Introduction These Lemon Curd Thumbprints are soft, chewy little bites that burst with bright citrus. The lemon curd center shines, making them cheerful enough for any season. They come together with surprisingly little fuss, perfect for busy parents and baking beginners. Think of them as a tasty blend of lemon bars and crinkle cookies in one melt-in-your-mouth bite. With simple steps and pantry-friendly ingredients, you can enjoy sunshine-in-a-cookie in under an hour.
Table of Contents
Why You’ll Love These Lemon Curd Thumbprints
- Taste like individual lemon bars, but in a dainty, handheld form — Lemon Curd Thumbprints at their best.
- No chill time required for the dough, so you’re baking sooner.
- No stand mixer needed; simple mixing by hand works great.
- Ready in under 40 minutes from start to finish.
- Melt-in-your-mouth texture with a vivid, authentic lemon flavor in every bite.
Ingredients + Notes/Substitutions
For the Lemon Curd:
- ½ cup granulated sugar
- 4 large egg yolks, room temperature
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter, sliced, room temperature
For the Cookies:
- 1⅝ cups all purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
For the Coating:
- ½ cup powdered sugar
Notes & Substitutions
- Oil-based dough yields chewier cookies with less risk of greasiness.
- Fresh lemon juice and zest deliver lively flavor; store-bought juice or curd can work in a pinch.
- Room temperature ingredients help smooth mixing and even texture.
- If you don’t have lemon zest, you can substitute a few drops of lemon extract or finely minced lemon rind.
Instructions
Making the Homemade Lemon Curd
- Combine sugar, egg yolks, and lemon juice in a small heatproof glass bowl.
- Whisk until smooth.
- Place the bowl over simmering water, a bain-marie, to warm gently.
- Cook, stirring constantly, until thickened (about 10 minutes; aim for 170℉/77℃ if you have a thermometer).
- Remove from heat.
- Strain curd through a fine mesh sieve into a clean bowl.
- Stir in butter and lemon zest.
- Set aside to cool completely.
Making the Lemon Thumbprint Cookies
- Preheat oven to 350℉/177℃.
- Line two sheet pans with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, and lemon zest in a large bowl.
- In a medium bowl, whisk egg, egg yolk, oil, lemon juice, and vanilla.
- Pour wet ingredients over dry ingredients.
- Stir until just combined, with no dry spots.
- Scoop dough using a 1½ Tablespoon scoop.
- Roll dough into smooth balls.
- Roll each ball generously in powdered sugar.
- Place cookies 2 inches apart on prepared pans.
- Bake for 12 minutes, edges pale but set.
- Remove from oven.
- Immediately indent centers with the back of a rounded 1½ teaspoon measuring spoon.
- Fill each indentation with about 1½ teaspoons cooled lemon curd.
Pro Tips for Perfect Lemon Curd Thumbprints
- Cur d Consistency: Cook curd to a pudding-like thickness; it should coat the back of a spoon.
- Avoid Metallic Taste: Use a glass bowl for lemon curd due to acidity.
- Don’t Overmix: Gently fold wet into dry for tender cookies.
- No Browning: Cookies should stay pale; browning means overbaking.
- Sift Powdered Sugar: For smooth, even coating and crinkles.
- Clean Hands: Keep hands dry when rolling dough; it’s naturally a bit sticky.
Serving, Storage, and Variations
Serving Suggestions
- Serve fresh with a light dusting of powdered sugar.
- Garnish with a thin lemon slice or a mint sprig.
- Pair with tea or coffee for a bright afternoon treat.
Storage Instructions
- Room Temperature: Store cooled Lemon Curd Thumbprints in an airtight container for up to 3 days.
- Refrigeration: For longer freshness, refrigerate up to 1 week, layering with parchment.
- Freezing: Freeze unfilled cookies or filled cookies on a baking sheet first, then transfer to an airtight container or freezer bag for 2–3 months.
Flavor Variations
- Swap lemon curd with strawberry, raspberry, or apricot jam for a different twist.
- Add a touch of almond extract to the cookie dough for a new aroma profile.
Nutrition Information
Nutrition information is an estimate and will vary by brand and size. Use a reliable online calculator for exact values.
| Nutrient | Amount |
|---|---|
| Calories | 207 kcal |
| Carbohydrates | 33 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 85 mg |
| Sodium | 80 mg |
| Fiber | 0.4 g |
| Sugar | 22 g |
FAQ
Can I make the lemon curd ahead of time?
Yes, store cooled Lemon Curd Thumbprints curd in an airtight container in the fridge for 3–5 days.
Why is there no butter in the cookie recipe?
According to baking experts, oil creates a softer and chewier cookie texture compared to butter-based cookies.
Oil creates a softer, chewier cookie and prevents heaviness sometimes found in butter-based lemon cookies, which helps maintain the Lemon Curd Thumbprints texture.
Can I shape the indentations before baking?
For a cleaner look, indent after baking when the cookies are still warm.
Conclusion
These Lemon Curd Thumbprints deliver sunny lemon flavor with a tender, melt-in-your-mouth bite. They come together quickly, making them ideal for busy days or last-minute dessert cravings. If you’re craving something bright and comforting, give this recipe a try and share your Lemon Curd Thumbprints journey with friends and family. Happy baking!
Delicious Lemon Curd Thumbprint Cookies
These delightful thumbprint cookies feature a buttery, soft base filled with a bright and tangy homemade lemon curd. Perfect for a sweet treat or special occasion.
Equipment
- Heatproof glass bowl
- Pot
- Wooden Spoon
- Rubber Spatula
- Fine mesh sieve
- Large bowl
- Medium bowl
- Oven
- Sheet pans
- Parchment paper
- Medium Cookie Scoop
- 1½ teaspoon measuring spoon
- Thermometer
Ingredients
Lemon Curd
- ½ cup granulated sugar
- 4 large egg yolks room temperature
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter sliced, room temperature
Cookies
- 1⅝ cups all purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
Lemon Curd
- Combine sugar, egg yolks, and lemon juice in a heatproof glass bowl, then whisk until smooth.
- Place the bowl over simmering water and cook for about 10 minutes, stirring continuously, until thickened or reaching 170℉/77℃.
- Remove from heat and strain the curd through a fine mesh sieve into a clean bowl.
- Stir in the butter and lemon zest, then set the lemon curd aside to cool.
Cookies
- Preheat oven to 350℉/177℃ and line two sheet pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and lemon zest.
- In a medium bowl, whisk together the eggs, oil, lemon juice, and vanilla until well combined.
- Pour the wet ingredients over the dry ingredients and stir until just combined.
- Use a 1½ Tablespoon cookie scoop to portion dough, roll into balls, then roll each ball in powdered sugar.
- Place the dough balls 2-inches apart on the prepared pans and bake for 12 minutes, until cooked but still slightly soft.
- Immediately after baking, use the back of a rounded 1½ teaspoon measuring spoon to create an indentation in the center of each cookie.
- Fill each cookie with about 1½ teaspoons of the cooled lemon curd.
Notes
Ensure all ingredients are at room temperature for best results, especially for the lemon curd and cookie dough. Do not overbake the cookies to keep them soft.
