumbprint cookies, the difference in flavor, texture, and color of lemon curd really stands out. 

For a simple finishing touch, I like to dust half of each cookie with powdered sugar. It’s a small detail, but it adds a bit of contrast and makes these lemon curd thumbprint cookies feel just a little more special. To do this, place a small piece of cardstock or cardboard over half the cookie, then lightly dust the exposed side with powdered sugar using a fine mesh sieve. It takes just an extra minute, but gives them a lovely, bakery-style look.

Ingredients you’ll need for lemon thumbprint cookies

For the creamy lemon curd:

• Eggs
• Butter
• Lemons (for the juice and zest)
• Sugar
• Salt

For the cookie dough:

• All-purpose flour
• Baking soda
• Salt
• Butter (room temperature)
• Granulated sugar
• Large eggs
• Pure vanilla extract

How to make lemon curd thumprint cookies

For the lemon curd:

1. Add the sugar and lemon zest to a small food processor fitted with a blade, and blend for about 15 to 30 seconds.
2. In the bowl of a double boiler (the bottom of the bowl should just be touching the simmering water), add the eggs, lemon juice, lemon zest, salt, and sugar, and whisk until combined. Continue whisking while the curd is cooking. 
3. Cook and whisk for approximately 8 to 10 minutes or until an instant-read thermometer reaches 170 degrees and the mixture has thickened. 
4. Once the mixture has thickened, remove the bowl from the double boiler and, using a mesh sieve, pour the curd through the strainer and into a glass jar. Let the curd cool for a few minutes and then place it in the refrigerator for at least an hour to cool completely. The mixture should thicken a bit as it cools.

For the cookie dough:

1. Preheat the oven to 350º.
2. Line two baking sheets with parchment paper.
3. In a medium bowl, mix the flour, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high speed until fully blended and creamy, stopping to scrape down the sides regularly with a rubber spatula. 
4. Add the egg, egg yolk, and vanilla and beat on medium-high until combined. Pause to scrape down the sides with a rubber spatula as needed.
5. With the mixer set on low speed, slowly add the dry ingredients until combined, and the dough has formed. 
6. Refrigerate the dough for at least 30 minutes before making the balls. 
7. Make small balls of dough (roughly a generous 1 tablespoon). Roll the ball in the sugar and place the ball on a parchment paper-lined baking sheet, leaving plenty of room between the cookies. 
8. Using your thumb or the back of a very small cookie scoop, press down in the middle of each cookie dough ball to form a cup or indentation. Place the cookie sheets with the cookie dough balls back in the refrigerator for 30 minutes. This will help the cookies keep their shape while baking. 
9. Place the chilled cookie sheets in the oven and bake for 12 to 15 minutes. Check the cookies at 10 minutes to make sure the bottoms of the cookies are not getting too brown.
10. When done, remove the baking sheets from the oven. If the bottom of the thumbprints has risen a bit, gently push down with your thumb again and carefully transfer the cookies to a wire rack to cool.
11. Once the cookies have cooled, using a small spoon, fill the indentations with lemon curd.
12. Using a small piece of cardboard with a straight edge, hold the cardboard over half the cookie and sprinkle with half with powdered sugar using a small mesh sieve.

Tips for making the perfect thumprint cookies

Perfect thumbprint cookies are simple to make, but a few small details can make all the difference.

• Don’t skip putting the dough into the refrigerator to chill. Chilling helps the cookies hold their shape and prevents too much spreading in the oven.
• Make the thumbprint indent before baking and again after baking if needed. Use your thumb or the back of a small spoon to create the well. If the centers puff up while baking, gently press them again right after they come out of the oven.
• Keep the cookies uniform in size. Using a small cookie scoop helps ensure even baking and a prettier look.
• For the best texture and brightest flavor, spoon the lemon curd into the cooled cookies rather than baking it. I tried it both ways, and it’s definitely better after baking.

How to get that bakery-style powdered sugar finish

Use a fine mesh sieve for the powdered sugar topping. If you’re only dusting one-half of the cookie as I did, use a piece of cardboard to hold over the side of the cookie you’re not dusting. This gives you an almost perfect line of one-half of the cookie dusted and the other half undusted.

Make-ahead and storage tips

These lemon curd thumbprint cookies are easy to make ahead, which makes them perfect for entertaining or everyday baking. The cookie dough can be prepared and chilled up to a day in advance, or even frozen for longer storage. Once baked and filled, the cookies can be stored in an airtight container in the refrigerator for up to 3 days due to the lemon curd. For the best texture and flavor, let them come to room temperature before serving, and add the powdered sugar just before serving for the prettiest finish.

If you like this cookie recipe, here are a few more recipes for some of my favorite cookies

• Apple pie thumbprint cookies
• Easy lemon crinkle cookies
• A healthy(ish) version of peanut butter cookies
• Chocolate chunk shortbread cookies