Lemon Curd Thumbprint Cookies

Prep Time	Cook Time	Total Time
25 min	14 min	39 min

Introduction

These lemon curd thumbprint cookies are buttery, tender little bites filled with bright, tangy lemon goodness.

They are perfect for holidays, baby showers, or any afternoon when you want a pretty tea-time treat.

The simple shortbread-style dough pairs so well with the silky lemon curd, and a dusting of powdered sugar makes them extra special.

Ingredients (24 servings)

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Ingredients for the Cookies:

2 sticks unsalted butter, softened
⅔ cup granulated sugar
½ tsp pure vanilla extract
2 cups all-purpose flour
¼ tsp salt
powdered sugar (for dusting, optional)

Ingredients for the Filling:

½ cup lemon curd

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How to Make Lemon Curd Thumbprint Cookies

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Preheat and prep

Preheat your oven to 350°F and line two baking sheets with parchment paper.
Make sure your butter is very soft, so it beats smoothly and traps some air.
Cream butter and sugar

In a large bowl, beat the butter and granulated sugar with a hand mixer until light and fluffy.
Scrape down the bowl and beat in the vanilla until it disappears into the mixture.

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Finish the dough

Add the flour and salt, then mix on low speed just until a soft dough comes together.
Stop mixing as soon as you see no dry streaks, so the cookies stay tender and not tough.
Scoop level tablespoon portions of dough and roll them into smooth balls with your hands.
Chill the dough balls on a plate or pan in the fridge while the oven finishes heating.
Shape and bake the cookies

Arrange the chilled balls on the prepared sheets, leaving about 2 inches between each cookie.
Press a well into the center of each ball using a thumb, measuring spoon, or the back of a utensil.
If any edges crack, gently press them back together so the cookies bake up neat and round.
Bake the cookies for 12 to 14 minutes, until the edges are set but not browned.
Halfway through baking, open the oven and re-press any wells that have puffed up slightly.
Fill with lemon curd

Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack.
Spoon about 1 teaspoon lemon curd into each warm well, letting it settle into a smooth pool.
Cool the cookies completely so the lemon curd thickens slightly and the cookies firm up.
Dust with powdered sugar right before serving, if you like a soft snowy finish.

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Substitutions

All-purpose flour -> 1:1 gluten-free baking blend: Use a cup-for-cup gluten-free baking blend in the same amount to make the cookies gluten-free friendly. The texture stays tender and sandy, though the cookies may spread a touch less in the oven.
Lemon curd -> Raspberry or strawberry jam: Swap the lemon curd for a thick seedless red jam for a classic thumbprint cookie vibe. The cookies taste sweeter and more berry forward, and the jewel tone centers look very festive.
Lemon curd -> Lemon curd mixed with cream cheese: Blend equal parts lemon curd and soft cream cheese for a tangy, cheesecake-style filling. The mixture bakes slightly firmer and adds a creamy richness that pairs beautifully with the buttery cookie base.

Tips

Measure flour the right way: Fluff your flour, spoon it into the cup, then level it so the dough does not turn dense. Packing flour into the cup adds extra weight and can make dry, crumbly cookies.
Keep the dough cool: If your kitchen is warm, chill the dough balls longer so they hold their thumbprints instead of flattening. Cool dough gives thicker, neater cookies with well defined centers.
Use a tool for perfect wells: A round 1-teaspoon measuring spoon makes even, deep wells that hold plenty of filling. Press straight down, then twist gently so the sides smooth instead of cracking.
Avoid overbaking: Pull the cookies when the bottoms are just turning light golden and the tops still look pale. They will firm as they cool, staying tender instead of hard.
Make-ahead and store: Bake the cookies and freeze them unfilled in an airtight container for up to one month. Thaw at room temperature, then fill with lemon curd right before serving for the freshest texture.

Energy	146	kcal
Protein	2	g
Total Fat	8	g
Carbohydrates	16	g
Dietary Fiber	0	g

FAQ

Why did my thumbprints close up while baking?: The dough was likely too warm or overmixed, which lets the butter melt fast and the cookies spread. Next time, chill the shaped dough longer and mix only until the flour just disappears.
Can I bake the lemon curd in the cookies instead of adding it later?: Yes, you can add the lemon curd before baking, but it may darken slightly and form a thin skin. Bake on the lower end of the time range and watch closely so the filling does not bubble over.
How do I know when the cookies are fully baked?: Look for set edges and slightly dry surfaces, but very little color on the tops. Lift one cookie gently and check that the bottom is a light, even golden shade.
Can I use homemade lemon curd?: Homemade lemon curd works beautifully, as long as it is thick and fully chilled before you spoon it in. If it seems loose, simmer it a bit longer on the stove, then chill again for a firmer texture.