Lemon Thumprint Cookies
If you love lemon desserts like me, you’re going to love these lemon thumbprint cookies! They’re soft, buttery, and filled with tangy homemade lemon curd. Every bite is a burst of lemony goodness. I’m a huge fan of lemon treats, so making these cookies is always fun for me. If you’ve tried my lemon cake or lemon tart, you’ll know how much I love anything with lemon. These cookies are easy to make, and they have just the right mix of sweetness and zing. Perfect for a snack or dessert!
❤️ Why You’ll Love Lemon Curd Cookies
If you’re a fan of lemony treats, these lemon curd cookies will quickly become one of your favorites. They’re not only packed with flavor but also super fun to make and perfect for any occasion. Here’s why you’ll love these cookies:
- Burst of Lemon Flavor: These cookies have double the lemony goodness! The soft cookie dough is flavored with lemon zest, and the homemade lemon curd in the center is perfectly tangy and sweet.
- Soft and Buttery: The cookies are tender, buttery, and melt-in-your-mouth delicious, making them the perfect treat for any lemon dessert lover.
- Fun to Make: Rolling the dough in powdered sugar and adding the lemon curd to each cookie is super fun, and they look beautiful when they come out of the oven.
- Perfect for Any Occasion: Whether it’s for a family snack, a party, or a gift, these cookies are sure to impress everyone with their bright flavor and unique appearance.
🛒 Ingredients
For the Lemon Curd:
- Sugar: Sweetens the curd and balances the tartness of the lemon juice.
- Lemon Zest: Adds bright, concentrated lemon flavor by releasing oils from the lemon peel.
- Egg Yolks: Provide richness and help thicken the curd, giving it a smooth and creamy texture.
- Salt: Enhances the overall flavor by balancing sweetness and acidity.
- Lemon Juice: The main source of tart, fresh lemon flavor.
- Butter: Adds richness, smoothness, and a silky texture to the curd.
For the Lemon Cookies:
- Sugar: Sweetens the dough and helps give the cookies a tender crumb.
- Lemon Zest: Infuses the dough with a bright, fresh lemon aroma and flavor.
- Butter: Provides fat and moisture, making the cookies soft and rich.
- Eggs: Bind the ingredients together and give structure to the cookies.
- Lemon Juice: Enhances the lemon flavor and adds a bit of acidity for balance.
- Vanilla Extract: Adds a subtle sweetness and depth of flavor to the cookies.
- Flour: The main structure-building ingredient, giving the cookies their shape and texture.
- Baking Powder: Leavens the cookies, helping them rise and giving them a light texture.
- Salt: Balances the sweetness and enhances the other flavors in the cookies.
For coating:
- Powdered Sugar: Used for rolling the dough balls before baking, creating a lightly sweet, crackled appearance on the cookies.
🤌 How to Make The Best Lemon Cookies
To make the best lemon cookies, start by preparing a zesty dough that’s infused with lemon flavor. The key is to rub the lemon zest into the sugar, which releases all the aromatic oils, making the cookies extra fragrant. You’ll mix the wet and dry ingredients separately, then combine them to form a smooth dough. Chilling the dough is essential—it firms it up, so the cookies hold their shape and don’t spread too much while baking.
For a perfect finish, roll the dough balls in powdered sugar, then create small wells in the center of each cookie and fill them with tangy homemade lemon curd. The lemon curd adds a burst of flavor in every bite. Bake until the cookies are just golden and slightly cracked at the edges, allowing the lemon curd to set while staying creamy. Let them cool, and you’ll have delicious, buttery cookies with a bright, tangy center!
🍋 How to Make The Best Lemon Curd
Lemon curd is a main component in this recipe and has a big impact on the flavor, so it important to read all the tips to make the best lemon curd for your lemon cookies. Follow these important tips:
- Use Fresh Lemons: Always use fresh lemon juice and zest for the best flavor. Bottled juice won’t give the same brightness or tang.
- Rub the Zest into the Sugar: This step releases the oils from the lemon zest, making the curd extra fragrant and flavorful.
- Temper the Eggs: When adding the hot lemon juice to the egg mixture, pour it slowly and whisk constantly to prevent the eggs from scrambling. This ensures a smooth curd.
- Cook Slowly: Cook the curd over low heat and stir continuously. Avoid boiling it, as that can lead to a grainy texture or overcooked eggs.
- Strain for Smoothness: After cooking, strain the curd through a fine mesh sieve to remove any lumps, ensuring a silky-smooth texture.
- Cover to Prevent Skin: When cooling the curd, cover it with plastic wrap directly touching the surface to prevent a skin from forming on top.
