Lemon Curd Thumbprint Cookies

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Each buttery, tender bite tastes like sunshine.
best holiday cookies: lemon curd thumbprint cookies
Photo: Christine Han/Styling: Katherine Gillen

If you could bottle up the sun on the first nice spring day, we’re pretty convinced it would taste something like lemon curd. With that in mind, you can consider these lemon curd thumbprint cookies little bites of sunshine. The recipe is as easy as can be, which is great since you’ll be wanting to make batch after batch.

You can totally wing it with just your hands and a spatula, but we’ve found that a small cookie scoop (about one tablespoon) makes portioning fast and flawless. And to prevent the cookies from spreading too much, try chilling them in the fridge for about 15 minutes before popping the pan in the oven. Happy baking, friends.


2 sticks butter, at room temperature

⅔ cup granulated sugar

1 egg

1 teaspoon vanilla extract

2¼ cups all-purpose flour

½ teaspoon kosher salt

½ cup lemon curd (homemade or store-bought)


1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until well incorporated. Add the flour and salt to the mixer, and mix on medium-low speed just until a dough forms.

3. Using a small cookie scoop, scoop the dough into approximately 1-tablespoon balls, rolling each between your palms to make them round. Arrange on the prepared baking sheets with about 2 inches of space between each cookie. Using your finger, thumb or the back of a ½ teaspoon measuring spoon, make an indentation in the center of each dough ball.

4. Using a spoon, pastry bag or resealable bag with one corner snipped, fill each indentation with about ½ teaspoon of lemon curd. (Try to not overfill the cookies or the curd will spill out in the oven.) Working with one baking sheet at a time, transfer to the oven and bake until set and slightly golden at the edges, 10 to 12 minutes. Transfer to a wire rack to cool completely. Repeat until all the cookies are formed and baked. The cookies will keep in an airtight container for up to 4 days.

Nutrition Facts
  • 148 calories

  • 9g fat

  • 16g carbs

  • 2g protein

  • 7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...