Lemon Thumbprint Cookies with Lemon Curd RECIPE:

Lemon Thumbprint Cookies with Lemon Curd

Yield: 24–30 cookies

Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: ~1 hour 15 minutes

Ingredients

For the Lemon Curd Filling

• 2 large eggs

• 2 large egg yolks (reserve the whites for another recipe)

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (120 ml) fresh lemon juice (about 3–4 medium lemons)

• 1 tbsp lemon zest (finely grated)

• 1/2 cup (113 g) unsalted butter, cubed and room temperature

• Pinch of salt

For the Cookies

• 1 cup (226 g) unsalted butter, softened

• 2/3 cup (135 g) granulated sugar

• 1 large egg yolk

• 1 tsp vanilla extract

• 1 tsp lemon zest (finely grated)

• 2 cups (250 g) all-purpose flour

• 1/4 tsp salt

Optional Coating: 1/2 cup (100 g) granulated sugar for rolling dough balls before baking

Step-by-Step Instructions

1️⃣ Make the Lemon Curd

1. In a heatproof bowl, whisk together eggs, yolks, sugar, lemon juice, lemon zest, and a pinch of salt.

2. Place bowl over a saucepan with simmering water (double boiler method). Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes, 170°F / 77°C).

3. Remove from heat and whisk in the butter, a few cubes at a time, until smooth.

4. Press the curd through a fine sieve to remove zest bits for a silky texture.

5. Transfer to a jar, cover with plastic wrap directly on the surface, and chill for at least 30 minutes.

2️⃣ Make the Cookie Dough

1. In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).

2. Beat in the egg yolk, vanilla, and lemon zest until combined.

3. Add flour and salt, mixing on low speed until a soft dough forms.

4. Wrap in plastic wrap and chill for 30 minutes for easier handling.

3️⃣ Shape & Bake

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Roll dough into 1-inch (2.5 cm) balls. Optional: roll each ball in sugar for a sparkling look.

3. Place on baking sheets 2 inches apart. Press your thumb (or the back of a 1/2 teaspoon measure) into the center of each ball to create a deep well.

4. Bake for 10 minutes, remove from oven, and gently re-press the centers (they puff slightly).

5. Return to oven and bake for an additional 2–5 minutes, until edges are lightly golden.

4️⃣ Fill & Serve

• Let cookies cool completely before spooning in chilled lemon curd.

• Dust lightly with powdered sugar if desired.

• Store in an airtight container in the fridge for up to 5 days.

Tips for Success

• Make the lemon curd a day ahead so it’s fully chilled and thick.

• Don’t overbake the cookies — they should stay soft and buttery.

• For a stronger lemon flavor, double the zest in the dough.

• You can use store-bought lemon curd in a pinch, but homemade is much fresher.