Lemon Thumbprint Cookies Recipe

Lemon thumbprint cookies on a dark plate on a dark surface.

5 from 2 votes

These lemon curd thumbprint cookies are the perfect combination of tender melt-in-your-mouth lemon cookies filled with sweet and tangy luscious lemon curd.

Prep Time15

Cook Time12

Course: Cookie, Dessert

Cuisine: American

Keyword: lemon cookies, lemon curd cookie, lemon curd cookies, lemon thumbprint cookies, thumbprint cookies recipe

Servings:

Calories: 73kcal

Author: Leigh Harris

Ingredients

2 1/4 cups All-purpose flour
1/2 tsp Baking soda
1/4 tsp Baking powder
1/2 tsp Kosher salt
3/4 cup Unsalted butter softened
2/3 cup Granulated sugar
1 tbsp Lemon zest
3 oz Cream cheese softened
1 large Egg room temperature
1 tsp Vanilla extract
1/2 cup Lemon curd homemade or store-bought

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside
2 1/4 cups All-purpose flour, 1/2 tsp Baking soda, 1/4 tsp Baking powder, 1/2 tsp Kosher salt
In a large bowl using your fingers rub the lemon zest into the granulated sugar. Add the softened butter and using an electric mixer cream together until light and fluffy, about 3-4 minutes. Beat in the cream cheese, egg, and vanilla until combined.
3/4 cup Unsalted butter, 2/3 cup Granulated sugar, 1 tbsp Lemon zest, 3 oz Cream cheese, 1 large Egg, 1 tsp Vanilla extract
Reduce the mixer speed to low, add the dry ingredients, and mix just until combined.
Roll 1 1/2 teaspoons of dough into a ball and place 1 1/2 inches apart on the prepared baking sheet. Dampen your thumb and make an indentation in the center of each dough ball.
Bake for 8-10 minutes until the edges are lightly browned. Remove from the oven and reshape the indentation of each cookie using a rounded teaspoon measuring spoon.
Fill each cookie indentation with about 1/2 teaspoon of lemon curd. Sprinkle with sparkling sugar and bake another 3-5 minutes until golden. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
1/2 cup Lemon curd

Notes

These cookies only need 10-14 minutes to bake. Do not overbake.

See the FAQ section for storing and freezing instructions.

Nutrition