Lemon Curd Thumbprint Cookies are an easy way to bring a bit of brightness to your dessert table. Using a store-bought sugar cookie mix, these cookies are filled with tart lemon curd for a simple yet delicious treat.
Easy Lemon Thumbprint Cookies
There’s something so charming about the dainty look of thumbprint cookies—they make the perfect bite-sized treat. Despite their fancy appearance, they’re quite simple to make.
Starting with a sugar cookie mix makes the process even easier. My favorite cookie recipes, these cream cheese sugar cookies, and bright blue Cookie Monster cookies, also start from a sugar cookie base.
I especially love lemon during summer, and these cookies are bursting with lemon flavor. You can whip up your own lemon curd if you like, but store-bought works just as well for a quick fix.
Simple Ingredients
- Sugar cookie mix: This serves as the base for our cookies, making the process quick and easy. I used Betty Crocker, my go-to sugar cookie mix.
- All-purpose flour: Adds structure and helps achieve the perfect cookie texture.
- Unsalted butter: Provides richness and helps create a tender crumb.
- Egg: Binds the ingredients together and adds moisture to the dough.
- Lemon zest: Infuses the dough with a fresh, vibrant lemon flavor.
- Lemon curd: The star of the show, adding a burst of tangy lemon goodness to each bite. Homemade or store-bought lemon curd will work.
- Powdered sugar: Combined with lemon juice to create a zesty glaze that enhances the lemon flavor.
- Fresh lemon juice: Mixed with powdered sugar to make a bright, tangy glaze.
Making the Lemon Curd Thumbprint Cookies Recipe
- Preheat the oven: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, combine the sugar cookie mix, flour, butter, egg, and lemon zest until a soft dough forms.
- Shape the cookies: Roll the dough into 1-tablespoon-sized balls and place them on the parchment-lined cookie sheet, spacing them about 1 1/2 inches apart.
- Chill the dough: Refrigerate the cookie dough balls on the prepared baking sheet for 30 minutes. You may be tempted to skip this step, but don’t, as it prevents the cookies from spreading too much during baking.
- Bake cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden.
- Make the indentations: While the cookies are still warm, use the back of a 1/2 teaspoon-sized measuring spoon to make an indentation in the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes.
- Fill with lemon curd: Fill each indentation with a small amount of lemon curd, being careful not to overfill.
- Cool completely: Transfer the cookies to a cooling rack to cool completely.
- Make the glaze: Mix the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if needed.
- Glaze the cookies: Once the cookies are completely cool, drizzle the lemon glaze over the top using a spoon or a piping bag.
- Enjoy: Allow the glaze to set before serving.
Variations and substitutions
Citrus Twist: Try using lime or orange zest and curd instead of lemon for a unique citrus variation.
Cream Cheese Filling: Mix 8 ounces of cream cheese with 1/3 cup powdered sugar and 2 teaspoons of lemon zest to use as a filling instead of lemon curd.
Jam-Filled Thumbprints: Swap the lemon curd with your favorite jam or preserves, such as raspberry, strawberry, or apricot, for a different flavor profile.
Spiced Cookies: Add 1/2 teaspoon of ground ginger or cardamom to the dough for a warm, spiced flavor that complements the lemon curd.
Gluten-Free: Use a gluten-free sugar cookie mix and flour blend to make these cookies suitable for those with gluten sensitivities. You’ll also want to reduce the flour amount to 2 tablespoons.
Tips for success
- Chill the dough: After rolling the cookie balls, refrigerate them for 30 minutes to minimize spreading and keep the cookies dainty. This step is crucial for maintaining the perfect shape.
- Indent after baking: Instead of making the indentations before baking, wait until the cookies are done. Through testing, I found that making the indentations in the middle of the cookie after baking resulted in cuter cookies that didn’t spread as much.
- Indent while hot: Make the indentations as soon as the cookies come out of the oven while they are still hot and pliable. Use the back of a 1/2 teaspoon-sized measuring spoon to create the perfect indentations.
- Neat filling: Use a piping bag or a Ziploc bag with the corner cut off to add the lemon curd filling to the indentations. This makes the process cleaner and more precise, ensuring each cookie looks professional.
- Consistent size: Roll the dough into uniform 1-tablespoon-sized balls to ensure even baking and a consistent appearance. I like using a small cookie scoop to measure my dough.
- Monitor baking time: Keep a close eye on the cookies while they bake. They should be set around the edges but still soft in the center. Overbaking can result in dry cookies.
- Cool before glazing: Allow the cookies to cool completely on a wire rack before adding the lemon glaze. This ensures the glaze sets properly and doesn’t run off the cookies.
How to Store the Lemon Cookies
Store the Lemon Thumbprints in an airtight container at room temperature for up to 3 days.
The cookies can be stored in the freezer for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container or a zip-top bag. Place a sheet of parchment paper between each layer to prevent sticking. Thaw the cookies at room temperature before serving.
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Looking for more lemon recipes?
These are some of my favorite lemon desserts.
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Lemon Curd Thumbprint Cookies
Ingredients
- 1 (17.5 ounce) bag of sugar cookie mix
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter room temperature (1 stick)
- 1 large egg
- 2 teaspoons lemon zest
- 3/4 cup lemon curd
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine the sugar cookie mix, flour, butter, egg, and lemon zest until a soft dough forms.
- Roll the dough into 1-tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 1 1/2 inches apart.
- Refrigerate the cookie balls for 30 minutes. You may be tempted to skip this step, but don’t, as it prevents the cookies from spreading too much during baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- While the cookies are still warm, use the back of a 1/2 teaspoon-sized measuring spoon to make an indentation in the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes.
- Fill each indentation with a small amount of lemon curd, being careful not to overfill.
- Transfer the cookies to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if needed.
- Once the cookies are completely cool, drizzle the lemon glaze over the top using a spoon or a piping bag.
- Allow the glaze to set before serving.
Notes
- Store the Lemon Curd Thumbprint Cookies in an airtight container at room temperature for up to 3 days.
- The cookies can be stored in the freezer for up to 3 months. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or a zip-top bag. Place a sheet of parchment paper between layer to prevent sticking. Thaw the cookies at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.