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Lemon Curd Thumbprint Cookies

Lemon Curd Thumbprint Cookies – Deliciously thick, soft, and chewy lemon-infused cookies that are bursting with flavour, coated in icing sugar for a beautiful crinkled effect, and filled with a homemade lemon curd!

Lemon Curd Thumbprint Cookies

Lemon Curd Thumbprint Cookies

I have the perfect Spring cookie recipe for you!

These cookies are soft and chewy, bursting with lemon flavour, and rolled in icing sugar before baking to create a beautiful crinkled effect.

They are also filled with a homemade lemon curd for even more zesty goodness.

Looking for more lemon recipes? Check out my Lemon Drizzle Muffins, Easy Lemon Tart, and my Lemon Brownies.

Lemon Curd Thumbprint Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Large egg
  • Caster/granulated sugar: Using all-white sugar keeps these cookies light and pale in colour.
  • Vegetable oil: Using oil instead of butter in this recipe makes for the most soft and chewy cookies. Using butter resulted in more cakey cookies that didn’t crinkle at all for me.
  • Fresh lemon juice: Freshly-squeezed lemon juice will give the best flavour.
  • Lemon extract: For an extra dose of lemon flavour.
  • Vanilla extract
  • Lemon zest
  • Lemon curd: You can use store-bought or my Homemade Lemon Curd recipe.
  • Icing/powdered sugar: For coating.
Lemon Curd Thumbprint Cookies

How to make Lemon Curd Thumbprint Cookies

To make these cookies, start by preparing my Homemade Lemon Curd through to step 7, or make it the night before and keep it in the fridge.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together the egg and sugar.

Add the vegetable oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.

Add the dry ingredients and fold in until combined.

Using a small cookie scoop, scoop out the dough and roll into balls.

Roll each dough ball into the icing sugar and place onto a baking tray lined with parchment paper, or a silicone mat.

Bake for 12 minutes.

Remove from the oven and immediately make indentations in the centre of each cookie using the back of a 1 tablespoon measuring spoon.

Fill each cookie with lemon curd.

Allow the cookies to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Lemon Curd Thumbprint Cookies
Lemon Curd Thumbprint Cookies

These Lemon Curd Thumbprint Cookies are:

  • so quick and easy to make
  • deliciously soft and chewy
  • bursting with lemon flavour
  • rolled in icing sugar for a crinkled effect
  • filled with a homemade lemon curd

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Can I freeze these cookies? Yes, they also freeze well for up to 3 months.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).

When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in the icing sugar, and bake as instructed.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Lemon Curd Thumbprint Cookies

Try these cookies next!

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Yield: 20 cookies

Lemon Curd Thumbprint Cookies

Lemon Curd Thumbprint Cookies

Deliciously thick, soft, and chewy lemon-infused cookies that are bursting with flavour, coated in icing sugar for a beautiful crinkled effect, and filled with a homemade lemon curd!

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Ingredients

For the Cookies

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup (150g) caster/granulated sugar
  • 3 and 1/2 tablespoons (50ml) vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • Homemade Lemon Curd (halve the recipe or save the rest for another recipe)

For the Coating

  • 1 cup (125g) icing/powdered sugar

Instructions

  1. Prepare my Homemade Lemon Curd through to step 7, or make it the night before and keep it in the fridge.
  2. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, whisk together the egg and sugar. Add the oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.
  5. Add the dry ingredients and fold in until combined.
  6. Using a small cookie scoop, scoop out the dough and roll into balls.
  7. Roll each dough ball into the icing sugar and place onto the prepared baking tray.
  8. TIP: I like to roll mine in icing sugar 2 - 3 times to ensure they are thoroughly coated. Once I've placed the dough balls on the baking tray after the first roll, I'll go in and roll them in icing sugar again.
  9. Bake for 12 minutes.
  10. Remove from the oven and immediately make indentations in the centre of each cookie using the back of a 1 tablespoon measuring spoon.
  11. Fill each cookie with lemon curd.
  12. Allow the cookies to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).

When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in the icing sugar, and bake as instructed.

Lemon curd will keep for up to a week in the fridge.

For longer storage, you can freeze the curd for up to 3 – 6 months. Thaw overnight in the fridge.

Nutrition Information does not include the separate Lemon Curd recipe.

Nutrition Information:

Yield:

20 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 149Total Fat: 3gSaturated Fat: 0gCholesterol: 19mgCarbohydrates: 26gFiber: 0gSugar: 14gProtein: 2g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Jen

Monday 6th of May 2024

Hello cutest Spring cookies ever! Love the combo of the crinkle cookie and the thumbprint -- they're sweet and lemony and perfect for sharing!

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