🪄 Tips and Tricks to Make The Best Cookies
Here are some tips and tricks to make the best lemon curd cookies:
- Zest Before Juicing: Always zest the lemons before juicing them. It’s easier, and you’ll get more zest to enhance the lemony flavor.
- Rub Zest into Sugar: Rubbing the lemon zest into the sugar before mixing releases the essential oils, making both the dough and the curd extra fragrant and flavorful.
- Chill the Dough: Don’t skip the chilling step! Chilling the dough helps the cookies hold their shape and prevents spreading too much during baking.
- Even Wells for the Curd: Use the back of a spoon or a small measuring spoon to make even, deep wells in the dough. This ensures the lemon curd stays in place during baking.
- Don’t Overfill: Be careful not to overfill the cookies with lemon curd—just a teaspoon is enough. Overfilling can cause the curd to spill out while baking.
- Keep Dough Chilled Between Batches: If baking in multiple batches, keep the dough chilled between rounds to maintain the shape and texture of the cookies.
- Bake Until Edges Crack: The cookies are ready when the edges start to crack slightly and the lemon curd puffs up. This gives the perfect combination of a soft center and slightly crispy edges.
- Let Them Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and avoids breaking while they’re still warm.
- By following these tips, your lemon curd cookies will turn out soft, buttery, and bursting with fresh lemon flavor!
🗒 Variations
Here are some optional variations to try with this lemon curd cookie recipe, perfect for those looking for vegan or gluten-free alternatives:
1. Vegan Lemon Curd Cookies:
For a vegan version of these lemon curd cookies, you can easily swap out the dairy and eggs without sacrificing the delicious flavor or texture.
- Butter Substitute: Use coconut oil or a high-quality vegan butter to replace the traditional butter. Both options add richness and help the cookies stay soft.
- Egg Replacement: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) work well as a binding agent in place of regular eggs. Allow the flax mixture to sit for a few minutes to thicken before adding it to the dough.
- Vegan Lemon Curd: Instead of egg yolks, use cornstarch as the thickening agent for the curd. Replace the butter with coconut milk or a plant-based butter to maintain the creaminess.
The result is a batch of soft, tangy, and completely dairy-free cookies that still capture that delicious lemony flavor!
2. Gluten-Free Lemon Curd Cookies:
If you’re avoiding gluten, you can easily adapt this recipe with a few simple swaps.
- Flour Substitute: Use a gluten-free flour blend that contains xanthan gum or guar gum. These ingredients help mimic the elasticity and structure that gluten provides in baking, ensuring your cookies have the right texture.
- Watch the Texture: Gluten-free dough can be a little more delicate, so be sure to chill it well before shaping the cookies. This helps the dough firm up and prevents the cookies from spreading too much.
You’ll still get all the lemon flavor you love, but with a chewy, gluten-free twist!
Bonus Tip: Combine Both!
If you want to make the cookies both vegan and gluten-free, just combine the tips from both variations! Use flax eggs, vegan butter or coconut oil, and a gluten-free flour blend to create a cookie that suits both dietary needs, without losing any of the lemony goodness that makes these cookies so special.
🗒 Substitutions
Here are some common substitutions you can use to adjust the lemon curd cookie recipe to fit different preferences or dietary needs:
1. Butter Substitutions:
- Coconut Oil: For a dairy-free or vegan option, replace butter with coconut oil. Use solid coconut oil for a similar texture to butter, but note that it will add a slight coconut flavor.
- Vegan Butter: A good-quality vegan butter works perfectly in place of regular butter, giving the same richness without the dairy.
2. Egg Substitutions:
- Flax Egg: For a vegan option, use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it thicken before using. This works well to bind the ingredients.
- Applesauce: Use ¼ cup of unsweetened applesauce per egg as a substitute. It will keep the cookies moist and slightly sweeter.
3. Flour Substitutions:
- Gluten-Free Flour Blend: For gluten-free cookies, replace regular flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or guar gum to help with the structure.
- Almond Flour: For a grain-free option, almond flour can be used, though it will give the cookies a slightly denser, chewier texture. You may need to adjust the liquid content slightly to balance.
4. Sugar Substitutions:
- Coconut Sugar: For a natural alternative, coconut sugar can be used in place of regular sugar. It will add a caramel-like flavor and a slightly darker color to the cookies.
👝 How to Store Leftovers
To store leftover lemon thumbprint cookies and keep them fresh, follow these steps:
1. At Room Temperature:
- Cookies Only: If you haven’t filled the cookies with lemon curd yet, store the plain cookies in an airtight container at room temperature for up to 3 days.
