These buttery, melt-in-your-mouth lemon thumbprint cookies are filled with tangy lemon curd and finished with a sweet glaze that makes them look as good as they taste. I first made these on a rainy Saturday afternoon when I wanted something bright and cheerful, and the whole kitchen smelled like sunshine. They're surprisingly easy to put together, and the soft, tender texture paired with that zingy lemon filling makes them impossible to resist.
If you're craving more easy treats that feel a little fancy, you'll love my Easy Lotus Biscoff Cheesecake or these Easy Smores Brownie Cupcakes. And for another citrus-kissed dessert, try my Chocolate Chip Bundt Cake Recipe with a hint of orange zest.
Why These Lemon Thumbprint Cookies Are So Good
There's a reason these Lemon Thumbprint Cookies disappear so fast. The dough itself is tender and buttery with just enough lemon zest to give it a subtle citrus flavor. Then you press your thumb right into the center and fill it with bright, tangy lemon curd that balances all that sweetness perfectly. The drizzle of icing on top adds a little extra polish, but honestly, they're delicious even without it.
What makes these Lemon Thumbprint Cookies special is how the textures work together. You get that soft, almost shortbread-like bite from the cookie, then a burst of smooth, creamy lemon curd in the middle. Rolling them in sugar before baking gives the outside a delicate crunch that contrasts beautifully with the soft center.
They're also one of those recipes that looks impressive but doesn't require any fancy techniques. If you can roll dough into a ball and press your thumb into it, you're golden.
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Lemon Thumbprint Cookies Ingredients
These simple ingredients come together to create tender, citrus-filled butter cookies with lemon curd and a sweet glaze.
See Recipe Card Below This Post For ingtedient Quantites
For the Dough:
- All-purpose flour: Forms the structure of these soft cookies and keeps them tender without being too crumbly. Spooning and leveling the flour helps you get the right amount.
- Cornstarch: Adds extra tenderness to the cookie dough and gives them that melt-in-your-mouth texture.
- Salt: Balances the sweetness and brings out the lemon flavor.
- Unsalted butter: The base of the dough. Softened butter creams beautifully with the sugar and creates that rich, buttery flavor. Make sure it's at room temperature for the best texture.
- Granulated sugar: Sweetens the dough and helps create a light, tender crumb when creamed with the butter.
- Fresh lemon zest: Brings bright, concentrated lemon flavor throughout the entire cookie. Fresh zest makes a huge difference here.
- Fresh lemon juice: Adds a touch of tanginess to the dough and enhances the citrus flavor.
- Egg: Binds everything together and adds moisture to keep the cookies soft.
- Vanilla bean paste: Gives a warm, sweet flavor that complements the lemon perfectly. Vanilla extract works just as well.
For the Coating & Filling:
- Granulated sugar: Rolling the dough balls in sugar before baking gives them a slightly sparkly, delicate crust.
- Lemon curd: The star of the filling. Homemade lemon curd tastes incredible, but store-bought works beautifully too and saves time.
For the Icing:
- Confectioners' sugar: Creates a smooth, sweet glaze that drizzles perfectly over the cooled cookies.
- Fresh lemon juice: Thins the powdered sugar into a pourable icing and adds an extra hit of lemon flavor.
How to Make Lemon Thumbprint Cookies
These Lemon Thumbprint Cookies come together in a few simple steps, with a little patience for chilling.
Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until combined. In a large bowl, beat the softened butter and sugar on medium-high speed for about 3 minutes until the mixture looks light and fluffy. Add the lemon zest, lemon juice, egg, and vanilla bean paste, then mix until everything comes together. The mixture might look a little curdled at this point, but don't worry-it'll smooth out once you add the dry ingredients. Scrape down the sides and bottom of the bowl so nothing gets left behind.
Combine dry ingredients: Add your flour mixture to the wet ingredients and mix on low speed just until the dough comes together. It should look soft and a little creamy. Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 3 hours. You can chill it for up to 3 days if you want to prep ahead.
Shape the dough: Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. Scoop out about 1 tablespoon of dough per cookie and roll each piece into a smooth ball. Roll each ball in granulated sugar until it's coated, then place them about 2 inches apart on your prepared baking sheets.
Fill the cookies: Use your thumb to gently press down into the center of each dough ball, creating a little well. Don't press all the way through-just make a nice indentation. Fill each well with about half a teaspoon of lemon curd.
Chill the shaped cookies: Slide the baking sheets into the fridge for about 10 minutes while your oven finishes preheating. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
Bake: Bake the cookies for 12 to 13 minutes, just until the edges look set and turn a light golden color. The centers might still look a little soft, and that's perfect. Let them cool on the baking sheets for about 5 minutes before carefully moving them to a wire rack to cool completely.
Make the icing: In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until you have a smooth, pourable glaze. Drizzle it over the cooled cookies using a spoon, a fork, or a squeeze bottle if you want to get fancy. Let the icing set at room temperature for about 30 minutes before serving or storing.
Smart Substitutions
Want to switch things up? Here are some easy swaps that still give you delicious results.
Lemon curd: If you don't have lemon curd on hand, raspberry jam or apricot preserves work beautifully and add a different flavor twist. You can also try orange curd for a sweeter citrus vibe.
Vanilla bean paste: Regular vanilla extract is a perfect substitute. Use the same amount.
Butter: If you need a dairy-free version, use a good-quality plant-based butter stick. Make sure it's softened the same way regular butter would be.
Cornstarch: You can replace the cornstarch with an equal amount of all-purpose flour if that's all you have, though the cookies won't be quite as tender.
