
Buttery thumbprint cookies filled with bright, tangy lemon curd—perfectly balanced, quick to make, and ideal for gifting or afternoon tea.

This recipe for lemon curd thumbprint cookies has been a small but steady joy in my kitchen for years. I first tested this minimal-ingredient version on a rainy afternoon when I had a jar of homemade lemon curd and a craving for something buttery and bright. The combination of tender, shortbread-like dough with the sharp, glossy lemon center felt like sunshine in a bite, and it instantly became my go-to treat to bring to neighbourhood potlucks and holiday cookie swaps. These are the sort of cookies that disappear fast: crisp at the edges, soft and tender in the center, with just enough curd to make each bite sing.
I love these because they’re fast—ready in about 25 minutes from start to finish—and forgiving. The dough is straightforward: butter, sugar, an egg, vanilla, and flour. You can use homemade lemon curd for the brightest flavor, but store-bought works beautifully when time is short. I’ve made a few dozen batches over the years and found a few small tricks that make a big difference: use superfine sugar (or blitz regular sugar briefly), don’t overwork the dough, and fill the indents right after baking so the curd settles without melting away. Serve these with tea, coffee, or a glass of chilled sparkling wine for a lively dessert moment.
I remember bringing a batch to a family brunch and watching my usually picky nephew take one bite, smile, and say, "These are like lemon candy." That reaction sealed this recipe’s place in our rotation. Over time I’ve found subtle improvements—using superfine sugar for a finer crumb and filling the curd right after baking so the centers stay glossy and vibrant. Simple, reliable, and crowd-pleasing.


One of my favourite things about this recipe is its adaptability. I’ve taken it to book clubs, holiday gatherings, and neighborhood potlucks—people always compliment the bright curd center. My mum once boxed a dozen and handed them out as little gifts during a winter market; they were gone by midday. The contrast of the tender cookie and the clean, vivid lemon is what keeps me coming back to this simple formula.
Store cookies in an airtight container at room temperature for up to 48 hours. If your kitchen is warm, refrigerate for up to 5 days—bring to room temperature before serving for the best texture. For longer storage, freeze cooled, filled cookies in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers; they’ll keep for up to 3 months. To reheat, allow frozen cookies to thaw on the counter for 30–60 minutes; if the curd is chilled and firm, a 5–10 second zap in the microwave will revive the shine.
For a dairy-free version, use a plant-based stick butter substitute and an egg replacer (such as 1 tablespoon ground flaxseed mixed with 3 tablespoons water) though texture will be slightly different. Gluten-free: swap the all-purpose flour for a 1-for-1 gluten-free flour blend that contains xanthan gum. If you want a more intense lemon flavor, fold in 1 teaspoon lemon zest into the dough, but reduce the curd filling slightly to avoid a too-wet center.
These cookies are perfect with afternoon tea, a coffee break, or a light dessert after a citrus-forward meal. Plate them on a tiered tray for gatherings and garnish with a tiny sprinkle of powdered sugar or a thin lemon zest strip for visual contrast. Pair with Earl Grey, chamomile, or a crisp sparkling wine for a festive touch.
Thumbprint-style cookies are a classic across many baking traditions, often filled with jam or curd. The concept of a short, buttery base with a bright center likely evolved from Central European shortbreads and preserves; the lemon curd twist adds a modern, tangy American adaptation that highlights citrus preserves widely available in American pantries.
Make the dough up to 48 hours ahead—store wrapped in plastic or an airtight container in the fridge and bake fresh when needed. You can also pre-scoop dough into a lined tray, cover, and chill or freeze; bake from chilled with an extra minute or two. Prepare lemon curd ahead and keep refrigerated for up to 2 weeks, or freeze portions in small containers for longer storage.
These lemon curd thumbprint cookies are an easy, satisfying treat to bake any time you want something bright and buttery. Share them, freeze them, and tweak them to make the recipe your own—there’s so much goodness in a little cookie.
Make superfine sugar by pulsing 1 cup granulated sugar in a blender for 20–30 seconds.
Press indents again immediately after baking if they’ve softened in the oven so curd sits neatly.
Use room-temperature egg and butter for even mixing and a tender crumb.
To flatten dough uniformly, cover with a small square of parchment and press with a measuring cup.
This nourishing lemon curd cookies (thumbprint!) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—baked and filled cookies can be frozen for up to 3 months. Freeze single-layer on a tray first, then pack in an airtight container with parchment between layers.
Use about 1/2 teaspoon lemon curd per cookie so the filling sits neatly without overflowing. Fill the indents immediately after baking.
This Lemon Curd Cookies (Thumbprint!) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or use a non-stick sheet to prevent sticking and promote even browning.
Beat 1/2 cup softened butter and 1/2 cup superfine sugar until pale and creamy, about 2–3 minutes with a mixer. Proper creaming incorporates air and yields a tender crumb.
Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, scraping the bowl to ensure an even mixture and to avoid pockets of unmixed butter.
Add 1 3/4 cups all-purpose flour and mix on low speed until a soft dough forms. Stop mixing as soon as the dough comes together to avoid toughness from overworking.
Roll heaped teaspoons of dough into small balls and place on the prepared sheet. Use the back of a teaspoon to make an indent about halfway into the ball; cover with parchment and press gently for uniform flattening.
Bake for 10 minutes or until edges just begin to turn golden. Remove from oven, press indents again if necessary, and fill each with about 1/2 teaspoon lemon curd while warm so the filling sits glossy.
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