- Filled Cookies: Once the cookies are filled with lemon curd, they are best stored in the refrigerator.
2. In the Refrigerator:
- Filled Cookies: Store the cookies in an airtight container and keep them in the fridge for up to 5 days. This will keep the lemon curd fresh and prevent it from spoiling.
3. In the Freezer:
- Unbaked Dough: You can freeze the cookie dough for up to 3 months. Shape the dough into balls and freeze on a tray. Once solid, transfer the dough balls to a freezer-safe bag. Thaw in the fridge before baking.
- Baked Cookies: If you want to freeze the baked cookies, freeze them without the lemon curd. Store in a freezer-safe container for up to 2 months. When ready to serve, thaw them at room temperature, fill them with fresh lemon curd, and enjoy!
More Lemon Recipes You Might Like:
🤔 Common Questions
Yes, you can definitely make the lemon curd ahead of time! Lemon curd stores very well and can be kept in the refrigerator for up to one week in an airtight container. Just make sure to cover the surface of the curd with plastic wrap to prevent a skin from forming. You can also freeze it for up to 3 months. Thaw the curd overnight in the fridge before using it to fill the cookies.
Yes! You can make these cookies gluten-free by using a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or guar gum, as these ingredients help to replicate the elasticity that gluten provides. The cookies may be a bit more delicate, so handle the dough gently and make sure it’s well-chilled before shaping and baking.
Absolutely! If you’re short on time or prefer a quicker option, store-bought lemon curd works just fine for this recipe. However, homemade lemon curd offers a fresher, tangier flavor that really elevates these cookies. If you use store-bought, try to choose a high-quality brand for the best results.
Lemon Thumbprint Cookies
Ingredients
For the lemon curd:
- ½ cup (100 g) Sugar
- 1 Lemon zest from one lemon
- 3 (3) Egg yolks large
- ¼ teaspoon (¼ teaspoon) salt
- ¼ cup (60 ml) Lemon juice
- ¼ cup (55 g) Butter, unsalted unsalted
For the Lemon cookies:
- ¾ cup (150 g) Sugar
- 1 tablespoon Lemon zest
- ½ cup (115 g) Butter, softened
- 2 (2) Eggs large
- 2 tablespoons (30 ml) Lemon juice
- 1 teaspoon Vanilla extract
- 2 cups + 3 tablespoons (275 g) Flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
Make lemon curd:
- 1. Combine sugar and lemon zest in a bowl, then rub the zest into the sugar with your fingertips.
- 2. Add egg yolks and salt to the lemon-sugar mixture. Whisk by hand until the mixture is slightly fluffy and lighter in color.
- 3. Heat lemon juice in a saucepan over medium-high until it just starts to boil.
- 4. Slowly pour the hot lemon juice into the egg yolk-sugar mixture while stirring constantly.
- 5. Return the mixture to the saucepan. Cook on low heat, stirring constantly until it thickens (about 4-5 minutes). Do not let it boil. Once thickened, remove from heat and stir in the butter until melted.
- 6. For a smooth texture, strain the lemon curd through a fine mesh sieve to remove the zest.
- 7. Pour the lemon curd into a bowl and cover with plastic wrap, ensuring it touches the surface to prevent skin from forming. Let it cool to room temperature.
Make the lemon cookies:
- 8. In a large bowl, combine sugar and lemon zest, then rub the zest into the sugar with your fingertips.
- 9. Add melted butter, eggs, lemon juice, and vanilla. Whisk until well combined.
- 10. In a separate bowl, mix flour, baking powder, and salt. Add to the wet ingredients.
- 11. Stir with a wooden spoon or spatula until you get a smooth, batter-like dough.
- 12. Chill the dough in the fridge for at least 1 hour or overnight.
- 13. Assembling & Baking the Cookies: Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper.
- 14. Use a 2-tablespoon scoop to portion the dough. Roll each portion in powdered sugar, then form into balls.
- 15. Place the dough balls on the baking sheets, spaced well apart (about 8 per sheet). Make a well in the center of each ball with a ½-tablespoon measuring spoon. Fill each well with a generous teaspoon of lemon curd.
- 16. Bake at 350ºF (180ºC) for 9-12 minutes, until the cookies spread and crack at the edges and the lemon curd puffs up slightly.
- 17. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Video
Notes
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much and helps maintain their shape.
- Fresh Lemons: For the best flavor, always use fresh lemon juice and zest. Bottled juice won’t provide the same zing.
- Curd Thickness: Cook the lemon curd over low heat until thickened, but avoid boiling to prevent curdling.
- Storage Tip: Store filled cookies in the fridge for up to 5 days, or freeze unfilled dough for up to 3 months.
