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Lemon Curd Easy Thumbprint Cookie Recipe

Cuisine cookie
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 36 cookies


  • 1 cup unsalted butter softened
  • 3/4 cup white sugar
  • 3 large egg yolks
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 cup lemon curd store bought or homemade
  • Homemade recipe here: https://www.throughherlookingglass.com/easy-classic-lemon-curd/


  • In a medium size bowl, with an electric stand or hand mixer, cream butter.
  • Add white sugar until combined.
  • Mix in egg yolks and vanilla until combined.
  • Set aside.
  • In a small mixing bowl, combine salt, baking powder and flour.
  • Add flour mixture to creamed mixture, mixing until just combined.
  • Cover dough tightly and chill for one hour.
  • Preheat oven to 375°.
  • Line cookie sheet with parchment paper.
  • Use small cookie scoop to get even dough portions.
  • Roll cookies into balls and place 2" apart on baking sheet.
  • Use your thumb, a 1/2 teaspoon measure, a cork stopper or even a tube of chapstick to make even indentations into the middle of each dough ball.
  • Bake for 8 minutes and check.
  • (When they are barely beginning to brown on the edges, they are done!)
  • Remove from the oven.
  • While still hot, make the indentations again with your instrument of choice.
  • (The thumb does not work so well on hot cookies!)
  • Place cookies on a rack to cool.
  • When completely cool, use a piping bag to fill cookies with lemon curd. Or use a spoon.
  • Use store bought or homemade lemon curd.
  • Homemade recipe here: https://www.throughherlookingglass.com/easy-classic-lemon-curd/
  • Serve immediately and refrigerate leftovers in an airtight container.


These are a great cookie to freeze ahead. Make the cookie shells, then freeze in an airtight container. Just before serving, fill with lemon curd.