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    Home » Cookies » Lemon Thumbprint Cookies

    Lemon Thumbprint Cookies

    Published: May 13, 2020 by Jen Sobjack · 51 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you'll want more than one batch!

    overhead of lemon thumbprint cookies on white background

    I am a sucker for an old fashioned classic recipe like thumbprint cookies or hallongrotta which means "raspberry cave" in Swedish.

    The cookie itself is a buttery melt in your mouth shortbread. And most often they are filled with some flavor of jam.

    I love to eat these sweet beauties but I'm also a major fan of salted dulce de leche thumbprint cookies.

    It took me several days to perfect the recipe for these cookies. I tested multiple recipes from well-known cookbooks, online sources, and other bloggers. Each ending in disaster. The cookies were either way too sweet or spread far too much.

    Finally, with batch five I achieved thumbprint success! No spreading. No sugary toothache. Just pure cookie perfection.

    Shortbread cookies are often a ratio of one part sugar, two parts butter, and three parts flour. Sorted Food actually did a video on this. And while every recipe I tested contained those ratios, each one was a failure.

    bite taken out of lemon curd thumbprint cookies

    Why this recipe works

    For my final attempt at this recipe for lemon thumbprint cookies, I added a little extra flour. Actually, a lot of extra flour. A whole cup extra.

    The purpose of the extra flour was to stabilize the dough. I didn’t want to fiddle with finicky cookie dough that needed to remain cold up until it went in the oven. That’s just too much work.

    Instead, we now have an easy shortbread dough that doesn't need chilling before rolling and filling.

    I used a small cookie scoop to portion out the cookies. Each one should be about one tablespoon in size. Roll the dough into a neat ball and then press an indention in the middle with your thumb.

    You can also use the back of a teaspoon, just be sure to flour it so it doesn’t stick. Also, be mindful of how deep you make the impression. If you go too deep, your lemon curd may seep out the bottom.

    Fill the indentions with about a fourth of a teaspoon of lemon curd.

    The cookies only need to bake for about 12 to 14 minutes, just until the bottom edges are lightly browned. It’s important not to overbake shortbread. You want them to be a little soft so they will melt in your mouth.

    Let the cookies cool completely before drizzling with white chocolate.

    I just know you are going to love these lemon curd cookies! Be prepared to make multiple batches because your friends and family will be asking for more.

    What other fillings can be used?

    You can fill the cookies with any flavor of jam you like. I bet pineapple curd or pumpkin jam would be amazing!

    You can also bake the cookies without filling them. Once cooled, pipe pastry cream, chocolate ganache, or buttercream in the centers.


    Ingredients

    You need basic pantry ingredients to make these lemon curd thumbprint cookies

    • Butter: Use unsalted sweet cream butter that is at room temperature.
    • Sugar: Regular granulated sugar is all that's needed.
    • Egg yolks: 2 egg yolks at room temperature make the dough soft and malleable.
    • Vanilla: As always, use a pure vanilla extract that's good quality.
    • Salt: A little salt balances the sweetness.
    • Flour: All-purpose flour works best.
    • Lemon curd: Use your favorite lemon curd. Any fruit jam will work as well.
    • White chocolate chips: These are for the drizzle which is completely optional.
    • Oil: A flavorless oil like canola or vegetable helps the chocolate melt smoothly.

    Can I omit the eggs?

    Eggs are required for this recipe. The dough will be too dry and will crack without them.

    lemon filled cookies on a gray plate

    Tools needed

    • Baking sheets: You'll need 2 large baking sheets to bake the cookies.
    • Mixing bowls: A single mixing bowl is needed to make the dough.
    • Mixer: You can use either a handheld electric mixer or a stand mixer.
    • Cookie scoop: A 1-tablespoon scoop is best for portioning the dough.

    How to make the best lemon cookies

    The dough comes together quickly!

    Step 1. Beat the butter and sugar together. Mix in the egg yolks, vanilla, and salt. Then mix in the flour. The dough will be soft but not sticky.

    Step 2. Roll the dough into 1-tablespoon sized balls. Use your thumb or a teaspoon to press an indent into the dough ball.

    process for making and filling thumbprint cookies

    Step 3. Fill the indent with lemon curd or jam of your choice. And bake!

    This recipe doesn't require you to chill the dough so it's super fast.

    Step 4. Bake the cookies at 350°F for 12-14 minutes. Just until the bottoms are starting to lightly brown.

    Step 5. One the cookies have cooled, drizzle the tops with melted chocolate.

    white chocolate drizzled over lemon curd cookies

    How to store lemon filled cookies

    Keep the cookies in an airtight container in the refrigerator for up to 1 week.

    Or place them in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.

    If you love these cookies, you might also want to try these iced Meyer lemon cookies.

    lemon thumbprint cookies with lemon curd on white background

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    Continue to Content
    overhead of lemon thumbprint cookies on white background

    Lemon Thumbprint Cookies

    Yield: 34 cookies
    Prep Time: 45 minutes
    Cook Time: 14 minutes
    Total Time: 59 minutes

    Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you'll more than one batch!

    Ingredients

    For the cookies

    • 1 cup (227 g) unsalted butter, softened
    • ½ cup (110 g) granulated sugar, packed
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 2 ½ cups (325 g) all-purpose flour
    • ¼ cup (57 g) lemon curd

    For the drizzle

    • ½ cup (90 g) white chocolate chips
    • ½ tablespoon canola oil

    Instructions

    Make the cookies

    1. Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.
      In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes
    2. Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.
    3. Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
    4. Fill the indents with ¼ teaspoon lemon curd.
    5. Bake for 12-14 minutes or until the bottom edges are lightly browned.
    6. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

    Make the drizzle

    1. Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.
    2. Drizzle the melted white chocolate over cooled cookies and allow them to sit until the chocolate has set. You can place them in the refrigerator to set the chocolate quickly.

