Lemon Curd Thumbprint Cookies

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Soft and chewy Lemon Curd Thumbprint Cookies are simply the best cookie to bake this spring and summer! A simple to make lemon crinkle cookie made from pantry staples, require no mixer, and are full of lemon flavor. Though, the goodness doesn’t stop there! Each cookie is filled with a vibrant and silky smooth lemon curd. It’s the perfect treat for any lemon lover!

About The Recipe

Honestly, I firmly believe that there is no such thing as too many cookie recipes!

I mean, there are just so many endless combinations that can be made and with the weekend right around the corner, I think everyone needs a good cookie.

This recipe is actually a combination of two of our more popular recipes on the blog.

We thought that it would be something that you all would LOVE because, let me tell you, these cookies are SO. DARN. GOOD.

I know they look a bit like eggs, but I promise they don’t taste like eggs!

They’re actually our Lemon Crinkle Cookie recipe, filled with a homemade lemon curd (because you all love No-Fail Lemon Bars!).

They are little bites of sweet and tangy lemon that always make you want more!

Oh, and the best part? These cookies require 0 refrigeration time, come together quickly, and are actually SO much easier to make than you might think.

And, while these cookies are the perfect treat for the spring and summer months, they are truly a delicious treat WHENEVER!

Reasons You Will Love These Lemon Curd Thumbprint Cookies

• Each cookie is like an individual lemon bar!
• Comes together in just under 40 minutes.
• Soft, chewy, and melts in your mouth.
• Full of lemon flavor!
• Easier to make than you might think.
• Perfect for ANY time of year, but especially spring/summer.

Equipment Needed

• Glass Mixing Bowls
• Whisk
• Rubber Spatula
• Fine Meshed Sieve
• Sheet Pans
• Parchment Paper
• Cookie Scoop
• Rounded Teaspoon

Ingredinets

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Lemon Curd:

• Granulated Sugar – This is essential for the curd! Make sure the sugar has no lumps.
• Egg Yolks – You will need a LOT of egg yolks for this curd, as this is the most important ingredient. As the egg yolks cook, it thickens into the gorgeous curd! Though, don’t throw away the egg whites. You can make our Meringue Cookies with the leftover egg whites!
• Lemon Juice – For the best flavor, use fresh lemon juice.
• Lemon Zest – Adds just the right amount of flavor to this curd.
• Salted Butter – It’s best to slice your butter to help it mix into the curd!

For The Cookies:

• All-Purpose Flour – No need for fancy flours in this recipe! All-Purpose Flour gives these cookies the perfect texture and structure.
• Granulated Sugar – Adds the perfect amount of sweetness to these cookies.
• Baking Powder – For this recipe, we use two different leavenings to give these cookies the perfect amount of rise.
• Baking Soda – Since lemon juice is an acidic ingredient, we added a pinch of baking soda to ensure the perfect rise/structure in these cookies!
• Lemon Zest – Adds a delicious pop of lemon flavor.
• Large Eggs – You will need one large egg and one yolk for this recipe. Be sure to get them out ahead of time to allow them to come to room temperature.
• Vegetable Oil – We opted to use vegetable oil in these cookies rather than traditional butter, as we found the flavor and texture was SO much better.
• Lemon Juice – This is the ingredient that really gives these cookies they’re lemon flavor.
• Vanilla Extract – A splash of vanilla is an absolute necessity in baking! It really rounds out the flavors and compliments the lemon.

For The Coating:

• Powdered Sugar – This is what gives the cookies their signature “crinkle” look!

How To Make Lemon Thumbprint Cookies

Step 1: Make the curd

Combine sugar, egg yolks, and lemon juice in a small glass bowl. Whisk until smooth.

Place bowl over a pot of simmering water. Cook, stirring continually with a wooden spoon or rubber spatula, until thickened, about 10 minutes. Remove from heat.

Strain through a fine mesh sieve into a clean bowl.

Stir in butter and lemon zest. Set aside to cool.

Step 2: Prepare cookie dough

Combine flour, sugar, baking powder, baking soda, and lemon zest in a large bowl. Whisk to combine. Set aside.

