Lemon lovers will adore these thumbprint cookies! Buttery, tender shortbread rounds are filled with bright lemon curd, baked until just set, and finished with a simple lemon glaze. These lemon curd cookies deliver a perfect balance of tangy citrus and sweet, buttery cookie.
Why You’ll Love These Lemon Curd Cookies
These lemon curd thumbprint cookies combine a delicate shortbread base with a bright burst of citrus. The dough stays soft but holds its shape, creating a little well for the lemon curd that bakes into a glossy, tangy center. A light lemon glaze adds shine and an extra pop of flavor.
- Bright citrus flavor: Each cookie centers a spoonful of lemon curd so every bite has fresh, zesty lemon balanced by sweet shortbread.
- Attractive presentation: The contrast of pale shortbread, yellow curd, and white glaze makes these cookies beautiful on a platter.
- Versatile treat: Perfect for snack time, tea, dessert, or parties. You can easily swap the filling for jam or other curds if you want different flavors.
Ingredients You’ll Need
*Full ingredient amounts and the printable recipe appear in the recipe card below.
- Unsalted butter — Use room-temperature butter so it creams easily but isn’t greasy.
- Granulated sugar — Sweetens and helps with texture.
- Egg yolk — Adds richness and helps the dough bind while keeping the texture short and tender.
- Vanilla extract — A touch for depth without competing with the lemon.
- All-purpose flour — Measure by spooning into the cup or, for best accuracy, weigh the flour.
- Salt — Balances and amplifies the flavors.
- Lemon curd — Homemade or store-bought both work. If you have extra lemons, homemade curd gives the best flavor.
- Powdered sugar and lemon juice — Stir together for a quick glaze to finish the cookies.
How to Make Lemon Curd Cookies
See the recipe card below for printable instructions and exact measurements.
Start by making the shortbread dough.
- Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then mix to combine.
- Whisk the flour and salt together in a separate bowl, then add gradually to the butter mixture. The dough may seem crumbly at first — keep mixing until it comes together into a soft dough.
Shaping and Chilling the Dough
These are thumbprint-style cookies and are meant to be small—about one tablespoon each—so don’t make the portions too large.
- Line a sheet pan with parchment paper or a silicone mat.
- Portion dough with a small scoop (#50) to about 1 tablespoon per cookie and place on the prepared sheet. Fit all the dough balls on one tray so they chill together.
- Roll the portions smooth, then press a ½ teaspoon-sized indentation in the center of each ball (or use your thumb). Indent right after rolling while the dough is warm from your hands to help prevent cracks; dust the spoon or thumb with granulated sugar if it sticks.
- Chill the indented dough balls in the freezer for 20 minutes until firm—this minimizes spreading during baking.
Fill and Bake
- Preheat the oven to 350°F while the dough chills.
- Arrange cookies 2–3 inches apart on a lined baking sheet. Do not bake all pieces on the same tray you chilled on; transfer only the number that fits comfortably. (About 15 cookies fit on a half-sheet pan.)
- Spoon a rounded ½ teaspoon of lemon curd into each well just before baking.
- Bake at 350°F for about 14 minutes or until the cookies are set and the edges are just lightly golden. Let the cookies cool on the sheet so the curd sets.
Make the Lemon Glaze (Optional)
The glaze is optional but adds shine and a bit more lemon flavor.
- Whisk powdered sugar with lemon juice until smooth to form a drizzleable glaze.
- Drizzle over cooled cookies with a spoon or pipe from a small bag. Allow the glaze to set before storing.
Storing and Freezing Lemon Curd Cookies
- To store: Keep cookies in an airtight container at room temperature. They will stay fresh for about a week before beginning to dry out.
- To freeze: Once the curd has fully set, layer cookies with parchment in an airtight container and freeze up to one month. Leave the glaze off if you plan to freeze them for best results.
Helpful Tools
Useful tools for this recipe include a stand mixer (or a sturdy hand mixer), a small cookie scoop (#50), half-sheet pans, silicone baking mats, and a small piping bag or zip-top bag for glazing.
FAQs
Leftover lemon curd is great on toast, waffles, scones, biscuits, or spooned over cheesecake and berries. It also makes a delicious filling for cakes, cupcakes, tarts, or donuts, or folded into whipped cream for a light sauce.
Cookies spread when the dough is too warm, the butter was overly soft, or the baking tray was warm. Chill shaped dough until firm, use an oven thermometer for accurate temperature, and bake on a cool tray each batch.
Avoid overfilling the wells. Use a measuring spoon to make consistent indents and fill with a level or slightly rounded spoonful—don’t heap the filling above the well before baking.
You can re-indent warm cookies right out of the oven and add filling while still warm. The filling may remain a bit tacky once cooled; consider refrigerating if you didn’t bake the filling in place.
Lemon Curd Cookies
Ingredients
Cookies
- 1 cup (226 g) unsalted butter, room temperature (2 sticks)
- 2/3 cup (134 g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (155 g) lemon curd
Glaze
- 1/2 cup (60 g) powdered sugar
- 2 teaspoons lemon juice
Equipment
- Stand mixer or sturdy hand mixer
- Half-sheet pans
- Silicone baking mats or parchment
- #50 cookie scoop
Instructions
- Cream butter and sugar until light. Add egg yolk and vanilla; mix to combine.
- Whisk flour and salt, then gradually add to the mixer. Dough will be crumbly—keep mixing until it forms.
- Line a baking sheet. Portion dough with a small scoop (about 1 tablespoon) and place on the sheet. Roll smooth and press a ½ teaspoon indentation in each ball.
- Freeze the indented dough balls for 20 minutes until firm.
- Preheat oven to 350°F. Arrange cookies 2–3 inches apart on a lined sheet (transfer only the number you can bake at once).
- Fill each well with a rounded ½ teaspoon lemon curd and bake 14 minutes or until just set and edges are lightly golden. Cool on the sheet.
- Whisk powdered sugar and lemon juice to make a glaze. Drizzle over cooled cookies and allow to set before storing.
Notes
- You can substitute jam or preserves for the curd—warm and thin jam slightly if needed so it fills the wells smoothly.
- To store: Airtight at room temperature for up to a week.
- To freeze: Cool completely, layer with parchment in an airtight container, and freeze up to one month. Skip the glaze for freezing.