    Notes

    Make ahead tip

    1. Store the cookies in an airtight container at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
    2. Baked cookies without the glaze will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator.
    3. The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Handheld Electric Mixer
      Handheld Electric Mixer
    • 1-Tablespoon Cookie Scoop
      1-Tablespoon Cookie Scoop
    • Baking Sheet
      Baking Sheet
    Nutrition Information:
    Yield: 34 Serving Size: 1
    Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 26mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Cookies

    Originally published May 2015. Post updated May 2020 with new photos and a video. No change to the recipe other than doubled the ingredients to make more cookies.

    Previous Post: « Strawberry Macarons
    Next Post: Dr Pepper Cupcakes »

    Reader Interactions

    Comments

    1. vonno says

      February 18, 2021 at 9:07 pm

      These are so good! I've made 2 batches for the Lunar New Year. Thank you <3

      Reply
    2. Rachel Goldstein says

      September 23, 2020 at 5:10 pm

      Do you use your lemon curd recipe for the cookies?

      Reply
      • Jen Sobjack says

        September 24, 2020 at 7:14 am

        Sometimes I do and sometimes I use storebought lemon curd. Both work beautifully.

        Reply
    3. Jane Couric says

      May 29, 2016 at 3:31 pm

      This looks interesting, though i have never tried anything like this, i think i will give this a go.

      Reply
    4. Joanna says

      June 22, 2015 at 4:39 pm

      I found this recipe on Pinterest, and it looked so good, so I pinned it! Well, my nieces and nephew are coming over tonight, and my littlest niece is gluten-free, so I decided to try modifying the recipe. It worked great!! The changes I made were to use GF all purpose flour in place of regular flour, and I added 1/4 tsp. xantham gum. I baked them at 350F for 10 min. and that was perfect! For the drizzle, I mixed 1c. powdered sugar with about 1 1/2 Tablespoons of lemon juice and drizzled that over once they cooled. I'm sorry I messed with it so much, but they came out great, and this recipe is a keeper, GF or not! I can't wait to try them as written. Thank you!

      Reply
      • Jen says

        June 23, 2015 at 8:17 am

        I'm so happy to hear that the recipe turned out, even with all the changes you made. Thanks so much for giving it a go!

        Reply
    5. Laura says

      June 18, 2015 at 5:42 pm

      These look wonderful--the curd is genius. I was curious, so I checked the one (non chocolate) thumbprint cookie I made and liked and it has an extra 1/2 cups of flour! And an extra egg yolk. So while I had never thought about it before, I agree those other recipes had too little flour!

      Reply
    6. Chineka @ Savor The Baking says

      May 18, 2015 at 12:24 am

      I love lemons and these cookies are perfect for Spring!

      Reply
      • Jen says

        May 18, 2015 at 8:53 am

        Thanks, Chineka!

        Reply
    7. Amber @ Dessert Now, Dinner Later! says

      May 16, 2015 at 12:00 pm

      I freaking LOVE lemon curd, so these cookies are a must try!

      Reply
      • Jen says

        May 18, 2015 at 8:47 am

        I'm certain you will love them, Amber! Thanks so much!

        Reply
    8. Mir says

      May 15, 2015 at 5:08 am

      These look amazing. You worked so hard, too! And it paid off. I am a big fan of lemon anything. Especially when there's drizzle involved!

      Reply
      • Jen says

        May 18, 2015 at 8:41 am

        Thanks, Mir!

        Reply
    9. marcie says

      May 14, 2015 at 4:17 pm

      These are just gorgeous, and they're major day brighteners! I love that they're filled with lemon curd, one of my favorite things ever!

      Reply
      • Jen says

        May 18, 2015 at 8:41 am

        Thank you so much, Marcie!

        Reply
    10. Cyndi - My Kitchen Craze says

      May 14, 2015 at 2:12 pm

      Jen these cookies are calling my name. I love the white chocolate and lemon combo. I love the texture of shortbread cookies too. Yum! Pinned!!

      Reply
      • Jen says

        May 18, 2015 at 8:40 am

        Thanks so much for pinning, Cyndi!

        Reply
    11. Stacey @ Bake.Eat.Repeat. says

      May 14, 2015 at 12:10 pm

      Those look amazing Jen! Love the white chocolate drizzle on top. And lemon curd and shortbread would be just wonderful together!

      Reply
      • Jen says

        May 18, 2015 at 8:40 am

        Thanks, Stacey!

        Reply
    12. Ashley | The Recipe Rebel says

      May 14, 2015 at 11:44 am

      Lemon and white chocolate is such a great combination! It has been way too long since I've made cookies!

      Reply
      • Jen says

        May 18, 2015 at 8:40 am

        Thanks, Ashley!

        Reply
    13. Alice @ Hip Foodie Mom says

      May 14, 2015 at 8:35 am

      I love these cookies!!!! I want all the lemon curd!!! 🙂 seriously, love love love that you put lemon curd inside!!! these are gorgeous!!!

      Reply
      • Jen says

        May 14, 2015 at 9:09 am

        Thanks for the sweet comment, Alice!

        Reply
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