In a medium bowl, combine eggs, oil, lemon juice, and vanilla. Whisk well.

Pour over dry ingredients. Stir until combined.

Step 3: Roll

Use a medium (1½ Tablespoon) cookie scoop to portion dough. Roll dough into balls. Roll each ball in powdered sugar.

Step 4: Bake

Place 2 inches apart on prepared pans. Bake for 12 minutes, until cooked but still slightly soft on top.

Step 5: Make indentions

Immediately use the back of a small cookie scoop to make a rounded indentation with the back of a measuring spoon in each cookie.

Fill each cookie with about 1½ teaspoons curd.

Frequently Asked Questions

Fresh lemon juice or store-bought?

This recipe strongly benefits from fresh squeezed lemon juice. You also need lemon zest for the recipe, so go ahead and use the lemons you zested!

Choosing The Right Lemon & How To Get The Most Juice From It

It may sound a bit odd, but I promise there is actually a trick to this!

• First things first, when you’re at the store, don’t go for the larger lemons. I know it’s tempting, but generally… that size yields in quite a bit of rind. Not juice.
• Pick them up! Use that scale you see by the other fruits. See what’s heavier. The heavier the lemon, the more more juice it’ll have.
• Squeeze it gently. A thinner rind will have some give to it, whereas a thicker rind will be about as hard as a rock.

So, now that you have the perfect lemons, what’s the best way to get the most amount of juice? Using room temperature lemons! But, that’s not all. From there, roll them onto the counter until they’re super soft and squishy! This will yield the most amount of juice. Especially if you’re using a citrus juicer!

How To Zest A Lemon

The best way to zest a lemon is with a zester! Though, if you don’t have one, a very fine cheese grater will do, but it’s really worth investing in a zester, as it’s a great tool to have. From there, thoroughly wash your lemon and dry it with a towel.

Now, you’re ready to zest! Hold the zester at an angle over a plate (just in case some falls off!) and push/pull your lemon until you reach the white of the rind. Once you see white, stop zesting and rotate the lemon! Continue as you did before and repeat until the entire lemon has been zested.

Depending on the size of your lemons, you may need more than one lemon.

How To Store

Once these cookies are cooled, they can be stored at room temperature in an airtight container or zip-top bag for up to 3 days. Though, I personally recommend freezing these cookies as they will last much longer!

Since the lemon curd is sticky and very messy if you try to stack it, you will need to freeze the cookies before storing. Place the filled cookies on a parchment lined sheet pan and set the pan in the freezer.

When the cookies are frozen and the curd is set/not sticky, place cookies in a freezer safe zip-top bag or container. If you need to stack the cookies, place a layer of parchment in-between each layer to keep the cookies from stacking to each other.

They will keep for 2-3 months!

Substitutions

• You can use store-bought lemon curd.
• Store-bought lemon juice may be used for this recipe, but the flavor will not be as strong.

Looking for more recipes like this? Here are a few you may like: Blackberry Lavender Cupcakes, Lemon Meringue Pie, Lemon and Sour Cream Pound Cake, No Fail Lemon Bars

Expert Tips

• When making the curd, the texture should be about pudding consistency. It takes anywhere from 10-25 minutes to thicken. Just be sure to use a GLASS bowl and place over a simmering (not boiling) pot of water.
• Don’t waste the egg whites from the curd! Use them to make our meringue cookies or save the rest for breakfast!
• Don’t skip lining your pan!
• Fresh juice is always better. While using store-bought is convenient, the flavor of fresh squeezed lemons is unmatched.
• You can use a rubber spatula to fold the liquid ingredients into the dry ingredients to ensure you don’t overwork the dough. Mix until just blended together and you don’t see any flour. The dough is very stiff and may seem a bit dry, but once all the flour is incorporated, it will be fine!
• The cookie dough is a little sticky. Be sure to clean your hands often when rolling.
• Even when fully baked, these cookies should be pale. You do not need to brown them!
• Don’t skip coating powdered sugar.
• For the best results, sift the powdered sugar before you roll the cookies!

When you make these Lemon Curd Thumbprint Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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