If you’re looking for a fresh and fruity addition to your cookie spread- check out this Lemon Curd Thumbprint Cookies recipe! These cookies are a delicious combination of buttery shortbread and tangy homemade lemon curd, creating a treat that’s perfect for any occasion. To help you master this recipe, I’ve packed this post with tips, tricks, and ways to make it your own.

Ingredients For Lemon Curd Cookies:

For the Buttery Shortbread Cookies:

• Unsalted butter, softened
• Powdered sugar
• All-purpose flour
• Lemon juice or extract
• Egg yolk
• Zest of one lemon

For the Tangy Homemade Lemon Curd (you can also use store bought!) 

• Fresh lemon juice
• Lemon zest
• Unsalted butter
• Sugar
• Egg yolks

Supplies needed for Lemon Thumbprint Cookies:

• Cookie Sheet
• Stand mixer with a paddle attachment or hand mixer
• Small saucepan for the lemon curd 
• Medium sized bowl and spatula

The Process:

Cream butter and sugar in a large mixing bowl. add the egg yolk, lemon zest, and lemon juice- mixing until smooth and creamy. Gradually add the flour and mix. The dough may seem a bit crumbly at first but it will come together. 

Scoop dough into one inch balls using a small cookie scoop or measuring spoon and place on a prepared baking sheet. Use your thumb or the back of knife or spoon to make an indent in the center of each cookie. Spoon about a teaspoon of lemon curd filling into each one.

Bake cookies in preheated oven for about 10 minutes and drizzle a simple lemon glaze on top of the curd. 

On the subject of Lemon Curd:

You can of course make your own Lemon Curd like I did. My favorite lemon curd recipe is here. Otherwise it will still be amazing if you use storebought lemon curd. (Trader joes has a good one!) 

Tips for Perfect Lemon Curd Cookies:

1. Perfecting the Cookie Dough:

   • Ensure your butter is softened to room temperature for a creamy texture.
   • Use a kitchen scale for precise measurements, especially for flour, to achieve the ideal cookie consistency.

2. Shaping and Baking Tips:

   • Use a silicone mat or parchment paper on your baking sheet for easy cleanup and to prevent sticking.
   • For uniform cookies, scoop the same amount of each cookie and use the back of a spoon for consistent “thumbprint” shapes.
   • For a chewier cookie, slightly underbake, aiming for a pale golden color around the edges.

3. Tips for Making Lemon Curd:

   • Whisk the eggs and sugar until pale and fluffy to create a light and airy lemon curd.
   • Use a heavy-bottomed saucepan for even heat distribution during the cooking process.
   • Stir the lemon curd continuously to prevent burning and achieve a velvety smooth texture.

4. Filling the Thumbprint Cookies:

   • Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack. This helps them set and maintain their structure.
   • If you’re feeling creative, experiment with different-sized thumbprints to figure out how much lemon curd you like in each cookie. I also love filling them with different jams and curds I have on hand. 

5. Storage and Serving Suggestions:

   • Store cookies in an airtight container at room temperature for up to a week to maintain their freshness. (I also have chilled them in the fridge to make them last a little longer.)

6. More tips:

   • Freeze cookie dough balls for a quick and convenient baking session whenever the craving strikes.
   • Experiment with different citrus flavors for a unique twist on the classic recipe. I also like making the dough with almond flavoring and raspberry jam! 

Other favorite cookie recipes:

• Thumbprint Cookies with Icing
• Chewy Lemon Cookies
• Perfect Chocolate Chip Cookies for Two