Lemon Thumbprint Cookies are tender, shortbread-style cookies made by hand—no mixer needed—with a mix of flour, cornstarch, two sugars, cold butter, lemon zest, egg yolks, and vanilla. The chilled dough is rolled into balls, coated in granulated sugar, baked until lightly golden, then filled with lemon curd. These buttery cookies have a crisp sugary outside and a soft and tender inside.
Lemon Sugar Cookies Filled with Lemon Curd are perfect for Spring, Easter, and even Christmas!
These Lemon Thumbprint Cookies are like little bursts of sunshine! Their delicate, buttery texture, similar to my almond and hazelnut shortbread cookies, pairs perfectly with the refreshing, bright lemon flavor in every bite. I love making these cookies filled with zesty lemon curd for spring and Easter celebrations—and I wouldn’t mind adding them to my Christmas cookie lineup, either! And if you're into fun, unique cookies, don’t miss my crème brûlée cookies—just as special and just as delicious.
Ingredient Notes
- All-purpose flour: Use spoon-and-level method to measure using measuring cups for accuracy—too much can make the dough dry.
- Cornstarch: Optional but softens the texture and adds a slight melt-in-your-mouth feel.
- Salt: Balances sweetness and enhances lemon flavor—don’t skip it.
- Powdered sugar: Dissolves easily, making the dough smooth without creaming.
- White granulated sugar: Adds structure and subtle crispness to the cookies.
- Lemon zest: Use fresh zest and avoid the bitter white pith for the brightest citrus flavor.
- Unsalted butter: Keep it cold—cut into cubes to make rubbing into the dry ingredients easier.
- Egg yolks: Bind the dough and add richness; save the whites for another use.
- Vanilla extract: Complements the lemon beautifully.
- White granulated sugar: Roll cookie dough in this before baking for a crisp, sparkly exterior.
- Lemon curd: I used high-quality store-bought, but homemade will taste even fresher (I will post my own version of homemade lemon curd soon!)
- Tip: The photo below shows all ingredients you need. Take a screenshot and add to your shopping list:
How to Make Lemon Thumbprint Cookies
Prepare dry ingredients: I started by sifting the flour, cornstarch, and powdered sugar into a big bowl. Then I tossed in the granulated sugar and lemon zest and gave it all a good mix.
Add butter: Next, I added the cold, cubed butter and used my fingertips to rub it into the dry ingredients until the mixture looked like fine breadcrumbs. It takes a few minutes, but it’s totally worth it for that perfect cookie texture.
Add yolks and vanilla and chill the cookie dough in the fridge: I whisked the yolks with a fork, added them and the vanilla to the bowl, then used a butter knife to cut everything together. Once it started holding, I brought it into a smooth ball with my hands. Wrapped it up snug and let it chill in the fridge for an hour. Once chilled, I preheated the oven to 350ºF, lined two baking sheets, and set up a shallow bowl of sugar for rolling.
Shape the cookies and bake: Once chilled, I preheated the oven to 350ºF, lined two baking sheets with parchment, and poured some sugar into a shallow bowl for rolling. Then I portioned out the dough into tablespoon-sized balls (just under 1 ounce (or 21 grams) each if you're feeling precise), rolled them in sugar like tiny snowballs, and spaced them out on the trays.
Fill with lemon curd: I baked them for about 12 minutes, just until the edges turned a soft golden color. Right out of the oven, I pressed a little well into each cookie—thumb or wooden spoon handle, your choice. Finally, I filled those buttery craters with lemon curd and let them cool completely on a wire rack. And yes, I may have eaten one warm. For science.
Tips for Success
- Make sure you properly measure your flour by fluffing it up then spoon it into a measuring cup and level the top.
- The cornstarch is optional but adding it will help towards achieving a soft texture.
- To sweeten these cookies we use both powdered sugar and granulated sugar. As we are not beating the butter and sugar in a stand mixer we used a higher proportion of powdered sugar because it dissolves and is distributed easily when the butter is rubbed in. Rubbing the butter into the other ingredients is a method that makes these cookies more shortbread like in texture.
- I tested these Lemon Thumbprint Cookies by rolling them powdered sugar and also another batch in granulated sugar. I found that the cookies rolled in powdered sugar didn’t really give us the crinkle-cookie effect we were hoping for so rolling in granulated sugar gave the best results. Our taste testers LOVED that these cookies had a crunchy sugar outer coating and said they were the best lemon cookies they’ve ever eaten. High praise indeed!
- I used a good store-bought lemon curd for these cookies but you could of course make your own and use that instead. In fact, I have my own recipe for homemade lemon curd coming up soon on the website! Alternatively, these cookies could be filled with something like a lime curd or any flavor of jam.
- I used some white and yellow edible violas to decorate these adorable little cookies but that is entirely optional!
Storage Instructions
Any leftover Lemon Thumbprint Cookies should be stored in an airtight container and kept at room temperature where they will stay fresh for about a week.
More Lemon Desserts
Lemon Thumbprint Cookies
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup powdered sugar
- ¼ cup white granulated sugar
- 1 tablespoon lemon zest from one large lemon
- ¾ cup unsalted butter cubed and cold from the fridge
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup white granulated sugar
- ¼ cup lemon curd store bought or homemade
Instructions
- In a large mixing bowl sift the flour, cornstarch and powdered sugar and mix well. Add the sugar and lemon zest and mix to combine.
- Add the cubed butter to the mixing bowl and use your fingertips to rub the butter into the other ingredients until it resembles fine breadcrumbs.
- Lightly whisk the egg yolks with a fork and add them to the mixing bowl along with the vanilla extract. Use a knife to “cut” the ingredients together until the flour mixture has moistened, then use your hands to briefly knead into a smooth dough.
- Cover the dough with cling wrap and put it in the fridge to chill for one hour.
- Once the dough has chilled, preheat the oven to 350ºF and line two large cookie sheets with parchment paper. Fill a shallow bowl with the white sugar ready for coating.
- Portion off pieces of dough about the size of a tablespoon and roll into balls. If you want all your cookies to be uniform in size you can weigh the dough sections in which case they will be about 21 grams each.
- Roll each ball in the sugar thoroughly coating it, then place them on the prepared cookie sheets leaving some space in-between.
- Bake for 12 minutes or until the edges of the cookies are a pale golden color. Remove from the oven and immediately make an indent in the top of each cookie. You can use your thumb to do this or the end of a wooden spoon.
- Fill each cookie with lemon curd then transfer to a wire rack to finish cooling.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Frequently Asked Questions
- Can I freeze the cookies? Yes, you can freeze them after baking (without the curd) and fill them after thawing.
- Can I use a different filling? Try jam, lime curd, or even chocolate ganache. I love filling these cookies with various fruit jams or preserves like raspberry, strawberry, apricot, or blueberry - they all pair nicely with the buttery cookie base. Nutella or other chocolate spreads are also a great option. You can also try dulce de leche or caramel.
- How do I prevent cracks when making the thumbprint? Press gently and make the indent right after baking while the cookies are still soft.
- Why use both powdered and granulated sugar? Powdered sugar creates a tender texture, while granulated sugar adds structure and a crisp coating.
- Can I make them ahead? Yes—chill the dough overnight or bake the cookies a day or two in advance and store in an airtight container. Fill them with lemon curd immediately before serving for best results.
A real easy wonderful bake for my granddaughters and myself! Great hit!
Thank you, Jenny, for trying out this recipe so fast - I really appreciate your review! 🙂 🙂