Equipment For Lemon Thumbprint Cookies
You don't need anything fancy to make these homemade Lemon Thumbprint Cookies. Here's what helps the process go smoothly.
- Handheld or stand mixer: Makes creaming the butter and sugar quick and easy. A hand mixer works perfectly if you don't have a stand mixer.
- Whisk: For mixing your dry ingredients and making the icing.
- Mixing bowls: A couple of medium to large bowls, either glass or metal.
- Parchment paper or silicone baking mats: Keeps the cookies from sticking and makes cleanup a breeze.
- Baking sheets: You'll need at least two to bake multiple batches.
- Wire rack: Lets the cookies cool evenly so the bottoms don't get soggy.
- Squeeze bottle: Optional, but it makes drizzling the icing neat and easy if you have one.
How to Store These Lemon Thumbprint Cookies
These soft Lemon Thumbprint Cookies stay fresh and delicious for several days if you store them properly.
At room temperature: Keep the cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper if you're stacking them so the icing doesn't smudge.
In the fridge: If your kitchen is warm or you want them to last a little longer, store them in the fridge for up to a week. Let them come to room temperature before serving for the best flavor and texture.
Freezing: You can freeze the baked and iced cookies for up to 2 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container with parchment paper between layers. Thaw at room temperature when you're ready to enjoy them.
Freezing the dough: If you want to prep ahead, freeze the shaped and filled cookies before baking. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
Perfect Pairings
These Lemon Thumbprint Cookies are delicious on their own, but they're even better with a few simple accompaniments.
With tea or coffee: The bright lemon flavor pairs beautifully with a cup of hot tea, especially something floral like chamomile or Earl Grey. They're also lovely with a strong cup of coffee in the afternoon.
As part of a cookie platter: These Lemon Thumbprint Cookies look gorgeous next to chocolate chip cookies or my Easy Peppermint Bark Fudge. The lemon adds a nice contrast to richer, chocolatey treats.
With fresh berries: Serve them alongside a bowl of fresh strawberries or blueberries for a light, summery dessert.
Ice cream on the side: A scoop of vanilla or lemon sorbet turns these Lemon Thumbprint Cookies into an easy but elegant dessert.
Expert Tips
Chill the dough: Don't skip the chilling time. It helps the Lemon Thumbprint Cookies hold their shape and keeps them from spreading too much in the oven.
Use room temperature ingredients: Softened butter and a room temperature egg blend more smoothly and create a better texture in the dough.
Don't overfill: A half teaspoon of lemon curd is the perfect amount. Too much and it'll bubble over and burn during baking.
Press gently: When you make the thumbprint, press down gently but firmly. You want a nice well without flattening the whole cookie.
Watch the bake time: These Lemon Thumbprint Cookies bake quickly. Take them out when the edges are just set and the centers still look a little soft. They'll firm up as they cool.
Let the icing set: Give the icing a full 30 minutes to set before you stack or store the cookies. It'll harden just enough to keep from smudging.
FAQ
Should you fill thumbprint cookies before or after baking?
You fill thumbprint cookies before baking. After you press your thumb into the dough to create the well, you add the lemon curd and then chill the shaped cookies briefly before baking. This way, the filling bakes into the cookie and sets beautifully. If you wait until after baking, the curd won't have that same smooth, baked-in texture.
What cookie is the easiest to make?
Drop cookies like chocolate chip or oatmeal are usually the easiest since you just scoop and bake. But Lemon Thumbprint Cookies are pretty simple too-you roll the dough into balls, press your thumb in, and add a filling. There's no rolling out or cutting, so they're beginner-friendly and fun to make with kids.
What is the filling in thumbprint cookies?
Traditionally, thumbprint cookies are filled with jam, but you can use all kinds of fillings. These lemon thumbprint cookies use tangy lemon curd, which gives them a bright, citrusy flavor. Other popular options include raspberry jam, apricot preserves, chocolate ganache, or even Nutella. The filling is what makes each thumbprint cookie unique.
What does lemon juice do to a cookie?
Lemon juice adds a subtle tanginess and brightens the overall flavor of the cookie dough. It also adds a little moisture and helps balance the sweetness. In these Lemon Thumbprint Cookies, the lemon juice works together with the lemon zest to give the dough a gentle citrus flavor that complements the bold lemon curd filling. It's a small amount, so it won't make the dough too acidic or change the texture.
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Pairing
These are my favorite dishes to serve with Lemon Thumbprint Cookies
Lemon Thumbprint Cookies
Ingredients
Method
- In a medium-sized bowl, combine the flour, cornstarch, and salt, whisking them together until evenly mixed.
- In a large bowl, beat the softened butter and sugar using a handheld or stand mixer until the mixture is light and fluffy, about 3 minutes. Add lemon zest, lemon juice, egg, and vanilla paste and continue beating until well combined, approximately 1 minute. The mixture may look curdled, but it will smooth out when you add the dry ingredients.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated. The dough should be creamy. Cover and refrigerate the dough for at least 3 hours, or up to 3 days.
- Place the granulated sugar in a small bowl. Scoop out about 1 Tablespoon of dough and roll it into a ball. Roll each dough ball in sugar and arrange them 2 inches apart on a lined baking sheet.
- Use your thumb or the back of a spoon to create an indentation in the center of each dough ball. Fill each indentation with ½ teaspoon of lemon curd.
- Preheat the oven to 350°F (177°C). Place the baking sheets with the unbaked cookies in the refrigerator while the oven heats. Bake the cookies for 12-13 minutes, or until the edges are lightly browned. Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together the confectioners' sugar and lemon juice in a small bowl. Once the cookies are completely cooled, drizzle the icing over the top. The icing will set within about 30 minutes at room temperature.
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