Are you craving a bright, lemony cookie that’s soft, chewy, and bursting with citrus sunshine? Look no further than these Lemon Curd Thumbprint Cookies, a springtime favorite that delivers all the best of a lemon bar in cookie form. No chill time, no fancy mixer—just big lemon flavor and easy steps.
Why You’ll Fall for These Cookies
- Soft, chewy, and melt-in-your-mouth thanks to a clever switch from butter to vegetable oil.
- Vibrant lemon flavor in every bite with fresh lemon zest and juice in both the cookie and the curd.
- No fuss or waiting around—this recipe comes together in under 40 minutes.
- A touch of texture and sparkle from a powdered sugar coating that adds that classic crinkled look without excessive spreading.
Ingredients:
For the Cookies:
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (180ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon vanilla extract
- 1/2 cup (60g) powdered sugar (for rolling)
For the Lemon Curd (homemade version – optional):
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 tablespoons (56g) unsalted butter, cubed
- Pinch of salt
Or substitute with high-quality store-bought lemon curd if preferred.
Instructions:
Step 1: Make the Lemon Curd (if using homemade)
- In a heatproof bowl set over a pot of simmering water (double boiler), whisk the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Stir constantly with a silicone spatula or wooden spoon for 8–10 minutes, until the curd thickens and coats the back of the spoon.
- Remove from heat and stir in the butter until smooth.
- Strain through a fine mesh sieve to remove zest and any cooked egg bits.
- Transfer to a jar or bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours.
Step 2: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk the vegetable oil, granulated sugar, egg, lemon juice, lemon zest, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until a soft dough forms. The dough will be slightly oily but pliable.
Step 3: Shape and Bake
- Scoop 1-tablespoon portions of dough and roll them into smooth balls using your hands.
- Roll each dough ball in powdered sugar until fully coated.
- Place the balls about 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a rounded 1/2 tsp measuring spoon to make a deep indentation in the center of each cookie.
- Bake in the preheated oven for 10–12 minutes, or until the edges are just set and the tops look matte (not shiny). The cookies should remain pale and soft.
- Remove from the oven and, while still warm, gently press the centers again if the thumbprint puffed up during baking.
- Allow the cookies to cool completely on the baking sheet or transfer to a wire rack.
Step 4: Fill with Lemon Curd
- Once the cookies are fully cooled, spoon or pipe about 1/2 to 1 teaspoon of lemon curd into each thumbprint center.
- Serve immediately or refrigerate for 15–30 minutes to allow the curd to set.
Storage:
- Store cookies in an airtight container in the fridge for up to 5 days.
- If you prefer, store cookies and lemon curd separately and fill just before serving.
