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A close-up of delicious Lemon Thumbprint Cookies on a dark plate, one cookie broken in half revealing its bright yellow lemon curd filling.
Linda

Zesty Lemon Thumbprint Cookies

These delightful Lemon Thumbprint Cookies feature a buttery, tender shortbread base filled with a bright, tangy lemon curd and often finished with a light dusting of powdered sugar. They're a perfect balance of sweet and tart, ideal for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened (226g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 large lemon zest
  • 2 cups all-purpose flour (250g)
  • 1/4 tsp salt
For the Filling
  • 1/2 cup lemon curd approx. 150g, store-bought or homemade
For the Optional Topping
  • 1/4 cup powdered sugar (30g), for dusting

Equipment

  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare the Cookie Dough
  1. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the egg yolk, vanilla extract, and lemon zest until well combined, scraping down the sides of the bowl as needed.
  3. In a separate small bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
Chill and Form Cookies
  1. Cover the dough with plastic wrap and chill in the refrigerator for at least 15-20 minutes. This makes the dough easier to handle.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Roll the dough into small balls, about 1-inch in diameter (approx. 1 tablespoon of dough). Place them about 2 inches apart on the prepared baking sheets.
  4. Using your thumb or the back of a rounded measuring spoon, make an indentation in the center of each cookie ball. Be gentle to avoid cracking the edges too much.
Fill and Bake
  1. Spoon about 1/2 to 1 teaspoon of lemon curd into each indentation.
  2. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. The lemon curd will bubble slightly.
  3. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Finish (Optional)
  1. Once completely cool, dust the Lemon Thumbprint Cookies with powdered sugar.

Notes

For best results, ensure your butter is truly at room temperature. If the dough becomes too sticky while rolling, return it to the refrigerator for a few minutes. Store cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. You can make your own lemon curd or use a good quality store-bought version.