Why You’ll Love This Recipe

I appreciate how these cookies offer a perfect balance of sweet and tart flavors. The buttery shortbread melts in my mouth, while the lemon curd adds a refreshing zing. They’re straightforward to make and always impress at gatherings or as a personal indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

Unsalted butter, softened
Granulated sugar
Lemon zest
Vanilla extract
All-purpose flour
Salt
Lemon curd (store-bought or homemade)

For the Lemon Glaze:

Powdered sugar
Freshly squeezed lemon juice
Vanilla extract

Directions

I preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour and salt.
In a large bowl, I cream the softened butter and granulated sugar until light and fluffy. Then, I mix in the lemon zest and vanilla extract.
Gradually, I add the flour mixture to the butter mixture, stirring until a soft dough forms.
I scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Using my thumb or the back of a spoon, I make an indentation in the center of each dough ball.
I fill each indentation with a small amount of lemon curd.
I bake the cookies for 13–15 minutes, until the edges are lightly golden.
After removing them from the oven, I let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
For the glaze, I whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Once the cookies are cool, I drizzle the glaze over them and allow it to set.

Servings and Timing

Servings: Approximately 25 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes

Variations

Homemade Lemon Curd: I sometimes make my own lemon curd for a fresher taste.
Different Fillings: I like to experiment by filling the cookies with raspberry jam or orange marmalade for a different flavor profile.
Glaze Alternatives: Occasionally, I sprinkle powdered sugar over the cookies instead of using a glaze for a simpler finish.

Storage/Reheating

Storage: I store the cookies in an airtight container at room temperature for up to 3 days. If the weather is warm, I refrigerate them to maintain freshness.
Freezing: I freeze the unglazed cookies in a single layer, then transfer them to a freezer-safe container. They keep well for up to 3 months. When ready to enjoy, I thaw them at room temperature and add the glaze before serving.

FAQs

Can I use homemade lemon curd?

Yes, I often use homemade lemon curd for a fresher, more vibrant flavor. Just ensure it’s well-chilled before using it in the cookies.

What if I don’t have lemon zest?

If I don’t have fresh lemons for zest, I sometimes use a small amount of lemon extract to infuse the dough with lemon flavor.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. When ready to bake, I let it sit at room temperature for about 10 minutes to soften slightly.

How do I prevent the cookies from spreading too much?

I make sure the dough is well-chilled before baking. If the dough becomes too soft, I refrigerate the shaped cookies for 15–20 minutes before baking to help them maintain their shape.

Can I double the recipe?

Yes, I double the ingredients and follow the same instructions to make a larger batch, especially when baking for events or gatherings.

Conclusion

These Lemon Curd Thumbprint Cookies are a delightful combination of buttery shortbread and tangy lemon curd, topped with a sweet glaze. I find them perfect for any occasion, from casual tea times to festive celebrations. Their bright flavor and elegant appearance make them a favorite in my baking repertoire.