These lemon curd thumbprint cookies are soft and chewy lemon sugar cookies with luscious lemon curd centers.
If you're looking for other cookie recipes check out my chocolate thumbprint cookies, Biscoff butter cookies, white chocolate macadamia nut cookies, carrot cake cookies, or red velvet cookies!
Why You'll Love these Lemon Curd Cookies
They're SO lemony. The cookies are made with lemon zest for the best flavor. Then they're filled with a thick, homemade, sweet and tart lemon curd. *Chef's kiss*
They've got the best texture. These are chewy, buttery shortbread cookies! Each bit truly melts in your mouth.
They're pretty easy to make! They only require a few ingredients, and the dough only takes a few minutes to make. After it's chilled, the cookies bake for 10 minutes and then are filled with an easy lemon curd.
Ingredients for Lemon Curd Cookies
- Flour- all-purpose flour is used for the best "chew"
- Salt- helps bring out all the flavors in these cookies
- Baking Powder- helps the cookies to rise slightly
- Unsalted Butter- make sure it's softened
- Granulated White Sugar- used to sweeten the cookies and lemon curd
- Egg Yolks- make sure they're room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but vanilla extract will work as well
- Lemon Juice- fresh squeezed will give you the best results
- Lemon Zest- adds and extra lemony punch to the curd and cookies
Step by Step Instructions
Please see recipe card below for complete measurements and baking time!
For the Lemon Curd Recipe
STEP ONE: To make the lemon curd, add the lemon juice, egg yolks, granulated white sugar, salt and lemon zest to a small saucepan or pot. Whisk everything together.
STEP TWO: Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough.
STEP THREE: Remove it from the heat and slowly whisk in the cold, cubbed butter.
STEP FOUR: Once all of the butter is melted in, transfer the curd to a heat proof, medium bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely
For Lemon Butter Cookies
STEP ONE: In a small bowl, whisk together the flour, salt and baking powder.
STEP TWO: In a large bowl, cream butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, 2-3 minutes. (Alternatively, you add the butter and sugar to the bowl of a stand mixer, fitted with the paddle attachment.)
STEP THREE: Add in egg yolk, lemon zest and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.
STEP FOUR: Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
STEP FIVE: Scoop the dough into 1 tablespoon portions and roll them into balls. After each ball is rolled, immediately press it with a ½ teaspoon to make an indent. Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.
STEP SIX: Once chilled, separate the cookies 12 at a time on a prepared baking sheet. Bake the cookies at 350 degrees for 9-10 minutes. When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.
STEP SEVEN: Once the cookies are completely cooled, spoon about 1 teaspoon of lemon curd into the center of each cookie. (If you desire, you can sprinkle powdered sugar over the cookies before adding the lemon curd filling.)
Please see recipe card below for complete measurements and baking time!
FAQs
How do I store the cookies? Keep the cookies in an airtight container for up to three days, or freeze for up to two weeks.
Do I really need to chill the dough? Yes, the formed dough balls absolutely need to be chilled to help the cookies better keep their shape.
Can I use store bought lemon curd? Sure! Homemade lemon curd is a lot tastier and easy to make though!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
When the cookies are straight out of the oven, go around them in a circular motion with a circular cookie cutter. This will help the cookies to go back to their previous smaller size and it'll give them a perfect circular shape!
Use a ½ teaspoon to make the indents in the cookie dough. I know these are "thumbprint" cookies, but a ¼ teaspoon will give you much prettier indents!
If you make these cookies please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Lemon Recipes To Try:
Lemon Bars
Best Lemon Tart
Lemon Raspberry Loaf Cake
Lemon Lavender Sugar Cookies
Lemon Curd Cookies
Ingredients
For the Lemon Curd
- ½ cup (120 ml) lemon juice about 3 large lemons
- 1 tablespoon (10 g) lemon zest about 2 lemons
- 4 egg yolks
- ¾ cup (150 g) granulated white sugar
- ⅛ teaspoon salt
- ½ cup (112 g) unsalted butter, cold and cut in cubes
For the Lemon Sugar Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla
- 1 teaspoon (3 g) lemon zest
Instructions
For the Lemon Curd
- To make the lemon curd, add the lemon juice, lemon zest, egg yolks, granulated white sugar and salt to a small saucepan or pot. Whisk everything together.½ cup (120 ml) lemon juice, 1 tablespoon (10 g) lemon zest, 4 egg yolks, ¾ cup (150 g) granulated white sugar, ⅛ teaspoon salt
- Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough.
- Remove it from the heat and slowly whisk in the cold, cubbed butter.½ cup (112 g) unsalted butter, cold and cut in cubes
- Once all of the butter is melted in, transfer the curd to a heat proof, medium bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely.
For the Lemon Sugar Cookies
- In a small bowl, whisk together the flour, baking powder and salt.2 ½ cups (313 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon sea salt
- In a large bowl, cream butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)1 cup (224 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar
- Add in the egg yolk, vanilla and lemon zest and mix on medium-high speed until pale in color and fluffy, about 1-2 minutes.1 egg yolk, 1 teaspoon (5 ml) vanilla, 1 teaspoon (3 g) lemon zest
- Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
- Scoop the dough into 1 tablespoon portions and roll them into balls. After each ball is rolled, immediately press it with a ½ teaspoon to make an indent.
- Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.
- Preheat the oven to 350 degrees.
- Once chilled, separate the cookies 12 at a time on a prepared, parchment paper lined baking sheet.
- Bake the cookies for 9-10 minutes.
- When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.
- Once the cookies are completely cooled, spoon about 1 teaspoon of lemon curd into the center of each cookie. (If you desire, you can sprinkle powdered sugar over the cookies before adding the lemon curd filling.)
- Then serve!